12/14/2018Basic recipes - Desserts

Vegan custard sauce

Name: Vegan custard sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 500 mL (16.9 fl oz)
Cuisine: Vegan
Ingredients: 500 mL soy milk; 50 g cooked corn; 90 g sugar; 10 g cornstarch; 1 clove vanilla

For hosting Low budget Gluten-free Oven-free

For: 500 mL (16.9 fl oz)Difficulty: EasyPreparation: 10 minCooking: 10 min

Hello gang! We've wanted to prepare a beautiful vegan custard for a long time now, one that has a lovely golden color, as well as a smooth, creamy, and coating texture. And then, amidst a lovely day of cooking, there was some leftover corn in the fridge. Corn is yellow, right? It's sweet? And it's good? Plus, it's starting to be used in pastries (y'know, it's modern to put weird stuff in desserts 😉). So we just threw it in the blender and voila, it was cool!

And to answer the question that's creeping into your mind, no, it doesn't taste like corn 😉 And yes, it's good... I swear it's good! Stop with your questions now! Head to the kitchen.

Oh right, it's also better to have a cake to go with it, hehe... So, we're sharing the recipe for our basic vegan chocolate cake here. Much love <3

Servings

Ingredients

Cups

-soy milk 500 (mL)
-cooked corn 50 (g)
-sugar 90 (g)
-cornstarch 10 (g)
-vanilla 1 (clove)

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Steps

Slice the vanilla pod in half and scrape to collect the seeds. Mix the seeds into the soy milk in a saucepan and also add the pod. Bring to a boil and then turn off the heat. Let the vanilla infuse for 5 minutes. Remove the pod.
Blend the vanilla milk with the corn, sugar, and cornstarch. Strain the mixture through a cheesecloth to remove any remaining small pieces of corn.
Pour this mixture into your saucepan and cook the cream while keeping an eye on it, until it becomes thick and coats the ingredients. Serve cold.