Jerome is so excited for me to post his famous 'Chocolate Custard'. Whenever I am feeling tired with a sweet tooth I always ask him to make this for me. The beauty of this custard is that you can eat it straight away hot off the stove or if you are patient, store it in the fridge for at least 3 hours until it is completely set. I have to admit that sometimes I can't wait if I feel like a nice hot custard. However, it is DEFINITELY worth the wait if you can be patient and wait for it to set and eat it cold. The taste completely changes once it is cold and sets. It tastes really similar to chocolate yoghurt such as YoGo. Yum yum yum! I highly recommend that you make this and let you explore a whole new world of vegan desserts! We were originally going to include this in our Vegan Lunchbox Ideas eBook but I really wanted to share it with you all :) I didn't want to hide it in an eBook... it is way too delicious hehe.
makes approx. 3 cups
4 level tablespoons corn flour
6 tablespoons white sugar
2 cups Soy Milky Lite
1 cup water
5 tablespoons cocoa
1 teaspoon vanilla essence
- Add all ingredients to a saucepan and whisk vigorously until completely combined and smooth without lumps.
- Place the saucepan on the stove on low-medium heat, continue to whisk frequently for about 10 minutes until it slowly brought to the boil. Be careful that the custard does not stick to the bottom of the saucepan.
- Take off the heat at this point (It will have thickened but will still be easy to pour).
- Allow to sit for 10 minutes to allow to thicken if eating hot or pour into a bowl or ramekin and refrigerate for at least 3 hours until completely set. The set consistency will be similar to a soft jelly.
- In the first step, make sure you whisk the ingredients in a cool pot before adding it to the heat to avoid lumps.
the picture you have looks so good - now I have a chocolate craving. Unfortunately I don't have all the ingredients, otherwise I'd be making this right now!! ;)
ReplyDeleteHi Kate! Thanks so much. Jerome took the photo yesterday morning... I ate it straight after the photoshoot hehe :)
DeleteMmmmmm, custard. One of my favourite things ever. This version looks absolutely silky delicious. I've bookmarked the recipe to try. Thanks for sharing!
ReplyDeleteHello Katie! Thank you... you should definitely try it. You will love it hehe :D
DeleteThis recipe looks great! is there a sub for corn flour?
ReplyDeletethis recipe looks great! Is there a sub for corn flour?
ReplyDeleteHello! Corn flour is also known as Corn Starch or corn meal. Corn flour is used in this recipe as it is really soft and is great for the thickening. You could use plain flour if you need but I am not sure of how it will work out consistency-wise. :) Good luck!
DeleteCorn starch is not the same as corn meal. Corn meal is what you make cornbread or polenta. Corn starch is powdery and thickens liquids when heated.
DeleteWhoops, you are right!
DeleteAdmattai, use corn starch?? :)
arrowroot works too! :)
DeleteOh my. This sounds awesome. I'm a new vegetarian (working towards becoming vegan) and need to try this recipe!
ReplyDeleteHi SaraLucette! Thanks for your comment... I just checked out your blog and I love it! I sent you a comment :)
DeleteThank you so much!! I'm so glad to have found your blog! :)
DeleteHello Madison, this looks amazing and I would love to try it, but I am wondering what white sugar is?? Does that mean powdered sugar??
ReplyDeleteHello! It is just a refined sugar such as caster sugar... or you can use raw sugar! :)
DeleteMMM, looks great!
ReplyDeleteThanks for sharing it with us. I'll try it!
Hi Venera! Thanks... I hope you love it :)
DeleteLooks wonderful. Can I sub almond milk or coconut water for the soy milk?
ReplyDeleteHi Toni, you could use almond milk, rice milk or oat milk... Just find one that is a similar consistency to soy milk and not too thin. :)
DeleteHi, Could I sub Tapioca Starch for corn starch?
ReplyDeleteHi Nix,
DeleteYou could use tapioca starch although I am not sure how much you would need of it compared to the 4 tablespoons of corn starch. However, tapioca starch is great for desserts that need to be chilled so it should work well :)
This sounds delicious! I was pleasantly surprised to see that no tofu is called for in this recipe. :)
ReplyDeletedoes vanilla essence = vanilla extract?
This comment has been removed by the author.
DeleteVanilla extract and Vanilla essence are not the same thing though they are generally interchangeable. You'll notice they have very different prices. Vanilla extract is a lot more expensive and has a thick, syrupy type consistency while vanilla essence is thin.
DeleteThis looks great! But what is vanilla essence?
ReplyDeleteHi Jennifer, in Australia it is called vanilla essence but I think it may be called vanilla extract in other places? :) Thanks for your comment!
DeleteHi there, I know those comments are really old, but I wanted to ask about the vanilla essence/extract as well..., as it isn't a very common ingredient in Europe, or at least in Germany. There are only a few .. 'delicatessen' shops that offer it - and it's quite costly. So I was wondering whether you think one can just omit the vanilla essence - or replace it with something else..? Greetings from Germany:). Katharina
DeleteHello Katharina! You could use vanilla beans if necessary or just omit it all together :)
DeleteMade this tonight and it was aaaawesoooooome. I used unsweetened almond milk, so I probably could have added another tbsp of sugar, but it worked fine, it's more like a dark chocolate than a milk. And yeah, it was definitely cornstarch, not corn meal :D Checked the nutritionals, and eating half a cup of it [which is a lot of pudding] is only 94 calories, and not too bad on the sugar, so yea! Definitely better than the store-bought stuff, and easily done!
ReplyDeleteHello! Thanks so much for your comment. I love hearing feedback and that you really enjoyed it. I absolutely love this custard and get so excited when Jerome makes it for me. Thanks for telling me the nutritional info too!
DeleteSo delish! Was perfect for my uni exam procrastination ;)
ReplyDeleteHi Charli! Hahah... I am doing the same thing. I have my final exams in a week and I have been eating this non-stop hehe :D
DeleteFirstly, congrats on making your lovely e-book! Yeah !
ReplyDeleteYour vegan chocolate custard recipe looks so tasty & just so creamy & wonderful! I must make this tonight!
Hi Sophie! Thanks so much :) I guarantee that you will find it delicious hehe :D
DeleteI've just made this with almond milk to top an experimental desert that I'm calling 'black forest trifle'. I reduced the cocoa by 20%.
ReplyDeleteo.m.g. this was amazing. i used unsweetened almond milk instead of soy and it tastes really good. i love this recipe!
ReplyDeleteHi Keely!! Jerome just made me some of this just then too!! :) I really love it and I am so glad that you enjoyed it :)
DeleteI'm eating this right now, yum :)
ReplyDeleteHehe thanks Natasha. I love this custard!!! Yum yum yum :)
DeleteHi Madison. I can't remember if I halved the recipe last time I made it and I want to make it for guests. Would this be enough for 4 ramekins?
ReplyDeleteHi Natasha! I think it should be enough for four ramekins :)
DeleteHi Madison,
ReplyDeleteI've made this twice and both times it's formed a skin - no biggie, I just take it off, but by the look of your picture you don't have the same problem! Any idea what I'm doing wrong? I'm following the recipe to a T.
Also, my custard is substantially darker than yours the second time round - think I kept it in the pot for a bit too long.
Carina
Hi Carina,
DeleteMy custard always forms a skin... I don't like custard "skin" but my whole family including Jerome think that the skin is the best thing about custard! So strange... I have never understood the obsession with custard skin hehe. Anyway, mine does form a skin and there is actually a skin on the custard in the photo. It may just be the lighting that makes the skin look less obvious and the custard lighter than yours. As long as your custard is delicious, that is the main thing! :) Also, I am using Australian measurements. So, 1 cup = 250ml and 1 tablespoon = 20 ml etc... But I think you are doing it perfectly. Sometimes mine differs in colour but it definitely always has a skin :)
just made your amazing custard! exactly what I need for a chocolate fix :) definitely will be making again!! thank you!
ReplyDeleteOur pleasure! So glad that you enjoyed it :)
DeleteThis looks really good. I was thinking about pouring it into a pie shell to make a chocolate pie. Can you think of any reason why this would be a *bad* idea?? Thanks!
ReplyDeleteHi there! No, I cannot see why it would be a bad idea. I sometimes pour it into tart tins and and refrigerate it as a custard tart. It turns out really well!
DeleteI adapted this into ice cream the other day, and it turned out amazing!
ReplyDeleteI used almond milk instead of soy because I wanted that almond flavor.
Instead of step 4, I placed the pan in a bowl of ice water and let it cool. Then I put a little soy creamer in and stirred it.
I then put the mixture in the ice cream maker and added shredded coconut. Turned out sooo good!
Yay! Sounds great :)
DeleteI just made a half batch of this recipe (using coconut sugar instead of white sugar, and also a few drops of chocolate stevia). Ohmydelish! I have already eaten the first test cup hot (of course) and am saving the remaining ones in the fridge for later (if they last that long). Thank you so much :-)
ReplyDeleteI made it. It is good but not sweet enough for me. I will add more sugar next time.
ReplyDeleteThis will be the filling for the chocolate Christmas pie I am making for Christmas dinner tomorrow. Just upping the quantities a bit to be enough to fill the pie crust. (Traditional white pastry.) Good recipes live on for years. Happy Christmas 2017!!!
ReplyDelete