This Vegan Custard (which is also called pastry cream) is made with oat milk, vegan cream, and a big dose of vanilla for a silky, creamy and versatile dairy-free custard. Best of all, it only requires 6 ingredients and fewer than 30 minutes to make!
There are a few essential recipes that are important to have in your baking arsenal. Like a good Dairy-Free Fudgy Brownies recipe that you can whip up in a pinch. Or a Vegan Vanilla Pound Cake that you can serve as it or with macerated berries. Or some delicious and quick Coconut Oil Chocolate Chip Cookies.
And I would consider this vegan pastry cream custard recipe to be essential, too! You can use to to fill a cake, like my Vegan Banana Cream Pie Cake or cupcakes, or use it to make a custard tart. Or even eat it like its vegan vanilla pudding- because thats essentially what it is.
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Why You'll Love This Recipe
- This Vegan Custard recipe is super versatile.
- It requires no baking!
- Its smooth, creamy and delicious.
- Its vegan and gluten-free.
- And you only need 6 ingredients and 30 minutes to make it.
Ingredient Notes
Oatmilk: I used Oatly Oatmilk.
Vegan Heavy Cream: I used Silk Heavy Whipping Cream. I also like Country Crock Plant Cream.
Cornstarch: Cornstarch thickens the custard.
Vanilla Extract: A big dose of vanilla for flavor.
Substitutions and Variations
Any type of non-dairy milk will work for this custard recipe if you don't have oat milk on hand.
You can add any extracts you like to this pastry cream. Almond or coconut extract would be delicious!
Step-by-Step Instructions
Step 1. Combine the cornstarch and sugar in a small bowl. Stir to eliminate any lumps in the cornstarch. Then, add the oat milk and vegan heavy cream to a saucepan.
Step 2. Pour the cornstarch mixture into the non-dairy milk mixture while whisking constantly.
Step 3. Cook the mixture, whisking constantly until the custard comes to a full boil.
Step 4. Pour the custard into a fine mesh strainer fitted over a bowl and press the mixture through. This will eliminate any lumps.
Step 5. Stir the vanilla in.
Step 6. Top the custard directly on top with a piece of plastic wrap so a film doesn't form on top. Place it in the refrigerator until its cold.
Step 7. Remove the plastic wrap and whisk the mixture until its smooth and creamy.
Step 8. Then, use as desired!
Uses
This Vegan Dairy Free Pastry Cream is super versatile. Here's how to use it.
- Scoop it into ramekins, top it with berries and eat it as a vegan vanilla oatmilk custard.
- Stack my Vegan Vanilla Cake with it instead of buttercream.
- Pipe it into the center of cupcakes.
- Use it to make a Vegan Fruit Tart.
Recipe FAQs
To store, scoop it into a container and place a layer of plastic wrap directly onto the top of the pastry cream. Then, place the lid on the container and store it in the refrigerator for up to 4 days.
I like a combination of oat milk and vegan heavy cream. This combination has a neutral flavor with enough richness for a smooth silky custard.
Cornstarch. Egg helps to thicken traditional custard along with cornstarch. So, a vegan custard will have a little more cornstarch than traditional recipes to make up for the thickening power of the missing eggs.
Expert Recipe Tips
When cooking the mixture, whisk constantly. The custard can easily burn to the bottom of the pan if you stop whisking too long.
Passing the Vegan Pastry Cream Custard through a fine mess strainer ensures that there are no lumps. You can skip this step if your custard looks nice and smooth.
Whisking the custard once its cold is a crucial step! It will be quite firm straight out of the refrigerator. Whisking will loosen it up a bit and smooth it out.
Looking for More Easy Vegan Desserts?
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📖 Recipe
Vegan Custard (Pastry Cream)
Equipment
- 1 2 Quart Saucepan
- 1 Whisk
- 1 Rubber Spatula
- 1 Fine Mesh Strainer
- Measuring Cups and Spoons
Ingredients
- ½ Cup Granulated Sugar
- ¼ Cup Cornstarch
- ¾ Cup Oat Milk
- ¾ Cup Vegan Heavy Whipping Cream
- ¼ teaspoon Kosher Salt
- 1 ½ teaspoon Vanilla Extract
Instructions
- Mix the sugar and cornstarch together in a small bowl. Mix together well to break up any cornstarch clumps.½ Cup Granulated Sugar, ¼ Cup Cornstarch
- Add the oatmilk, vegan heavy cream and salt to a 2 quart saucepan.¾ Cup Oat Milk, ¾ Cup Vegan Heavy Whipping Cream, ¼ teaspoon Kosher Salt
- While whisking, slowly stream the cornstarch mixture into the saucepan.
- Place the pan over medium heat and whisk constantly (see note) until the mixture comes to a full boil, then still whisking constantly, boil the mixture for 1 minute.
- Immediately pour the mixture into a fine mesh strainer that is fitted over a bowl, pressing the mixture through with a spatula. (See note)
- Mix the vanilla into the custard and cover the bowl with plastic wrap, making sure the plastic touches the top of the custard to prevent a skin from forming. Place in the refrigerator until completely cold, about 2 hours.1 ½ teaspoon Vanilla Extract
- Once the custard is cold, remove the plastic wrap and whisk until its smooth and creamy. (See note)
- Use as desired.
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