Vegan Classic Egg Custard
Indulge in the rich, velvety smoothness of this **Vegan Classic Egg Custard**, a plant-based twist on the timeless dessert. Crafted with silken tofu and full-fat coconut milk, this recipe perfectly replicates the creamy texture of traditional custard without relying on eggs or dairy. Flavored with vanilla extract, maple syrup, and a touch of ground turmeric for a golden hue, it’s further enhanced by the unique umami notes of kala namak, known as black salt, which mimics the flavor of eggs. Baked in a water bath for a luxurious finish and topped with a sprinkle of nutmeg, this custard is not only delicious but also incredibly easy to make, taking just 10 minutes of prep time and 35 minutes to bake. Perfect for dinner parties or a satisfying sweet treat, this vegan dessert is sure to impress both plant-based and non-vegan food enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Silken tofu
- 1 cup Full-fat coconut milk
- 0.5 cup Maple syrup
- 2 tablespoons Cornstarch
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Ground turmeric
- 0.25 teaspoon Kala namak (black salt)
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 350°F (175°C) and prepare four ramekins by greasing them lightly with a non-stick spray or a little coconut oil.
In a blender, combine the silken tofu, full-fat coconut milk, maple syrup, cornstarch, vanilla extract, ground turmeric, and kala namak. Blend on high until the mixture is completely smooth and creamy, with no visible chunks or lumps.
Pour the blended mixture evenly into the prepared ramekins, filling each one about three-quarters full.
Place the filled ramekins in a large baking dish. Create a water bath by carefully pouring hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 30 to 35 minutes, or until the custards have set around the edges but still have a slight jiggle in the center.
Once baked, remove the ramekins from the water bath and let them cool at room temperature for about 10 minutes.
Refrigerate the custards for at least 2 hours before serving, allowing them to chill and fully set.
Just before serving, sprinkle a pinch of nutmeg over each custard for added flavor and presentation.
Enjoy your creamy and delicious vegan egg custard!
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 117.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1442 mg | 111% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
