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Egg-Free Vanilla Custard Recipe

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4.1 from 30 reviews

  • Author: Sara
  • Total Time: 12 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This creamy Egg-Free Custard is smooth, rich, and easy to make using simple pantry staples. Thickened with cornstarch instead of eggs, it boasts a silky texture with a delightful vanilla flavor. Perfect served warm over fruits and desserts, or chilled as a luscious pudding-style treat.

Ingredients

Custard Base

  • 2 cups (480 ml) whole milk
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons cornstarch
  • Pinch of salt

Flavorings and Finish

  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Combine dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt until evenly mixed.
  2. Add the milk: Gradually pour in the milk while whisking continuously to form a smooth, lump-free mixture.
  3. Cook the custard: Place the saucepan over medium heat. Cook the mixture, whisking constantly, for 5–7 minutes until it thickens and begins to gently bubble.
  4. Add vanilla and butter: Remove the saucepan from the heat. Immediately whisk in the vanilla extract and unsalted butter until fully incorporated. Stir in the cinnamon if using.
  5. Cool the custard: To enjoy warm custard, serve immediately. For chilled custard, transfer it to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours.
  6. Serve: Spoon the custard over cakes, pies, fresh fruit, pancakes, or pastries, or simply enjoy it on its own as a smooth, creamy treat.

Notes

  • Dairy-free option: Substitute whole milk with unsweetened almond, oat, soy, or coconut milk, and replace butter with plant-based butter.
  • For a richer custard, replace 1/2 cup of the milk with heavy cream.
  • For enhanced vanilla flavor, use vanilla bean paste or scrape the seeds from 1/2 vanilla bean.
  • If custard thickens too much after chilling, whisk in 1–2 tablespoons of milk to loosen it.
  • Store leftover custard covered in the refrigerator for up to 3 days.
  • Do not freeze this custard, as freezing and thawing may result in a grainy texture.
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Category: Dessert, Sauce
  • Method: Stovetop
  • Cuisine: British, European

Find it online: https://sarasplate.com/egg-free-vanilla-custard-recipe/