
Vegan Vanilla Custard
1h 30m
A delicious and light cream for a lot of different uses! You can use it to fill pastries and cakes, serve it with fruit or berries, or lick it off the spoon.
Cut 1 vanilla bean lengthwise and scrape out the seeds
Place 2 tsp of white sugar on top of the vanilla seeds. Mash them together using the tip of a knife
Add 330 g of soy milk to a saucepan. Add the vanilla seeds and pods, and let it simmer over medium-low heat for 5-10m to infuse flavors
Add ¼ cup of corn starch and the remaining sugar to a bowl. Mix to combine
Add ¼ cup of the simmered milk and whisk until everything is dissolved
Pour the sugar mixture back into the saucepan and cook for 2m, whisking constantly until it thickens. Remove from the heat
Add 2¾ tbsp of vegan margarine and ½ tsp of turmeric powder. Whisk until combined and remove the vanilla pods
Transfer the vanilla custard to a bowl and cover it with plastic wrap, pressing it against the cream
Place it in the refrigerator for 1h until it cools down
The Vegan Vanilla Custard is ready
Yield 1½ cups
Soy Milk
330 gVanilla Bean
1White Sugar
3¼ tbspCorn Starch
¼ cupVegan Margarine
2¾ tbsTurmeric Powder
½ tsp
Equipment
Kitchen Scale
Plastic Wrap
Whisk