Vegan custard, the recipe with soy milk

For vegans who don't want to give up an excellent filling for desserts, here is the recipe for lemon-scented vegan custard.

Today we are preparing vegan custard: a recipe without using eggs and, instead of cow's milk, we will use soy milk . To thicken this cream you only need a little corn starch (maizena), which can also be replaced with 00 flour, although in the latter case the cream will be thicker and less light. The taste will also be more floury.

To flavor, the zest of an untreated lemon will suffice. This vegan cream will be perfect for filling various types of desserts, but also for creating a base for vegan desserts.

Preparation of the vegan cream

1. First, start pouring the soy milk into a saucepan, preferably with a non-stick bottom, and heat it .
2. When cold, add the cornstarch using a sieve to avoid the formation of lumps; mix with a hand whisk until you obtain a homogeneous mixture.
3. Also add the zest of an organic lemon (be careful not to also take the white part, which is bitter) and then the granulated or brown sugar.
4. To give the classic yellow color to the cream, which would otherwise be white, add very little turmeric: use very little, otherwise the flavor of the cream will be compromised.
5. Mix everything over a low heat until the cream thickens.
6. As soon as it is ready, let it cool after transferring it into a bowl with some transparent film in contact with it on the surface, so that that unpleasant skin does not form on the cream.

Use the cream to fill desserts or to make desserts ; it is perfect, for example, for filling a vegan shortcrust pastry and creating a wonderful tart! Enrich it with fresh fruit or berries and dessert is served! Then keep in mind that it can also be prepared with the Thermomix to further speed up the steps.

Here is a video where you can see the magnificent final consistency of this cream which, among other things, can also be made with a different vegetable milk such as almond or oat milk.

Conservation

The custard with soy milk will keep in the refrigerator for 3-4 days, well covered in cling film.

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