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+ 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


  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. 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.