Best Vegan Custard Recipes

VEGAN SPOTTED DICK & CUSTARD RECIPE BY TASTY

Steps:

• In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.
• Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.
• Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.
• Place the dough into a greased pudding basin. Place greaseproof paper over the top of the dough and cover with a lid. If your basin doesn't have a lid simply use tin foil.
• Take a large pot and place a small up-turned saucer into the bottom. Next take a large piece of greaseproof paper and fold into a long strip and place it into the pot. (You want it to be long enough so it sits along the bottom and up the sides of the basin)
• Place the basin on top of the saucer and grease proof paper. Fill the pot ¼ full of cold water, cover with a lid and place over a low-medium heat.
• Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.
• To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.
• Next add the caster sugar, vanilla extract, coconut milk & vegan double cream. Whisk until combined and then pour in your cornflour mix. Stir until fully combined.
• Place a medium sized pan over a medium heat and your custard mix. Cook for 10 minutes (or until it has thickened and glossy) continuously stirring.
• Once cooked, remove from heat and enjoy!

VEGAN CUSTARD

Steps:

• Combine the custard powder with the sugar. Add 2-4 tbsp coconut milk from a 400ml can and mix to a smooth paste. Heat the rest of the coconut milk from the can in a pan with another 400ml can coconut milk and the water until almost boiling. 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. Return to the boil over a low heat, stirring continuously, until you have a thick, smooth custard.

VEGAN VANILLA - BANANA CUSTARD

Steps:

• Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
• Add milk and egg replacer or banana and whisk until lumps disappear.
• Heat over medium heat, whisking, until the custard thickens.
• To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating.
• When the custard is thick enough, the trail will not close back up.
• Take the custard off heat. Whisk in butter, vanilla, and nutmeg.
• Cool with a plastic sheet pressed to the surface to prevent a skin from forming.
• Bon Appetit!

VEGAN TOFU BERRY CUSTARD

Steps:

• Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
• Put everything in your blender with the berries, and puree until smooth and creamy.
• Add in more lemon juice and sweetener to taste if desired.
• Chill in the fridge, and serve topped with more fresh berries and vegan cream.

MANGO CUSTARD (VEGAN)

Steps:

• In a blender, puree mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.
• Add mango puree to coconut milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.

PUMPKIN CUSTARD TART (VEGAN)

Steps:

• For The Crust:.
• In a food processor blend together the flour, and salt. Cut the butter up into tablespoon pieces and add all at once to the flour mixture and pulse off and on until the mixture resembles course meal.
• Add the water 1 tablespoons at a time through the feeding tube. Once you use up the 3 tablespoons stop the processor and test the dough. If it doesn't hold together add a little more ice water.
• Remember not to over work the dough as it will get tough.
• Once you are satisfied with the consistency of the dough, remove it and dump it onto your work surface and divide it into 4 portions.
• With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the margarine in the dough.
• Once you have done this put the dough balls back into one big disc and wrap tightly in saran or plastic wrap and place in the fridge to chill for 1 hour.
• When the hour is up, roll the dough out to a 15 inch circle on a lightly floured surface. Put the dough into your tart pan and let the edges hang over until you have the dough fitted properly.
• Trim the excess and leave about 1/2 inch of dough hanging over the edge, then fold it inside and press up against the inside edge of the tart pan. The edge of the dough should be slightly above the rim. Chill this for 30 minutes.
• Preheat your oven to 350'F at this point.
• When the dough is cold, prick the bottom of the dough all over with a fork and line with parchment that you cut to fit into the tart shell. Add weights and blind bake this for 25-30 minutes or until golden yellow.
• Once done, remove the parchment and weights and return the tart to the oven for another 15 minutes.
• Then remove from the oven and cool for about 1/2 hour.
• Keep the oven on at 350'F as you will need it to bake the pie further.
• Now make the filling for the pie.
• For The Pumpkin Custard:.
• In the bowl of a stand mixer, stir together the sugar, cornstarch, spices and salt. Once that's mixed, add the pumpkin, banana and non-dairy milk.
• Pour into your prepared tart crust and bake for an additional 45-50 minutes. Cool completely before cutting.
• Bon Appetit and Happy Thanksgiving!

VEGAN TOFU BERRY CUSTARD

Steps:

• 1. Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool. 2. Put everything in your blender with the berries, and puree until smooth and creamy. 3. Add in more lemon juice and sweetener to taste if desired. 4. Chill in the fridge, and serve topped with more fresh berries and vegan cream.

VEGAN COCONUT CUSTARD

Steps:

• In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.

CHERRY COBBLER WITH VANILLA CUSTARD CREAM (RAW VEGAN)

Steps:

• To make the cobbler filling, blend 1/2 Cup of the cherries and the rest of the cobbler ingredients. Pour this mixture over the rest of the cherries in a bowl or casserole and stir to combine.
• To make the topping, put all but the dates into a food processor and pulse until coarsely ground. Add the dates one at a time and process until the mixture just begins to stick together. Crumble this over the cherry mixture.
• For the vanilla custard, place all of the ingredients in a Vita-Mix or high-speed blender and puree until completely smooth.
• You could chill the cobbler for an hour or so to set, or just eat it as is. Serve at room temperature or warmed in a dehydrator with the custard poured over the top.

VEGAN RHUBARB & CUSTARD BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the rhubarb in a roasting tin. Sprinkle over 25g of the caster sugar, add the vanilla bean paste, give the tin a shake and put it in the oven for 15 mins. Remove, pour away any liquid from the tin and leave the rhubarb to cool.
• Reduce oven to 170C/150C fan/gas 31⁄2. Grease and line a 25 x 20cm cake tin with baking parchment. In a small bowl, mix the flaxseed with 6 tbsp water and set aside for 5 mins.
• In a bowl, beat together the margarine, 100g of the custard, the flour, baking powder, vanilla extract and remaining sugar. Once this is well combined, light and fluffy, add the apple sauce and flaxseed mixture.
• Put a third of the mixture in the tin and top with a third of the rhubarb. Repeat twice more, then dot teaspoons of the remaining custard on top.
• Bake in the oven for 45 mins, then cover with foil and bake for a further 30 mins or until golden brown and a skewer comes out clean when inserted in the middle. Serve warm as a pudding with soya custard, if you like. Or allow to cool completely, then sprinkle with icing sugar and enjoy as a cake. Eat the same day.