Total Time
10mins
Prep 5 mins
Cook 5 mins

A mellow, creamy vegan custard that is sure to please. Having recently made the transition to vegan, I found myself craving a nice creamy custard. This recipe is the result. You can substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch.

Directions

  1. In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.
Most Helpful

I am a custard lover and since I don't consume dairy products this was perfect. I used vanilla almond milk and kuzu instead of cornstarch. I didn't have any coconut extract so just used vanilla and I grated some fresh nutmeg on top of the pudding. Next time I may try almond extract or lemon. Just for something different. Thanks Chef for this dairy free recipe! :)

Chef Joey Z. March 16, 2009