Vegan custard

Hello gang! We wanted, for a long time, to prepare you a beautiful vegan custard that is a pretty golden color and has the right fluid, creamy and coating texture. And then, in the middle of a nice day of cooking, there was leftover corn in the fridge. Corn is yellow right? And is it sweet? And it’s good ? And then it starts to be used in baking (you know, it’s modern to put weird stuff in desserts 😉 ). So we just tossed that in the blender and boom boom boom, that was cool!

And to answer the question in your brain, no it doesn’t taste like corn 😉 And yes it’s good… but if I swear to you it’s good! Stop with your questions now! Go to the kitchen.

Ah well yes too, to go with it, it’s better to have a cake hehe… so we put you the recipe for our basic chocolate cake here. Love <3


  • soy milk – 500 (mL)
  • cooked corn – 50 – 90 (g)
  • cornstarch – 10 (g)
  • vanilla – 1 (pod)


  • Split the vanilla bean into two and scrape to collect the grains. Mix the grains in the soy milk in a saucepan and also add the pod. Bring to a boil then turn off the heat. Let the vanilla infuse for 5 minutes. Remove the pod.
  • Mix the vanilla milk with the corn, sugar and starch. Pass the mixture through a cheesecloth to remove the remaining small pieces of corn.
  • Pour this mixture into your saucepan and cook the cream, watching, until it is smooth. Serve cold.
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