Vegan Soy Milk Custard (Kuzu Custard) — Egg-Free & Gluten-Free
Rich, creamy vegan custard made with soy milk and kudzu starch. Egg-free, dairy-free, naturally sweetened, and gently thickened into a glossy, spoonable cream.* This recipe yields enough custard to fill one tart crust made in a Noda Enamel Square S size (approx. 10.6 × 10 × 5.4 cm).* For a strawberry custard tart, you may want to increase the sugar by about 5–10 g, depending on your taste.
Equipment
- Small saucepan
- whisk
- wooden spatula (or heatproof spatula)
- Measuring spoons
- Storage container
Ingredients
- 10–12 g kudzu starch
- 18 g beet sugar or unrefined cane sugar adjust to taste
- 150 g unsweetened soy milk
- 1 teaspoon neutral coconut oil or other mild plant oil
- pinch of salt to balance flavor
Instructions
- Dissolve: In a saucepan, whisk kudzu starch and sugar with about 50 ml soy milk until smooth.10–12 g kudzu starch, 18 g beet sugar or unrefined cane sugar, 150 g unsweetened soy milk
- Mix: Add the remaining soy milk gradually, whisking well to combine.
- Heat: Place the pan over medium-low heat and stir slowly and continuously with a wooden spatula. Once it starts to thicken, reduce to low heat and keep stirring a bit more quickly until it turns glossy with a slight translucence.
- Finish: Remove from heat and stir in the oil and salt until smooth.1 teaspoon neutral coconut oil, pinch of salt
- Chill: Transfer to a container, let it cool slightly, then refrigerate until chilled.
- Stir: Before using, stir well to return it to a smooth, creamy consistency.
If there are small lumps, let it sit briefly, then whisk until smooth.
Notes
- Kudzu starch must be fully dissolved before heating.
- Thickening happens suddenly—keep stirring to avoid lumps.
- Chill until set, then stir before serving to restore a smooth texture.
- Add lemon zest or juice for a fresh custard twist.