Non Dairy Custard With Soya Milk

Why You Will Love This Recipe

• It is an easy one-pot recipe, which means fewer dishes.
• The recipe uses whole eggs instead of just egg yolks, which means no waste because you don't have to throw out the whites if you don't have another use for them.
• The custard is dairy-free and gluten-free.
• It is budget-friendly.
• You can make it in around 10 minutes.
• This thick and delicious egg custard can be dished up hot or cold.

Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Sugar - for adding sweetness to the custard, you could also use maple syrup or honey in this custard recipe.

Soya milk - You can use either sweetened or unsweetened soya milk. If using sweetened soya milk, reduce the amount of sugar to avoid an overly sweet custard. 

Eggs not only thicken the custard, but the yolks also give it a nice yellow color. Use large eggs - about 58 grams (2 ounces) in size.

Salt - a little salt will enhance all the flavor of the custard, don't use too much because you don't want it to be salty.

Vanilla extract (or essence) gives flavor and adds a delicate fragrance to the custard.

Instructions

Step 1 - Place the cornflour, sugar, salt, and a ¼ cup of soya milk into a saucepan.

Step 2 - Use a whisk to beat the ingredients until well combined and lump-free.

Step 3 - Add the eggs and whisk until well combined.

Step 4 - Pour in the remaining soya milk and vanilla and mix well.

Step 5 - Place the saucepan over medium heat and cook until it thickens, about 10 - 15 minutes. Constantly stir the custard with a wooden spoon as it cooks to stop it from sticking to the bottom of the pan. The custard is ready when it is thick and coats the back of a wooden.

Recipe Tips

• We like to use large eggs that weigh about 58 grams (2 ounces) which is 700 grams (24 ounces) per dozen eggs.
• Ensure the cornflour is mixed into a small amount of soy milk and is smooth and lump-free before combining with the ingredients. 
• Cook the custard over low to medium heat to avoid overcooking the eggs, which will turn a custard lumpy.
• Constantly stir the custard to stop it from sticking to the bottom of the pot. Stirring will also ensure a smooth custard.

Serving Size

A serving size is half a cup of custard.

Calories Per Serve

One half-cup serve has about 97 calories and 5 grams of fat.

Serving Suggestions

• Make this easy non dairy custard for a filling for dairy-free custard tarts and pies.
• Vanilla custard goes well as a side for desserts like crumbles, bread and butter puddings, date puddings, and strudel.
• Enjoy it warm with ice cream and toast nuts.
• Pour it over hot or cold cooked fruit compotes or thick apple sauce.
• Or enjoy a bowl of this custard on its own.

Substitutions

• If you don't have soya milk, use nut milk like, almond milk or coconut milk to keep it a dairy-free custard.

Variations

This custard is a pale yellow color. If you want a darker yellow, use four egg yolks instead of two whole eggs.

Storage

Refrigerator: Once the custard has cooled, it should be chilled and stored in the refrigerator - tightly wrapped or in an air-tight container. It will keep for 3-4 days.

Freezing: Not recommended for freezing.

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