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This creamy vegan custard delivers all the rich, silky texture and sweet vanilla flavor of traditional pastry cream without any dairy or eggs. Perfect as a filling for tarts, cakes, and pastries, this plant-based version will satisfy even the most discerning dessert lovers.
I developed this recipe after my daughter became vegan and missed her favorite cream-filled pastries. After several attempts, this version finally earned her declaration that it tastes "even better than the original" we used to enjoy together.
Ingredients
- Cashew milk: Provides the perfect creamy base giving this custard its luxurious texture without dairy
- Maple syrup: Adds a natural caramel-like sweetness that complements the vanilla beautifully
- Vanilla extract: Infuses the custard with that essential warm aromatic flavor that makes custard irresistible
- Cornstarch: Serves as the perfect thickening agent creating that signature pudding consistency without eggs
- Turmeric: Offers a subtle golden hue mimicking the color of traditional egg-based custards
Step-by-Step Instructions
- Combine the Base:
- Add cashew milk, maple syrup, cornstarch and optional turmeric to a medium saucepan. Whisk thoroughly until completely smooth with no lumps of cornstarch remaining. This initial mixing is crucial for a silky final texture.
- Cook the Custard:
- Place saucepan over medium heat and bring the mixture to a gentle simmer while whisking constantly. Continue cooking and whisking for 2-3 minutes until the custard noticeably thickens. Pay special attention to the corners of the pan where scorching can occur first.
- Add Flavor:
- Remove the saucepan from heat and immediately stir in the vanilla extract or scraped vanilla bean seeds. The residual heat helps bloom the vanilla flavor throughout the custard without causing the extract to evaporate.
- Cool Properly:
- Transfer the custard to a heat-resistant glass bowl and whisk vigorously to ensure absolute smoothness. Press a piece of plastic wrap or parchment paper directly onto the surface of the custard to prevent a skin from forming. Allow to cool at room temperature for 30 minutes before refrigerating.
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The vanilla element truly makes this custard shine. While extract works wonderfully, whenever I have fresh vanilla beans on hand, I split and scrape them into this custard. The tiny black specks not only look beautiful but release an intoxicating aroma that transforms this simple dessert into something truly special.
Texture Customization
The beauty of this recipe lies in its adaptability. For a looser custard perfect for pouring over desserts or using as a sauce, stick with 4 tablespoons of cornstarch. If you need a sturdier filling that holds its shape when sliced, such as for cream pies or layer cakes, use the full 5 tablespoons. The difference seems small, but it dramatically affects the final consistency.
Flavor Variations
This versatile base recipe welcomes creative adaptations. Try infusing the milk with citrus zest, cinnamon sticks, or cardamom pods before straining and proceeding with the recipe. For chocolate lovers, whisk in 2-3 tablespoons of cocoa powder along with the cornstarch. Coffee enthusiasts might appreciate dissolving 1-2 teaspoons of espresso powder into the mixture. Each variation maintains the creamy texture while offering entirely new flavor profiles.
Troubleshooting Tips
If you find lumps forming despite your best efforts, simply strain the warm custard through a fine-mesh sieve before cooling. For a truly decadent version, try folding in a tablespoon of coconut oil or vegan butter after cooking for added richness. Should your custard become too thick after refrigeration, gently whisk in additional plant milk, one tablespoon at a time, until reaching your desired consistency.
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This creamy custard is the ultimate dessert base—delicious, easy, and endlessly versatile!
Frequently Asked Questions
- → Can I use a different plant milk instead of cashew milk?
Yes, you can substitute cashew milk with other plant milks like almond, soy, or oat milk. Each will provide a slightly different flavor profile, with oat milk offering the creamiest texture most similar to dairy.
- → How long will this vegan custard keep in the refrigerator?
When stored properly in an airtight container with plastic wrap touching the surface, this vegan custard will keep for 3-4 days in the refrigerator.
- → Can I freeze this vegan custard?
Freezing is not recommended as the cornstarch-based custard can separate and become grainy when thawed. It's best enjoyed fresh or within a few days of making.
- → What desserts can I use this vegan custard in?
This versatile custard works beautifully in napoleons, fruit tarts, éclairs, cream puffs, between cake layers, or as a base for trifles. It can also be enjoyed on its own like pudding.
- → Why is turmeric added to the custard?
Turmeric is optional and added purely for color, giving the vegan custard the golden-yellow appearance traditional to egg-based custards. It doesn't affect the flavor when used in such a small amount.
- → How can I prevent lumps in my custard?
Always mix cornstarch with cold milk before heating, and whisk constantly while cooking. For extra smoothness, strain the finished custard through a fine-mesh sieve before cooling.