Dairy free custard

Soy FreeVeganDairy freeGluten freeMeal Type: Desserts & sweet treatsSesame free

23 Nov

GLUTEN FREE II DAIRY FREE II VEGAN II REFINED SUGAR FREE II SOY FREE II SESAME 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!!

dairy free custard recipe by kam sokhi allergy chef

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

egg free custard recipe by kam sokhi allergy chef

vegan custard recipe by kam sokhi allergy chef

gluten free custard recipe by kam sokhi allergy chef

eggless dairy free custard recipe by kam sokhi allergy chef

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

homemade custard recipe egg free custard recipe by kam sokhi allergy chef

custard dessert recipe by kam sokhi allergy chef

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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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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