October 18, 2012

Vegan Chocolate Custard Recipe



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
1 cup water
5 tablespoons cocoa
1 teaspoon vanilla essence


  1. Add all ingredients to a saucepan and whisk vigorously until completely combined and smooth without lumps.
  2. 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.
  3. Take off the heat at this point (It will have thickened but will still be easy to pour).
  4. 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.

48 comments :

  1. 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!! ;)

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    1. Hi Kate! Thanks so much. Jerome took the photo yesterday morning... I ate it straight after the photoshoot hehe :)

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  2. Mmmmmm, custard. One of my favourite things ever. This version looks absolutely silky delicious. I've bookmarked the recipe to try. Thanks for sharing!

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    1. Hello Katie! Thank you... you should definitely try it. You will love it hehe :D

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  3. This recipe looks great! is there a sub for corn flour?

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  4. this recipe looks great! Is there a sub for corn flour?

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    1. Hello! 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!

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    2. Corn 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.

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    3. Whoops, you are right!

      Admattai, use corn starch?? :)

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  5. Oh my. This sounds awesome. I'm a new vegetarian (working towards becoming vegan) and need to try this recipe!

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    1. Hi SaraLucette! Thanks for your comment... I just checked out your blog and I love it! I sent you a comment :)

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    2. Thank you so much!! I'm so glad to have found your blog! :)

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  6. Hello Madison, this looks amazing and I would love to try it, but I am wondering what white sugar is?? Does that mean powdered sugar??

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    1. Hello! It is just a refined sugar such as caster sugar... or you can use raw sugar! :)

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  7. MMM, looks great!
    Thanks for sharing it with us. I'll try it!

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    1. Hi Venera! Thanks... I hope you love it :)

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  8. Looks wonderful. Can I sub almond milk or coconut water for the soy milk?

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    1. Hi 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. :)

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  9. Hi, Could I sub Tapioca Starch for corn starch?

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    1. Hi Nix,

      You 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 :)

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  10. This sounds delicious! I was pleasantly surprised to see that no tofu is called for in this recipe. :)
    does vanilla essence = vanilla extract?

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    1. This comment has been removed by the author.

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    2. Vanilla 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.

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  11. This looks great! But what is vanilla essence?

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    1. Hi Jennifer, in Australia it is called vanilla essence but I think it may be called vanilla extract in other places? :) Thanks for your comment!

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    2. Hi 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

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    3. Hello Katharina! You could use vanilla beans if necessary or just omit it all together :)

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  12. Made 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!

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    1. Hello! 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!

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  13. So delish! Was perfect for my uni exam procrastination ;)

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    1. Hi 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

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  14. Firstly, congrats on making your lovely e-book! Yeah !
    Your vegan chocolate custard recipe looks so tasty & just so creamy & wonderful! I must make this tonight!

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    1. Hi Sophie! Thanks so much :) I guarantee that you will find it delicious hehe :D

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  15. I'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%.

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  16. o.m.g. this was amazing. i used unsweetened almond milk instead of soy and it tastes really good. i love this recipe!

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    1. Hi Keely!! Jerome just made me some of this just then too!! :) I really love it and I am so glad that you enjoyed it :)

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  17. I'm eating this right now, yum :)

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    1. Hehe thanks Natasha. I love this custard!!! Yum yum yum :)

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  18. Hi 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?

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    1. Hi Natasha! I think it should be enough for four ramekins :)

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  19. Hi Madison,
    I'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

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    1. Hi Carina,
      My 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 :)

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  20. just made your amazing custard! exactly what I need for a chocolate fix :) definitely will be making again!! thank you!

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    1. Our pleasure! So glad that you enjoyed it :)

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  21. This 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!

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    1. Hi 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!

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  22. I adapted this into ice cream the other day, and it turned out amazing!

    I 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!

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