Ganito kadali Vegan na Kyutard is a creamy vanilla custard perfect for dipping fruits in or serving on top of your favorite vegan cake. It’s also a vegan, gluten-free dessert made with no eggs and with a sugar-free option.
I love creamy dessert recipes, and when we don’t make vegan banana pudding for dessert, I like to make vegan custard.
Custard is very close to pudding in texture; it’s a little bit thicker, and in a classic custard, eggs are used as a thickener. So a classic custard is not vegan, not only because of the eggs but also because of the cream, milk, and butter. Luckily, it’s pretty easy to make a delicious vegan custard recipe without eggs or dairy.
Nagustuhan mo ba ang resipe na ito?
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Vegan na Kyutard
Ingredients
- 2 ¾ tasa Soy Milk - o gatas na hindi gawa sa gatas na gusto mo
- ½ tasa Cornstarch - o harina ng mais
- 2 kutsarita Vanilla Extract -
- ⅓ tasa Hindi Pinong Cane Sugar - or 1/2 cup for sweeteer custard
Opsyonal
- ⅛ kutsarita Turmerik - para sa kulay
- 2 tablespoons Mantikilya na Walang Gatas (Walang Asin) - o peanut butter
tagubilin
- In a small mixing bowl, whisk 1/2 cup of milk and cornstarch until a slurry forms. Set aside.
- In a small saucepan, add the remaining milk and sugar and warm over medium-high heat until it simmers and forms bubbles on the sides of the pan.
- Stir in the slurry and reduce to medium heat. Keep cooking and stirring slowly with a spoon until the mixture thickens – it takes a few minutes.
- Remove from the heat and stir in vanilla extract, turmeric for color if you like, and vegan butter for an ultra-creamy texture.
- Set it aside uncovered for 20 minutes to steam out. Then, place a piece of plastic wrap on top of the saucepan, making sure it touches the mixture to seal the custard. No need to press. Just bring the plastic wrap in contact to prevent custard skin from forming on top when refrigerated.
- Ilagay sa refrigerator nang hindi bababa sa 1 oras o magdamag.
- The custard thickens in the fridge. You may like it thick as is or stir in an extra 1/4 cup of cold milk to thin it out.
Serving – Single Serve
- Ihain bilang panghimagas na pang-isahang serve na may mga patong-patong na aking recipe ng whipped coconut cream on top or on top of vegan chocolate cake or vanilla wacky cake.
Pagkain
Ingredients at Substitutions
All you need to make an egg-free custard are four ingredients.
- Cornstarch or corn flour – This is your binding agent. Don’t use tapioca flour or arrowroot flour. The texture won’t be as thick and creamy.
- Non-Dairy Milk – I found that high-protein plant-based milk gives a better texture, so I recommend soy milk for this recipe. However, the recipe will work with other milk, like oat milk, coconut milk, or almond milk, to cut the calories.
- Asukal – Or any natural sugar-free crystal sweetener for an egg-free sugar-free custard, try erythritol.
- Natural Vanilla Extract – for other flavors, use different extracts.
There are two optional ingredients I recommend using for color and texture.
- Turmerik – It’s a natural Indian spice that has excellent anti-namumula properties. It’s also a great way to give any vegan dessert an egg yolk color without using food coloring.
- Mantikilya na Vegan – This is the best way to add an ultra-creamy texture to your vegan custard recipe.
How To Make Vegan Custard in Pictures
Serving
After that time, remove the saucepan from the fridge and stir the mixture. It will be very thick and perfect for piping, but if you like your custard thinner, whisk in an additional 1/4 cup of plant-based milk to thin it out. Serve the custard as a dessert on its own in small yogurt jars topped with:
- Whipped Coconut Frosting or Vegan Whipped Cream
- Hiniwang Almonds
- Ginutay-gutay na buko
Or use the custard to drizzle on top of your favorite vegan cake or vegan dessert like this:
- Vegan Lemon Pound Cake
- Vanilla Kakaibang Keyk
- Vegan na Keyk para sa Kaarawan
- Vegan na Gluten-Free na Brownies
You can add many flavors to this simple custard recipe by adding 1 or 2 teaspoons of natural extract. The best custard flavors are banana extract and coconut extract, or you can stir in 1/4 cup of mashed banana or strawberry puree.
Mga Pagpapalit ng Allergy
Here are some allergy swaps for you to try if needed.
- Walang Nut – Use nut-free plant-based milk like soy milk, hemp milk, or oat milk.
- Gluten-Free – Pick gluten-free, dairy-free milk such as soy milk, hemp milk, or almond milk.
- Walang Mais – The recipe could work with arrowroot flour, but the texture is not as close to custard, so not my favorite.
- Walang asukal – Any sugar-free crystal sweetener with a 1:1 ratio replacement to sugar works, including xylitol, allulose, or erythritol.
Mga Tagubilin sa Pag-iimbak
This vegan custard can be stored in sealed jars in the fridge for up to 3 days. You can also freeze the custard. Simply thaw it in the fridge the day before serving.
More Creamy Vegan Dessert Recipes
Below are some more easy vegan dessert recipes for you to try.
This was DELICIOUS! Amazing taste and texture. It was a bit thick after refrigerating, but I didn’t mind that. I used Chobani extra creamy oat milk and opted for unsalted plant based butter. 10/10 for flavor!
Salamat sa magandang review na ito.
I forgot to put the stars in my last comment… sooooo delicious!
Salamat!
Wow, this is amazing! I may try to put it in the ice cream machine one of these days—will that work, you think? I think I put in the slurry a touch too late, because when it hit the pan with the (almond) milk and sugar, it thickened up immediately, so it was a bit lumpy. I whizzed in the processor after it cooled and it’s smooth now. I was eating it straight from the pot, though, burning my mouth,lol, but soooo delicious! Thanks!
That’s hot indeed! but glad you love it.
Corine,
Can this be served hot
as they do in the UK?
(ie Byrds Custard)
salamat
Absolutely! it’s thinner when warm.
Amazing recipes thank you
Ikinagagalak ko!
quick question: how many days should this be good for? I made it yesterday and today,
its very lumpy and i can’t smooth it out. any advice?
This often happens with custard that has been overheated or cooled without stirring. You can fix it, process the cold custard in a food processor, it should get smooth again.
this is an amazing custard that works perfectly!
Beautiful custard. thanks for sharing
Is this the custard that is used for fruit tarts? Have you used vegan whipping cream? Would it work.?
Yes, you can use this in a fruit tart for sure. I make my own vegan whipped cream, using vegan whipping cream, my recipe is dito.
I think the half cup of cornstarch is a misprint.
Not at all, it’s what you need to make this custard.