Vegan Classic Egg Custard
Indulge in the creamy, velvety goodness of this Vegan Classic Egg Custard, a plant-based twist on a timeless dessert favorite. Silken tofu and full-fat coconut milk create an ultra-smooth base, while a pinch of kala namak (black salt) lends an authentic eggy flavor to this dairy- and egg-free delight. Sweetened naturally with maple syrup and infused with aromatic vanilla and a hint of turmeric for a warm golden hue, this custard is baked to perfection in a water bath for that signature silky texture. Top it off with a sprinkle of nutmeg for an elegant finishing touch. Ready in just 10 minutes of prep and perfect for any occasion, this chilled vegan dessert serves up decadence in every bite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
Pour the blended mixture evenly into the prepared ramekins, filling each one about three-quarters full.
Step 4
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.
Step 5
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.
Step 6
Once baked, remove the ramekins from the water bath and let them cool at room temperature for about 10 minutes.
Step 7
Refrigerate the custards for at least 2 hours before serving, allowing them to chill and fully set.
Step 8
Just before serving, sprinkle a pinch of nutmeg over each custard for added flavor and presentation.
Step 9
Enjoy your creamy and delicious vegan egg custard!
Nutrition Facts
| Serving size | (786.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1262.0 |
| Total Fat 68.3g | 0% |
| Saturated Fat 52.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 566.1mg | 0% |
| Total Carbohydrate 144.9g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 117.1g | |
| Protein 27.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1441.7mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1150.0mg | 0% |
Source of Calories