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Vegan Dairy Free Pastry Cream Custard in a ramekin topped with blueberries.
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Vegan Custard (Pastry Cream)

This Vegan Custard (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.
Prep Time7 minutes
Cook Time7 minutes
Chill Time2 hours
Total Time2 hours 14 minutes
Course: Dessert
Cuisine: French
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 Cups
Calories: 610kcal
Author: Megan Calipari
Cost: $4

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.

Notes

Be sure to whisk constantly when cooking the custard. It can easily burn to the bottom of the pan if you stop whisking for too long.
Pressing the custard through a fine mesh strainer will eliminate any lumps. If your custard looks nice and smooth and you want to skip this step, feel free to!
The custard will be very firm when it is cold from the refrigerator! Whisking will loosen it up and make it nice and silky smooth.
This recipe makes enough custard to fill a 2 layer 8 inch cake or 18 cupcakes!

Nutrition

Serving: 1Cup | Calories: 610kcal | Carbohydrates: 74g | Protein: 2g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 335mg | Potassium: 50mg | Fiber: 1g | Sugar: 57g | Vitamin A: 185IU | Calcium: 131mg | Iron: 1mg