To create a vegan equivalent to egg custard, you can use the following substitutions:
Base Ingredients
1. Plant-based milk:
Replace dairy milk with soy milk, almond milk, oat milk, or coconut milk. Soy milk is often preferred for its higher protein content, which helps achieve a creamy texture.
2. Thickener:
Use cornstarch, arrowroot powder, or tapioca starch as a thickening agent. Typically, 1-2 tablespoons per cup of liquid works well.
Alternatively, agar-agar can provide a firmer set for a custard.
3. Egg substitute for structure:
Silken tofu: Blend it until smooth to replicate the creamy, thick texture of eggs.
Cashew cream: Soak cashews, then blend into a smooth paste for richness.
Chickpea flour (besan): Mix with water to create a custard-like consistency when cooked.
4. Flavor:
Use vanilla extract or vanilla bean for a classic custard flavor.
Sweeten with maple syrup, agave, or sugar, depending on your preference.
5. Color (optional):
Add a small pinch of turmeric for a yellow hue, mimicking the look of egg custard.
Basic Recipe Example
Ingredients:
2 cups plant-based milk (e.g., soy milk)
2 tablespoons cornstarch
3 tablespoons sugar (or to taste)
1/4 teaspoon turmeric (optional, for color)
1 teaspoon vanilla extract
Method:
1. Mix the cornstarch with a small amount of milk to form a smooth paste.
2. Heat the remaining milk in a saucepan over medium heat.
3. Whisk in the cornstarch mixture, sugar, and turmeric.
4. Stir continuously until the mixture thickens.
5. Remove from heat and stir in the vanilla extract.
6. Pour into ramekins and allow to cool. Chill in the fridge if desired for a firmer set.
This vegan custard can be used as a dessert base, filling for pastries, or served with fruit.