Learning to make eggless custard was an achievement for me.
First, because I often run out of eggs. And knowing how to do without them without giving up on the recipe I had planned was an important step, ever since the distant days of my first eggless bundt cake, when everyone considered it a minimalist whim, while for me it was a personal victory of the ‘yay, I did it!’ kind.
Then, because at my house, the classic custard (with eggs) is, as you might know, not a favorite among most, whereas this eggless version was instantly liked by everyone. I’ve never known the exact reason, but I imagine it’s because it seems more delicate and lighter.
Over time I’ve tried it in various versions, all always excellently successful: I’ve tried with different types of plant-based milk, with cow’s milk, with granulated sugar and cane sugar, I’ve flavored it with lemon and even cocoa… well yes, with cocoa it was to win easily… 🤭 And I’ve also tried it with starch instead of flour, then I’ll explain at the end of the recipe why I prefer it with flour.
Anyway, it’s always very easy to prepare, never ‘curdles’, it’s great both for fillings and to be eaten with a spoon, and it’s essential when hosting vegan guests or those intolerant to eggs or dairy.
Have I convinced you to try it?
Need an idea: yesterday I used it to fill a zuccotto, a simple dessert made only of ladyfingers soaked in coffee and alternated with layers of this eggless custard, the very one I photographed. And we all wanted seconds. 😊
Enjoy!
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups soy milk
- 1/3 cup all-purpose flour
- 1/3 cup sugar
- 1 lemon zest
- 1 pinch turmeric powder
Tools
- Saucepan
Steps
Pour the flour and sugar into a saucepan, gradually add the soy milk (preferably at room temperature), stirring with a spoon and pressing out any lumps of flour.
Put the saucepan on the heat, add the lemon zest (two or three pieces) and the pinch of turmeric (just the tip of a teaspoon).
👉 Turmeric is not essential, it doesn’t add flavor but gives the custard a yellow hue very similar to that of the classic custard. It can be omitted, in which case the final color will tend to be white, with only slight differences due to the type of milk or plant-based beverage used. Vanilla-flavored soy milk is the yellowest among all those I’ve used.
Bring to a boil, always stirring with the spoon.
When the custard thickens, lower the heat and continue cooking for a couple of minutes.
The eggless custard is ready.
Let the custard cool before using it for spoon desserts. For use in baked desserts, such as in pies (like vegan grandma’s cake), it can also be used warm.
👉 Note that the more it cools, the more it thickens.
Once cooled, it can be stored in the refrigerator in a closed container for a few days.
Additional tips:
🔹 To cool the custard faster, don’t leave it in the saucepan but transfer it to a (cold) bowl and stir it repeatedly.
🔸 To speed up the cooling of the custard, my advice is to change bowls several times so that with each transfer, the heat will dissipate. Use a silicone spatula to avoid leaving part of the custard in each bowl. Oh yes, we never think about it, right?, but in an anti-waste perspective, there’s a substantial difference between using a spoon or a silicone spatula for gathering creams and sauces. 😉
☝ For today’s recipe, which is a base recipe, I preferred to use flour. I’ve often made this custard using cornstarch and sometimes, though less frequently, potato starch. For me, with flour, it resembles the classic custard more, achieving a more silky, more opaque appearance, which I prefer because with starch it becomes shinier and has a more ‘gelatinous’ look suitable, in my personal taste, for puddings and pies. It goes without saying that those who are gluten intolerant must necessarily use starch, and the result is still optimal in any case. I felt it necessary to point out this difference and my personal preference.
I wish you a great weekend! And I invite you to try this eggless custard for your Sunday dessert.
Perhaps for a similar-zuccotto like the one I made. If so, I’ll reveal two more ingredients I didn’t mention before: a generous splash of cognac in the coffee and chopped dark chocolate on each layer of custard. 😊
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In my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter.
