Easy Dairy-Free Custard
Prep time
Cook time
Total time
We make this simple "no temper" recipe for two, but you can double or even triple the batch, if needed. It's a basic, versatile formula that's just sweet enough. The flavor develops more if refrigerated, so don't hesitate to make it ahead.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: British
Serves: 2 servings
Ingredients
- 1 egg
- 2 tablespoons sugar (increase to 3 tablespoons for a sweet custard)
- 1 tablespoon non-GMO cornstarch
- Pinch salt
- 1 cup cold unsweetened soymilk or lite canned coconut milk
- ¾ teaspoon vanilla extract, or to taste
Instructions
- In a saucepan, whisk together the egg, sugar, and salt until the sugar dissolves.
- Add the starch, and about ¼ cup of the milk alternative. Whisk until the starch is dissolved. Whisk in the rest of the milk alternative.
- Place the pan over medium heat, and cook, while whisking, until the mixture begins to steam. Try not to let it boil. Turn the heat down to medium low (or low if needed) and continue whisking or stirring until the mixture thickens enough to coat the back of a spoon, about 5 to 10 minutes.
- Remove the pan from the heat, and whisk in the vanilla extract.
- Let the custard cool for a few minutes and serve, or pour it into a container and cool completely before covering and refrigerating. If you do not let the custard cool to room temperature before covering, it will break the custard down.
Notes
Prefer Egg Yolks? You can substitute 2 egg yolks for the egg, if preferred. It doesn't thicken quite as much, but does produce a silkier texture.
Sweetener Options: Simple cane sugar produces the "cleanest" taste. You can substitute another sweetener, like maple syrup or honey, but it does heavily influence the flavor. We have not tested this recipe with a sugar-free substitute. They do tend to perform differently in recipes.
Milk Alternatives: You can use another dairy-free milk beverage, but keep in mind that the results might be thinner, and some brands and types can curdle. I prefer a two-ingredient soymilk (soy and water) with no added thickeners or other ingredients (like WestSoy or Trader Joe's) or a simple lite canned coconut milk.
Starch Options: Cornstarch is ideal for dairy-free custard. But if you need corn-free, you can substitute arrowroot starch. If you prefer to use flour, double the amount - use 2 tablespoons.
Sweetener Options: Simple cane sugar produces the "cleanest" taste. You can substitute another sweetener, like maple syrup or honey, but it does heavily influence the flavor. We have not tested this recipe with a sugar-free substitute. They do tend to perform differently in recipes.
Milk Alternatives: You can use another dairy-free milk beverage, but keep in mind that the results might be thinner, and some brands and types can curdle. I prefer a two-ingredient soymilk (soy and water) with no added thickeners or other ingredients (like WestSoy or Trader Joe's) or a simple lite canned coconut milk.
Starch Options: Cornstarch is ideal for dairy-free custard. But if you need corn-free, you can substitute arrowroot starch. If you prefer to use flour, double the amount - use 2 tablespoons.
Nutrition Information
Serving size: rounded ½ cup Calories: 136 Fat: 4.2g Saturated fat: .9g Carbohydrates: 17.5g Sugar: 12.9g Sodium: 144mg Fiber: 1g Protein: 6.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-dairy-free-custard-no-tempering