Vegan Custard

The trick I learned when wanting to make a vegan custard sauce or juice thick is to create a flour-based paste and add it to your liquid.

Vegan custard. Press the dough into 4 12cm tart shells. Edmonds custard powder is suitable for vegans. Preheat your oven to 180C 360F.

No eggs or milk needed. The ingredients are maize cornflour colours beta-carotene riboflavin salt and flavour. Add all vegan custard ingredients to a pan apart from the coconut milk and mix well with a whisk so that there are no lumps.

Higher fat content makes luscious custard If you use almond or oat milk your vegan custard will be similar to a light pudding. Perfect for eclairs tarts donuts and more. Add almond meal tapioca flour coconut oil and rice malt syrup into a large bowl and mix until it forms a dough.

Most custard that is made from scratch would include egg yolks full-fat milk and cream. The beauty of not using eggs in your custard is that you cant overcook it. This product is made on a production line that also produces products containing milk and eggs so its possible that there are small traces of other ingredients.

Whisk some of the coconut milk mixture into the custard powder mixture until it looks like a smooth custard sauce then tip this into the pan with the rest of the hot coconut milk. Traditional custard recipes are made with dairy milk cream and eggs so its basically the furthest thing from plant-based. Bake for 10-13 minutes or until lightly golden.

This recipe uses oat milk which is fortified with calcium and B12 and a good source of protein. Only 6 Ingredients and simple to make. Cornflour cornstarch Plant-based milk I use always use unsweetened organic soy for my recipes.