Dairy-Free Custard

Ingredients

• 1 cup soy milk*
• 1 tbsp vegan butter
• 1 vanilla bean*
• 1/4 tsp salt
• 3 tbsp sugar
• 1 egg
• 1 tbsp cornstarch

Instructions

1. 1

   --- How to make custard with the method of tempering the eggs ---

2. 2

   Into a pan add soy milk (or any other plant-based milk of choice), 2 tbsp of sugar, vegan butter, salt, and vanilla. Add both the seeds and pod to the milk and then bring to a boil over low-medium heat.

3. 3

   Just when it starts to boil turn off the heat and remove the vanilla pod from the mixture.

4. 4

   While the milk is cooling down, make the egg mixture. In a separate bowl mix the egg with 1 tbsp of sugar and cornstarch. And whisk well, until you have a yellowy cream consistency.

5. 5

   Next, pour the warm milk mixture into the egg mixture in small amounts slowly and gradually into the bowl of egg mixture, whisking well between each addition. This helps prevent the eggs from cooking if you keep the mixture in motion while adding the milk.

6. 6

   Transfer the mixture back to the pan and cook on low medium, whisking constantly until it starts to thicken. Make sure not to boil the mixture as this can ruin the custard.

7. 7

   --- How to make diary-free custard without tempering the eggs ---

8. 8

   In a saucepan together the egg, sugar, and salt until the sugar dissolves. Next, add the starch with about ¼ cup of soy milk (or any plant-based milk that you are using). Whisk until the starch dissolves, then whisk in the rest of the milk.

9. 9

   Place the pan over medium heat and cook while whisking constantly. As in the other method, make sure the mixture doesn’t boil. Whisk until the mixture thickens. Remove from the heat and stir in the vanilla extract.

10. 10

    You can store the custard covered in the refrigerator for up to 2 days.