The easiest dairy-free custard you'll make. Thick, velvety, and ready in under 10 minutes. Made with Overherd oat milk powder, it comes together in one pan with just four store-cupboard ingredients.
Ingredients
30g cornflour 50g Overherd oat milk powder 400ml water 50g brown sugar 1 tsp vanilla extractMethod
1 Add all ingredients to a blender and blitz until fully combined and smooth.
2 Pour the mixture into a saucepan and place over a medium-low heat.
3 Cook, stirring continuously, until the custard thickens to your liking. This usually takes 5–8 minutes.
4 Remove from the heat and pour into a jug or jar to serve.
Serve warm over crumble, pie, or sponge pudding — or leave to cool and refrigerate for up to 3 days. Stir well before reheating.
Tips
Adjust the thickness to suit your taste For a thin pouring custard, reduce the cornflour to 20g. For a thicker, spoonable custard great for trifles or layered desserts, increase to 35–40g.
Stir continuously Don't walk away from the pan. Cornflour-based custard can catch and go lumpy quickly. Keep stirring from the edges and base throughout cooking.
Reheating from the fridge The custard will thicken as it cools. To loosen it, reheat gently in a pan with a splash of water, stirring until smooth.
FAQ
Can you make custard with oat milk powder? Yes absolutely. Oat milk powder works particularly well for this plant-based custard recipe because you control the concentration. Mix it richer than you would for a glass of oat milk and it gives the sauce the body it needs to thicken properly around the cornflour.
Is plant-based custard healthier than dairy custard? It depends on what you're optimising for. This plant-based custard recipe is lower in saturated fat than egg-and-cream custard and contains no cholesterol. It's also free from dairy and eggs, making it suitable for plant-based diets. Calorie-wise it's broadly comparable — the sugar content is similar to most shop-bought custard.
Can I make this plant-based custard ahead of time? Yes. Make it up to 3 days in advance and store in an airtight jar in the fridge. It will thicken as it cools. Reheat gently in a pan with a small splash of water, stirring until smooth.
Serving suggestions
01 Apple or rhubarb crumble The classic. The tartness of the fruit cuts through the sweetness of the custard well.
02 Sticky toffee pudding Rich, dense sponge needs a pourable custard.
03 Jam roly-poly A traditional British pudding that custard was made for.
04 Warm brownie Pour cold custard over warm brownies for a hot-and-cold contrast.
05 Fresh berries and granola Thicken the custard fully, spoon into a bowl and top with fruit for a breakfast-style dish.
Variations
Extra vanilla custard This recipe already includes vanilla extract, but double it to 2 tsp and add a pinch of fine sea salt to make the flavour more pronounced.
Lower sugar Reduce brown sugar to 30g and add an extra half teaspoon of vanilla to compensate. Works well alongside already-sweet desserts like crumble.
Spiced custard Swap the vanilla for ½ tsp cinnamon and ¼ tsp nutmeg. Works particularly well with apple or pear-based desserts.
Pouring custard Reduce cornflour to 20g for a thin, pourable consistency. Best served immediately while warm.
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