Basic Vegan Custard

custard.jpgI don’t know if this is only a British thing, but as a Brit I can say that we do love our custard here. It was a main condiment, for me, as a child and I would slather it over all of my Nannas’, homemade pies and tarts.

After I went vegan, I started to crave apple crumble and custard all the time and I quickly started to feel jealously towards my younger-self, who would hungrily pour it over everything.

Then I discovered custard powder and how it was ‘accidentally vegan’ because it contained nothing other than – cornflour, turmeric and vanilla powder. I’d never heard of it before then: custard to me had always been pre-made and from a carton, or tin, and I didn’t even know a powdered form existed.

My mother soon filled me in on this magical powder, and told me how her mother would always make it too thick, for her as a kid. Now, every time I have a hankering for a bowl of creamy custard, I whip out the custard powder, which is now a staple in my cupboard, and I have a steaming bowl of the stuff in no time at all.

Ingredients

  • 500ml Dairy-Free Milk
  • 3Tbsp Custard Powder
  • 2 Tbsp Raw Caster Sugar or maple syrup
  • 1 Tsp Vanilla (optional)

Directions

Add 450ml of dairy-free milk, sugar and vanilla extract to a saucepan and gently heat the ingredients until the milk is piping hot.

In a separate cup, mix the remaining 50ml of dairy-free milk with the custard powder and whisk them all together, until the mixture is smooth.

Now pour the custard paste into the saucepan of hot milk and whisk until the custard starts to thicken. At this point you shouldn’t leave the pan of custard, as it may stick to the bottom of the pan. Just stay with it and whisk it occasionally until it’s to your desired consistency – it will be done in no time.

Now pour it over everything.

Notes

  • Storing the custard in the fridge will make the custard very thick, when this happens just add a little milk and whisk. However, you may need to sweeten it a little more.
  • I find soya milk works best with the custard, as it gives a very creamy, moreish texture. Although, any milk can be used.

 

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