Dairy Free Custard ( Vegan Recipe)
GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II SESAME FREE II EGG FREE II SHELLFISH FREE II FISH FREE II NUT FREE II NIGHTSHADE FREE
This is a really easy and quick recipe for dairy free custard. Its also a little healthier without using refined sugars, gums or food colourings. It tastes really creamy, is silky smooth, rich and comforting. Perfect for those cold days where you need a pudding with lashings of custard. I have used coconut milk with vanilla, and a pinch of turmeric for colour. Ready in less than 5 minutes!!
Notes on ingredients & substitutions
Vanilla
I always use Nielsen Massey vanilla extract as its really superior quality, I prefer this over the cheap essences. A little goes a long way and the custard will taste so much nicer.
Coconut milk
The coconut milk I have used is one without any rubbishy gums, most of the coconut milks now that you can buy in the supermarket contain these questionable ingredients ( and some of these ingredients are linked to cancer like carrageen gum) .
If you use a coconut milk with these emulsifying and thickening ingredients your custard will not thicken. It will curdle or just be really thin. The only way you will get a really thick custard is by using tinned milk like this brand with just 1 ingredients: coconuts OR by using a brand of milk like rude health. Rude health do not use these awful gums and emulsifiers. Plenish milks are also free of rubbish ingredients, take a look here.
Sweetener
I always use either organic or local raw honey in my cooking, however this is not vegan so please use either agave, maple, coconut sugar or any sweetener you prefer.
Cornflour
Use arrowroot instead if you can’t get hold of cornflour also known as cornstarch.
Ingredients
Storage & reheating
If you make extra and need to refrigerate then the custard will keep well for 3/5 days in the fridge. To reheat just warm gently whilst whisking in a saucepan with a splash of milk.
Makes 2 portions - 5 minutes cooking time
Step by Step
Recipe
1 tin coconut milk ( see notes)
10 g cornflour or arrowroot
pinch turmeric
20 g sweetener ( see notes)
1/4 tsp vanilla extract ( not essence)
Method
Heat the coconut milk with sweetener till nearly at a boiling point.
Whilst the milk is heating up mix the cornflour, turmeric, vanilla with a splash of milk ( from a carton see pic above).
When the milk is hot and just boiling whisk in the cornflour mixture, keep whisking till thickened.
Turn the heat down to low. You may need to add a splash more milk incase its too thick. ‘cook out’ for a minute or two otherwise your custard will taste chalky because the cornflour hasn’t had time to cook out.
Serve immediately.
Variations
This custard is also great served cold, you could layer it in a glass or jar with bananas and granola for a fab cold dessert or breakfast, I have a great granola recipe you could use here.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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