Vegan Vanilla Custard Delight


Indulge in the luxuriously smooth embrace of our Vegan Vanilla Custard, a sublime creation that redefines the essence of dairy-free desserts. Crafted with precision and simplicity, this custard promises a symphony of flavors in every spoonful. Whether enjoyed on its own, as a filling for pies and tarts, or as a decadent topping for cakes and fresh fruit salads, this custard elevates the art of plant-based indulgence.

Dietary Considerations:

Our Vegan Vanilla Custard caters to diverse dietary preferences, embracing gluten-free, vegan, and vegetarian lifestyles. This delightful creation is a testament to the fact that plant-based treats can be both wholesome and indulgent.

Preparation Time:

Efficiency meets decadence with a quick and easy preparation time of just 20 minutes. This makes our Vegan Vanilla Custard an ideal choice for those seeking a delightful dessert without the lengthy preparation process.


  1. Soy Milk (2 cups or 500ml, unsweetened): A creamy and dairy-free base, soy milk serves as the foundation for our custard, providing a luscious texture.
  2. Corn Flour/Corn Starch (2 tablespoons or 28g): Whisked seamlessly into the custard, corn flour imparts the desired thickness and smooth consistency.
  3. Sugar (1/3 cup or 77g, adjust to taste): Sweetness is a key element, and the quantity of sugar can be adjusted based on personal preferences.
  4. Vanilla Extract (1 teaspoon): A teaspoon of vanilla extract introduces a fragrant and aromatic note, enhancing the overall flavor profile.
  5. Saffron (3-4 threads): Saffron strands, soaked in hot water, lend a delicate color and a subtle hint of exotic flavor to the custard.
  6. Hot Water (3 tablespoons): The hot water serves as the infusion medium for soaking saffron strands, intensifying their essence.


1. Infusing Saffron Elegance: Begin by soaking saffron strands in 2-3 tablespoons of hot water for 5 minutes, allowing them to release their essence.

2. Corn Flour Whisking Magic: In a saucepan, whisk together cornstarch and 1/3 cup of soy milk until a smooth and lump-free consistency is achieved.

3. Harmony of Flavors: Add the remaining soy milk, sugar, vanilla extract, and stir the mixture thoroughly. Introduce the soaked saffron along with water and bring the concoction to a gentle boil over medium-low heat, stirring regularly.

4. Taste Testing and Thickening: Perform a taste test and adjust the sweetness if necessary. Continue stirring and allow the mixture to boil until it begins to thicken. Exercise caution to prevent over-thickening.

5. Culmination of Creaminess: Once the custard reaches a delightful thickness, remove the saucepan from the heat. The residual heat will continue the thickening process, ensuring a perfect consistency upon cooling.

6. Presentation and Enjoyment: Revel in the immediate gratification of enjoying the Vegan Vanilla Custard either on its own or as a versatile component in various desserts. Its velvety texture and nuanced flavors make it a delightful addition to your culinary repertoire.

Additional Tips:

  • Corn Flour Balance: Exercise caution not to overpower the custard with too much cornflour, preserving the true essence of flavors.
  • Saffron Sensitivity: Use saffron judiciously, ensuring a light color infusion without overshadowing the vanilla essence.
  • Lump-Free Whisking: To achieve a lump-free custard, gradually incorporate the soy milk while whisking the cornstarch.
  • Custard Texture Management: Keep a watchful eye during the thickening process to achieve a smooth, pourable consistency.
  • Post-Cooking Custard Care: Prevent the formation of a skin on the custard’s surface by placing cling film or a baking sheet directly on the custard.

Nutritional Snapshot:

Per Serving (Approximate Values):

  • Calories: 216
  • Carbohydrates: 41g
  • Protein: 5g
  • Fat: 3g
  • Fiber: 1g
  • Sugar: 30g
  • Sodium: 86mg
  • Vitamin A: 660IU
  • Vitamin C: 13mg
  • Calcium: 235mg
  • Iron: 1mg

Note: Nutritional values may vary based on specific ingredient brands and quantities used.


In conclusion, our Vegan Vanilla Custard stands as a testament to the versatility and sumptuousness achievable in plant-based desserts. As you savor each spoonful, relish in the delightful union of soy milk’s creaminess, the subtle aroma of saffron, and the timeless allure of vanilla. Elevate your dessert experience with this custard, celebrating the fusion of simplicity and indulgence. Whether enjoyed hot or used to elevate other creations, our Vegan Vanilla Custard is a celebration of the delectable possibilities within the realm of dairy-free delights.

Vegan Custard

Silky smooth, rich and creamy vegan custard is made with just 5 ingredients and gets ready in less than 20 minutes! Perfect as a dessert, as a filling in pies, tarts or as topping on the cake and fresh fruit salad.

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5minutes minutes

Cook Time: 15minutes minutes

Total Time: 20minutes minutes

Servings: 3

Calories: 216kcal


1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

  • 2 cups (or) 500ml Soy milk unsweetened
  • 2 Tablespoons (or) 28 gms Corn Flour/Corn Starch
  • ⅓ cup (or) 77 gms Sugar adjust to taste
  • 1 Teaspoon Vanilla Extract
  • 3-4 threads Saffron
  • 3 Tablespoons Hot water


  • Soak saffron strands in 2-3 tablespoons of hot water for 5 minutes. 3-4 threads Saffron,3 Tablespoons Hot water
  • In a saucepan, whisk cornstarch and ⅓ cup milk until smooth and lump-free.2 cups (or) 500ml Soy milk,2 Tablespoons (or) 28 gms Corn Flour/Corn Starch
  • Now, add the remaining milk, sugar, vanilla extract and stir well. 2 cups (or) 500ml Soy milk,1 Teaspoon Vanilla Extract,⅓ cup (or) 77 gms Sugar
  • Put the saucepan on the stove, add soaked saffron along with water and bring it to boil over medium-low heat, stirring regularly. 
  • Do the taste test and add more sugar if necessary
  • Keep stirring and continue to boil until the mixture starts to thicken. 
  • Turn the heat off and take the saucepan off the stove.
  • Enjoy hot vegan vanilla custard as is or as a custard filling in pies or cakes.


Too much cornflour could overpower the true flavours and alter the taste of this vegan vanilla custard. 

The main purpose of saffron strands is to impart a light colour. So ensure not to add too many strands. Although there is no harm in adding a few extra strands that infuse lovely flavour and aroma, the saffron flavour might mask the vanilla flavour. 

Ensure to add a little milk to corn flour while whisking to remove any lumps. Do not add all milk at once as it might be difficult to remove small lumps. 

Keep stirring while boiling to prevent this non-dairy custard mixture from sticking to the base of the saucepan. 

Keep an eye when custard starts to thicken as the thickening process is rapid and you might end up with a dense mass of custard rather than a smooth pourable consistency custard. 

Custard continues to thicken even after the heat is turned off. So ensure to switch the heat off when the custard thickens slightly. After it cools down it will be of perfect consistency. 

Place the cling film or baking sheet directly on the surface of the custard to prevent it from forming a skin on the top layer.


Calories: 216kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 86mg | Potassium: 255mg | Fiber: 1g | Sugar: 30g | Vitamin A: 660IU | Vitamin C: 13mg | Calcium: 235mg | Iron: 1mg