Go Back
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
Cook Time 10 minutes
Total Time 15 minutes
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

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.