Description
A creamy, plant-based custard made without eggs—silky, sweet, and perfect for desserts or breakfast bowls.
Ingredients
- 2 cups unsweetened almond milk (or soy/coconut milk)
- 3 tbsp cornstarch
- 1/4 cup granulated sugar (or maple syrup)
- 1 tsp vanilla extract
- 1/8 tsp turmeric powder (for color, optional)
- Pinch of salt
Instructions
- In a medium saucepan, whisk together sugar and cornstarch until no lumps remain.
- Gradually whisk in almond milk until smooth.
- Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and begins to bubble, about 5–7 minutes.
- Once thickened to a custard consistency, remove from heat.
- Stir in vanilla extract, salt, and turmeric (if using) until well combined.
- Pour custard into bowls or a container, and cover surface with plastic wrap to prevent skin forming.
- Let cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled, optionally topped with fruit, granola, or jam.
- Store leftovers covered in the refrigerator up to 4 days; stir gently before serving.
Notes
- Adjust sweetness by reducing sugar or using maple syrup.
- Use coconut milk for a richer, more indulgent flavor.
- Add a pinch of cinnamon or nutmeg for warm spice notes.
- To make chocolate custard, whisk in 2 tbsp unsweetened cocoa powder with the cornstarch.
- For extra creaminess, blend in half an avocado or a spoonful of nut butter while blending.