Directions
The preparation of the vegan custard is very simple and fast. The process is identical to that for making classic lemon custard with eggs, sugar, and milk, but this time we will only use ingredients of vegetable origin. And for this reason, this delicious curd has a much lower content of saturated fat and cholesterol, anyway, the flavor is amazing. Even more aromatic, thanks to the intense flavor of almond milk.
And since we are talking about milk, instead of cow’s milk we will use almond or soy milk if you don’t like almonds, and instead of eggs, we’ll use cornstarch and agar-agar as thickeners.
If you want to prepare a lighter, animal-free version of the classic custard, this vegan recipe is just right for you. As for the color of the custard do not worry, with a teaspoon of turmeric it will become yellow and bright.
Ingredients and doses for making the vegan custard
8 servings
- 1 liter of almond or soy milk
- 180 grams of sugar
- 70 grams of cornstarch, corn starch
- the tip of a spoon of agar agar
- 5 grams of turmeric
- 1 vanilla pod
- peel of 1 organic lemon, untreated
- 5 grams of coconut butter
How to make the vegan custard
Cut the vanilla pod with a sharp knife, opening it slightly. Put it in a saucepan with almond milk and the skin of an untreated lemon.
Bring the almond milk to the boil and after 5 minutes turn off. Remove the vanilla pod, take the lemon peel, blend it finely and add it again to the milk and stir.
Take another saucepan and mix all the dry ingredients, then slowly start pouring the almond milk and stir. Cook over medium heat until it boils. As soon as it starts to boil, lower the heat and cook for 3 minutes, continuing to stir with a wooden spoon, so that the cream does not stick to the saucepan.
Pour into a bowl and if you want to make the vegan custard more creamy and shiny, add 5 grams of coconut butter and stir.
Cover with plastic wrap and let cool. Remember to mix the custard after 10 minutes and then cover it again.
You can keep it in the fridge for a couple of days, but when you take it out of the fridge, have the foresight to mix it with a whisk to make it resume a creamy and thick consistency.
And that’s it, as you saw the vegan custard is very simple to do, just a few ingredients and the result will be delicious, but above all much lighter than the traditional curd made with butter and eggs and lots of cholesterol.
Vegan custard with almond milk flavored with amaretto liqueur
A practical, fast and very elegant idea to serve this vegan custard is to put it in individual glasses, add 1 cl of amaretto liqueur for each glass and mix again. The almond milk and the scents of the liqueur will create a symphony of celestial aromas and flavors. And the dessert will be ready in less than 15 minutes!
