Custard Recipe

Almond milk: A dairy-free milk alternative that provides a creamy base for the custard.

Cornstarch: A thickening agent that helps achieve the desired custard consistency.

Sugar: Adds sweetness to the custard, balancing the flavors.

Vanilla extract: Enhances the flavor with a rich, aromatic note.

Turmeric: Adds a hint of color to the custard, making it visually appealing.

When cooking the custard, make sure to whisk the almond milk, cornstarch, and sugar mixture constantly to prevent any lumps from forming. If you notice any lumps, you can use a fine mesh strainer to achieve a smoother texture before adding the vanilla extract and turmeric.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in custards.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch in vegan recipes.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a slight caramel flavor, making it a good alternative to sugar.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that can enhance the custard.

• turmeric - Substitute with saffron: Saffron can provide a similar yellow color and adds a unique, subtle flavor to the custard.

• Allow the custard to cool to room temperature before storing. This prevents condensation, which can make the dessert watery.
• Transfer the cooled custard into an airtight container. This helps maintain its creamy texture and prevents it from absorbing any unwanted odors from the fridge.
• Place a piece of plastic wrap directly on the surface of the custard before sealing the container. This step is crucial to prevent a skin from forming on top.
• Store the custard in the refrigerator for up to 3-4 days. Beyond this period, the texture and flavor may start to degrade.
• For freezing, pour the custard into a freezer-safe container, leaving some space at the top for expansion. Cover the surface with plastic wrap before sealing the container.
• Label the container with the date to keep track of its freshness. Frozen custard can be stored for up to 2 months.
• When ready to use, thaw the custard in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• After thawing, give the custard a good stir to restore its smooth consistency. If it appears too thick, you can whisk in a small amount of almond milk to reach the desired texture.

• Gently reheat the custard on the stovetop: Place the custard in a saucepan over low heat. Stir continuously to prevent it from sticking to the bottom or forming lumps. This method ensures even heating and maintains the smooth texture of the custard.

• Use a double boiler: If you have a double boiler, this is an excellent way to reheat custard. Fill the bottom pot with water and bring it to a simmer. Place the custard in the top pot and stir occasionally until it reaches the desired temperature. This gentle heating method helps prevent curdling.

• Microwave with caution: Transfer the custard to a microwave-safe bowl. Heat it in short intervals of 15-20 seconds, stirring in between each interval. This prevents overheating and ensures the custard remains smooth and creamy.

• Reheat in the oven: Preheat your oven to 300°F (150°C). Place the custard in an oven-safe dish and cover it with aluminum foil to prevent a skin from forming. Heat for about 10-15 minutes, or until warmed through, stirring halfway to ensure even heating.

• Serve cold: If you prefer, you can enjoy the custard cold straight from the fridge. It will have a thicker consistency but will still be delicious and refreshing.

• Saucepan: A medium-sized saucepan is essential for heating and mixing the almond milk, cornstarch, and sugar mixture.

• Whisk: A whisk is necessary to combine the ingredients smoothly and to ensure there are no lumps in the mixture.

• Stirring spoon: A stirring spoon will help you continuously stir the mixture as it cooks and thickens.

• Measuring cups: Measuring cups are used to accurately measure the almond milk and sugar.

• Measuring spoons: Measuring spoons are needed to measure the cornstarch, vanilla extract, and turmeric.

• Bowl: A bowl is used to pour the custard into for cooling and chilling.

• Refrigerator: The refrigerator is necessary for chilling the custard before serving.

Measure ingredients in advance: Pre-measure the almond milk, cornstarch, and sugar to streamline the cooking process.

Use a whisk: A whisk helps blend the almond milk, cornstarch, and sugar more efficiently, reducing lumps and speeding up thickening.

Cool quickly: Pour the custard into a shallow dish to cool faster before chilling in the fridge.

Stir constantly: Constant stirring prevents the custard from sticking to the pan and ensures even thickening.

Prep in batches: Make larger batches of custard and store portions in the fridge for quick desserts throughout the week.