{"id":8417,"date":"2017-02-26T12:48:20","date_gmt":"2017-02-26T17:48:20","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=8417"},"modified":"2020-01-10T23:33:14","modified_gmt":"2020-01-11T04:33:14","slug":"custard-sauce-vegan-eggless","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/custard-sauce-vegan-eggless\/","title":{"rendered":"Vegan Custard Sauce with Rose Water or Vanilla"},"content":{"rendered":"\n

A slightly different take on traditional vanilla custard sauce with lovely floral rose water aroma. This vegan custard sauce<\/strong> will uplift your desserts, can be made in advance and chilled to save time. Can be made without cornstarch.<\/p>\n\n\n\n

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With a little variation from the classic vanilla custard sauce, there is so much to love about this simple eggless vegan version. It is rich, creamy and ambrosial \u2013 enlivened by the delicate aroma of rose water. A good dollop of this cr\u00e8me anglaise, as it is also known in French, will add a touch of coziness, or glamour even, to your desserts.<\/p>\n\n\n\n

We enjoy it over thick slices of cake<\/a>, something I\u2019ve come to grow fond of while living in the UK where pudding, which denotes dessert in Britain, are almost always savoured with lashings of custard sauce. This sauce is very versatile and is wonderful served on its own or over fresh or frozen fruits topped with a little granola, poured over crepes or pancakes like in these buckwheat crepes with a peach filling<\/a>.<\/p>\n\n\n\n

A few tips<\/em><\/strong><\/p>\n\n\n\n

Smooth lump-free sauce<\/strong>: This vegan custard does not call for eggs, nonetheless it still requires constant stirring and low or low-medium heat to avoid lumps. Patience is key to making good custard sauce.
I usually do not end up with lumps, but if you do get a few, simply pour the sauce through a sieve before serving or chilling.<\/p>\n\n\n\n

Rose water<\/strong>: You can find food grade rose water<\/a> at a lot of major grocery stores nowadays. It is usually either in the baking aisle or in the International\/Middle Eastern\/Indian foods aisle. You can also get it at any Asian\/Indian store.<\/p>\n\n\n\n

Turmeric:<\/strong>  A pinch of turmeric is just enough to add a golden hue to the sauce. You won\u2019t taste it at all although do not add too much as the colour will intensify with the heat.<\/p>\n\n\n\n

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Flavour variations <\/em><\/strong><\/p>\n\n\n\n

Traditional vanilla<\/strong> – Rose water adds a lovely floral aroma to this custard but you can certainly keep it more on the traditional side by substituting with vanilla bean or vanilla extract.<\/p>\n\n\n\n

Velvety chocolate<\/strong> \u2013 Omit the turmeric and rose water. Stir one to two tablespoons of cocoa powder in the cornstarch and milk mixture before pouring into the saucepan with the rest of the milk. You may want to check this other low fat chocolate cr\u00e8me pudding<\/a> that we have on the blog.<\/p>\n\n\n\n

Sugar<\/strong> \u2013 Maple syrup adds an additional layer of flavour but you can substitute with sugar or other sweetener according to your preference.<\/p>\n\n\n\n

Zingy Lemon<\/strong> \u2013 Omit the rose water. Some lemon zest and a little lemon juice will add a tart zinginess to this sauce; somewhat like a lemon curd. You may want to use coconut milk instead of soy or almond milk in this case as coconut milk will not curdle with the acidity of the lemon.<\/p>\n\n\n\n

You might also like these vegan custard recipes:<\/strong><\/p>\n\n\n\n

Peach Cake with Custard Sauce<\/a><\/p>\n\n\n\n

Vegan Pear Custard Pie<\/a><\/p>\n\n\n\n

Buckwheat Crepes with Peaches and Custard Sauce<\/a><\/p>\n\n\n\n

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Cooking Equipment<\/h4>\n\n\n\n

Saucepan<\/a>
Cooking\/stirring spoons<\/a>
Measuring jugs<\/a>
Measuring spoons and cups<\/a>
Silicon whisk<\/a> (handy for stirring to avoid lumps)
Creamer pitcher<\/a> (for serving custard sauce)<\/p>\n\n\n\n