For vegan custard, soy milk is the best choice due to its creamy texture and neutral flavor. Oat milk and cashew milk are also good options, while almond milk can be used, but it’s thinner and may need more cornstarch to thicken.
Lumps can form after the custard cools, but don’t worry, it’s completely normal. To fix it, simply blend it with an immersion blender, regular blender, or mixer until smooth. You can also whisk it vigorously to break up the lumps and return the custard to its creamy texture.
If your custard becomes too thick, especially after being chilled, just whisk in some cold non-dairy milk to reach your desired consistency.
If the custard is already cold, you might find it a bit harder to incorporate the milk. If that happens, blend it with an immersion blender or in a regular blender until smooth.
For a pourable custard, you might need to add an extra ¼ to ⅓ cup (60 to 80 ml) of milk, depending on how thick it is.
It is versatile and can easily be flavored in many ways! For a nutty twist, add ½ teaspoon of almond extract. For a warm, spiced flavor, mix in ½ teaspoon of cinnamon or ¼ teaspoon of nutmeg. To add a citrusy touch, try incorporating 1 teaspoon of lemon or orange zest. For a richer flavor, you can add 1 tablespoon of coffee or 1 tablespoon of espresso. If you’re in the mood for something sweet, mix in 2 tablespoons of cocoa powder for a chocolate version.