Custard is one of those classic desserts that never go out of style. Creamy, smooth, and comforting, it is part of the childhood of countless people. But nowadays, more and more consumers are looking for plant-based versions that are lighter and suitable for vegan diets.
And that's where a very common question arises: how do you make a vegan custard if it doesn't contain eggs or milk?
The answer lies in the right combination of plant-based ingredients and natural texturizers capable of providing creaminess, stability, and a pleasant texture.
What exactly is a vegan custard?
A vegan custard is a plant-based version of traditional custard. Instead of using milk and eggs, it is made with plant-based milks and natural thickeners.
The goal is to achieve the same creamy and smooth sensation as a classic custard, but using only ingredients of plant origin.
Currently, these types of desserts are growing immensely thanks to the rise of plant-based eating and the demand for lighter, easier-to-digest products.
What ingredients are used to make vegan custard
A basic and balanced recipe for approximately 1 liter of vegan custard usually includes:
- 1 liter of plant-based milk (oat, soy, or almond)
- 80 g of sugar
- 40 g of cornstarch
- 1 g of agar-agar
- 1 g of guar gum
- 0.5 g of xanthan gum
- 15 g of inulin
- Vanilla, cocoa, or cinnamon to taste
And this is where the most important part comes in: the ingredients that provide texture.
Agar-agar: the plant-based substitute for gelatin
Agar-agar is one of the most widely used ingredients in vegan cooking.
It is obtained from seaweed and works as a natural gelling agent. In small quantities, it helps the custard hold its structure without turning into a flan.
The recommended dosage for custards is usually between 0.8 g and 2 g per liter.
Mind you: using too much agar-agar is one of the most common mistakes. If the dose is high, the texture shifts from creamy to gelatinous.
Xanthan gum and guar gum: the key to creaminess
Many commercial plant-based custards use xanthan gum or guar gum to improve texture.
Why?
Because they help to:
- provide body,
- prevent the liquid from separating,
- improve the creamy mouthfeel,
- and achieve a much more stable texture.
The quantities are usually very small:
- 0.5 g to 2 g of xanthan gum per liter
- 1 g to 3 g of guar gum per liter
Guar gum usually provides a smoother, more natural texture, while xanthan gum stabilizes plant-based mixtures very well.
In many professional recipes, they are used together.
Inulin: the secret ingredient in many premium recipes
Inulin is increasingly being used in plant-based desserts and ice cream making.
It helps provide a creamy mouthfeel and a richer texture without the need to add cream or heavy fats.
Normally, between 10 g and 30 g per liter is used, depending on the desired texture.
Additionally, it significantly improves the mouthfeel experience.
That is why many premium brands use it in vegan recipes.
Ingredients that are often confused
There are other technical ingredients that many people see in recipes or specialty stores, but they are not always necessary to make a good vegan custard.
For example:
- Sorbet stabilizer is mainly used in ice cream making.
- Calcium chloride is used in spherifications.
- Maltodextrin adds solids but not a creamy texture.
- Iota carrageenan is used more in gels and technical applications.
Therefore, for a homemade or gourmet vegan custard, a good combination of plant-based milk, starch, and mild stabilizers is usually enough.
How to achieve a good texture
Most vegan custards fail for two reasons:
- too much gelling agent,
- or a lack of creaminess.
The key lies in the balance.
A small amount of agar-agar along with guar gum or xanthan gum usually offers much more professional results.
Furthermore, using full-bodied plant milks, such as oat or soy, greatly improves the final result.
Plant-based cooking is no longer just a trend
Vegan desserts have evolved tremendously in just a few years.
Today, it is no longer just about replacing animal ingredients. The goal is to create products that are truly good, creamy, and appealing to any consumer.
And that is precisely where technical ingredients and quality spices make all the difference.
Because a good vegan custard shouldn't feel like an alternative.
It should simply be a great dessert.
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