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Home » Soy Based Recipes » Desserts and Snacks

Non Dairy Custard With Soya Milk

Published: Apr 28, 2022 · Modified: Dec 15, 2022 by Harriet Britto · 1 Comment

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This non dairy custard with soya milk is easy to make and fuss-free. This simple one-pot, whisk and cook recipe can be whipped up in 10 minutes.

Custard made with soya milk in a glass bowl with fresh strawberries on top.

This easy dairy-free custard is the perfect side dish for the holiday or other special occasions it goes so well with steamed puddings and fresh fruit salad. 

Team it up with this silken tofu orange pudding or this tofu chocolate mousse and this banana chia pudding for a delicious dairy-free dessert buffet everyone will enjoy.

Jump to:
  • Why You Will Love This Recipe
  • Cost to Make
  • Ingredients
  • Instructions
  • Recipe Tips
  • Serving Size
  • Calories Per Serve
  • Serving Suggestions
  • Substitutions
  • Variations
  • Storage
  • Recipe
  • Feedback

Make this dairy-free custard! It is silky smooth, creamy, thick, and easy to make. It goes so well as a side to many desserts, so it is perfect for serving on any occasion.

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.

Cost to Make

Estimated cost = $2.00 or $0.50 a serve

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.

Ingredients images for non dairy custard recipe.

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

Soya milk and cornflour mixture in a small saucepan.

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

A whisk mixing liquid in a saucepan.

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

Two eggs in a saucepan with soya milk.

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

Eggs and soya milk being whisked together.

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

Soya milk being poured into a saucepan with beaten egg mixture.

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.
A bowl of thick homemade dairy free 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.

Hand holding a spoon in a bowl of custard.
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See all recipes using soya milk.

Recipe

Egg custard with strawberries.

Non Dairy Custard With Soya Milk

Harriet
Silky smooth, creamy, and thick this non dairy custard are easy to make and delicious to eat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
ESTIMATED COST : $2.00 or $0.50 a serve
Course Dessert
Cuisine Australian, Western
Servings 4 x ½ cup servings
Calories 97 kcal

Equipment

  • Whisk
  • Saucepan
  • Wooden Spoon
  • A serving dish about 2 cup capacity, or 4 smaller dishes at least ¾ cup capacity.

Ingredients
  

  • 2 tablespoons cornflour corn starch
  • 2 - 4 teaspoons sugar or to taste
  • ⅛ teaspoon salt
  • 500 ml (2 cups) soya milk
  • 2 large eggs
  • 2 ½ teaspoons vanilla extract essence
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Instructions
 

  • Place the cornflour, sugar, salt, and a ¼ cup of soya milk into a saucepan.
  • Use a whisk to beat the ingredients until well combined and lump-free.
  • Add the eggs and whisk until well combined.
  • Pour in the remaining soya milk and vanilla and mix well.
  • 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 done when it is thick and coats the back of a wooden.
  • Serve hot or cold.

Notes

  • 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.
Nutrition Facts
Non Dairy Custard With Soya Milk
Serving Size
 
1 serve is ½ cup
Amount per Serving
Calories
97
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Monounsaturated Fat
 
1
g
Polyunsaturated Fat
 
0
g
Trans Fat
 
0
g
Cholesterol
 
93
mg
31
%
Sodium
 
109
mg
5
%
Potassium
 
35
mg
1
%
Carbohydrates
 
4
g
1
%
Fiber
 
0
g
0
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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    Recipe Rating




  1. Carole says

    June 12, 2022 at 8:48 am

    5 stars
    This looks delicious. I've only gone dairy-free recently and was looking for ideas. Will be making this over the weekend. Thank you.

    Reply
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Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

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