Many years ago, Nancy Diana submitted this dairy-free coffee custard recipe for one of our recipe contests. Unlike most other submissions, which were specifically created for the contest, Nancy leaned on an old favorite that she’s enjoyed for quite some time. Today, we’re updating her classic stove top recipe with some more notes and options.
Coffee Custard for a Light Dessert, Parfait Layer, or Trifle Crema
Nancy says, “this pudding is such a simple dessert low in calories and is a great pick me up on it’s own, but I make large batches and use it in trifles too. I actually used it to make Halloween parfaits.”
Take note that Nancy does not add sweetener, so you have to use a milk beverage that is sweetened. Use vanilla for a cappuccino vibe or chocolate for a mocha custard. If you’re like me, and only stock unsweetened milk beverage (or you want a sweeter coffee custard) you can add some sweetener before you start cooking. Think about how much you might add to make your favorite dessert-worthy latte.
Special Diet Notes: Coffee Custard
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose the vanilla milk beverage that suits your dietary needs.
For gluten-free and dairy-free coffee custard, use your favorite gluten-free all-purpose flour for thickening. In a pinch, you can substitute 2 teaspoons of non-GMO cornstarch instead. If using starch, reserve 1/4 cup of the milk beverage, and whisk the starch into it. After the mixture has been bubbling for a couple of minutes, whisk in the milky-starch mixture. Cook, while whisking, for just 2 to 3 more minutes. Let the custard cool completely before covering and refrigerating. If you cover it while still steaming, it can cause the starch to break down.
- 1 cup dairy-free vanilla almond milk or coconut milk beverage (a sweetened version)
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon flour
- In a small pot, whisk together the milk beverage, egg, flour, coffee, and vanilla.
- Place the pot over medium-high heat and cook, while whisking, until the mixture begins to thicken and is smooth, about 5 to 8 minutes.
- If there are any lumps, you can press the custard through a fine mesh sieve.
- Pour the custard into two serving dishes, cover with plastic wrap, and refrigerate for an hour or more.
- This dairy-free coffee custard can be stored in the refrigerator for up to 3 days.
Mocha Option: Substitute sweetened dairy-free chocolate milk beverage for the vanilla milk beverage.
More Dairy-Free Custard Recipes
Dairy-Free Crème Anglaise (Custard Sauce)
Coconut Frozen Custard
Maple Custard
