Go Back
+ servings
custard in a pot

Vegan custard

Eggless custard alternative made from scratch.

Course Dessert
Cuisine vegan
Keyword vegan custard
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Calories 185 kcal


  • 4 tablespoons Cornflour/cornstarch
  • 600 ml Soy milk (2 + ½ cups)
  • 90 g Caster/superfine sugar (½ cup)
  • 2 TABLEspoons Vanilla extract
  • Tiny pinch Tumeric (optional, for colour)


  1. In a small bowl, mix the cornflour with 4 tablespoons of the soy milk. Once smooth, add it to the rest of the soy milk and mix well.

  2. Add the milk mixture to a small saucepan along with the rest of the ingredients. Turn the heat up high and stir continuously until it becomes thick.

  3. Add the turmeric if using and stir it in. I'd recommend adding it a little at a time until you get a subtle colour as too much may affect the flavour.

  4. Remove from the heat for a few minutes before serving, or leave it to cool if desired.

Recipe Notes

  • Store covered in the fridge for up to 3 days. Mix well before use.
  • To make the custard runnier, add a little soy milk while it's still on the heat.
  • To thicken it, mix 1 teaspoon of cornflour with 1 teaspoon of cold water. Add that to the custard and stir on high heat for a minute or two. Repeat as necessary until you reach your desired thickness.
  • Reheat leftover custard in the saucepan, adding a little more soy milk to loosen it as required.
Nutrition Facts
Vegan custard
Amount Per Serving (1 quarter)
Calories 185 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 2mg0%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 23g26%
Protein 5g10%
* All values are an estimate only and will vary depending on the food brands used.