December nights call for comfort and warmth, and there’s nothing quite like a rich, creamy custard to satisfy both. Traditional custards rely on dairy and eggs, but with the Milky Plant, you can craft delicious, plant-based alternatives that are just as luscious. Made with fresh, homemade plant milk, these vegan custards will delight your taste buds while keeping things dairy-free.
The key to a silky vegan custard is the balance between creamy plant milk, a thickening agent like cornstarch or agar-agar, and bold flavors. Using fresh plant milk made with Milky Plant ensures a smooth texture and vibrant taste. Almond, cashew, or oat milk work beautifully for custards, adding natural creaminess and a subtle nutty flavor.
Base Recipe for Vegan Custard
Ingredients:
- 2 cups fresh plant milk (cashew, almond, or oat milk made with Milky Plant)
- 3 tbsp cornstarch (or arrowroot powder for a gluten-free option)
- 4-5 tbsp sugar (or maple syrup for a refined sugar-free version)
- 1 tsp vanilla extract
- Pinch of turmeric (optional, for a golden hue)
Instructions:
- Prep the Plant Milk: Start by making your fresh plant milk using the Milky Plant appliance. For a creamier custard, opt for cashew or almond milk.
- Mix the Cornstarch: In a small bowl, whisk the cornstarch with ¼ cup of plant milk until smooth. This prevents lumps in your custard.
- Heat the Base: In a saucepan, combine the remaining plant milk and sugar. Heat gently on medium until the sugar dissolves.
- Thicken the Custard: Slowly whisk in the cornstarch mixture, stirring constantly. Cook until the custard thickens, about 5 minutes. Remove from heat and stir in vanilla extract (and turmeric, if using).
- Cool and Serve: Pour into serving dishes, cover with cling wrap to prevent a skin from forming, and let it cool slightly before serving warm. For a firmer custard, chill in the fridge for 2-3 hours.
Delicious Variations
-
Chocolate Bliss Custard
- Add 2 tbsp cocoa powder and a pinch of salt to the saucepan while heating the plant milk. Stir in a small handful of vegan chocolate chips for extra indulgence.
-
Spiced Chai Custard
- Infuse the plant milk with chai spices (cinnamon, cardamom, ginger, and cloves) before adding the cornstarch. Perfect for cozy evenings by the fire.
-
Citrus Zest Custard
- Stir in a tablespoon of fresh orange or lemon zest for a bright, tangy twist that pairs beautifully with winter desserts.
-
Caramel Custard
- Drizzle vegan caramel sauce at the bottom of your serving dishes before pouring the custard. The result? A decadent layered dessert!
Serving Ideas
- Top It Off: Add fresh fruit, crushed nuts, or a sprinkle of cinnamon for added texture and flavor.
- Make It Festive: Serve in holiday-themed ramekins or garnish with edible gold leaf for a special December treat.
- Pair It Perfectly: Enjoy your custard with spiced cookies, warm apple pie, or simply on its own as a creamy indulgence.
Why Choose Milky Plant for Vegan Custards?
The Milky Plant lets you control the quality and flavor of your plant milk, ensuring every batch is fresh, free from preservatives, and tailored to your taste. Whether you prefer the nutty richness of almonds or the smooth creaminess of cashews, your custards will always be a step above.
This December, embrace the comfort of homemade vegan custards made with love and the freshest plant milk. With the Milky Plant, creating rich, creamy desserts has never been easier—or more delicious.
Warm up your nights and sweeten your season, one spoonful at a time.
