Custard has comfort written all over it. Warm, silky and sweet, it is the dessert you remember from childhood. A protein custard keeps that nostalgia but builds in a protein boost from your powder, so it feels like a treat that also gives your evening some purpose. It is made on the stove in about ten minutes and uses pantry staples.
What Makes a Good Protein Custard?
Traditional custard relies on eggs and sugar. This plant-based version leans on cornflour for thickness and plant protein powder for body and vanilla flavour. The trick is controlling heat. Protein powder can clump if it hits a hot pan, so you mix it into cold liquid first and then warm the custard gently.
Ingredients (Serves 2)
- 1 serve (50 g) Vanilla flavoured plant protein powder
- 2 tbsp (20 g) cornflour
- 1 1/4 cups (310 ml) unsweetened plant milk, divided
- 1 tbsp (20 ml) maple syrup, or to taste
- 1/2 tsp vanilla extract
- Small pinch of salt
The protein from the powder in the whole batch is 34 g from the one serve, which makes roughly half that per bowl when shared between two.
Method
- In a small saucepan (off the heat), whisk the protein powder, cornflour and salt with 1/2 cup (125 ml) cold plant milk until completely smooth.
- Whisk in the remaining 3/4 cup (185 ml) milk and the maple syrup.
- Place the pan over low to medium-low heat. Stir constantly with a spatula, scraping the base and edges.
- After 4 to 6 minutes the custard will start to thicken. Keep stirring for another minute until it coats the back of a spoon.
- Remove from the heat, stir in the vanilla, and pour into bowls.
- Serve warm, or cover the surface with baking paper and chill for 1 to 2 hours for a set, pudding-style custard.
How to Avoid Lumpy Protein Custard
- Start cold. Always whisk the powder into cold milk before any heat is applied.
- Keep the heat gentle. Never let it boil. Rapid bubbling can make protein custard grainy.
- Whisk, do not walk away. Constant stirring is the biggest factor in a smooth result.
- Rescue a lumpy batch. Pour it into a blender for 15 seconds, or push it through a fine sieve.
Ways to Serve Your Protein Custard
- Warm and classic: over a baked apple or stewed rhubarb.
- Berry trifle cups: layer chilled custard with crushed plain biscuits and fresh berries.
- Banana split bowl: sliced banana, custard, a drizzle of peanut butter and a few dark chocolate shavings.
- Chilled pudding: set in ramekins overnight and top with a spoonful of fruit compote.
Custard Questions Answered
- Can I make it without the stove? Yes. Whisk the powder into cold milk with a little maple syrup and chill. It will be thinner, more like a thick shake, but still pleasant over fruit.
- Can I make it thicker? Add another teaspoon of cornflour mixed with a tablespoon of cold milk, then cook for one more minute.
- Can I change the flavour? A pinch of nutmeg, a strip of lemon zest while it heats, or a spoonful of cocoa all work well. Remove any zest before serving.
- Why did it go thin after cooling? It was probably under-cooked. Return it to low heat and stir until it coats a spoon.
Storage and Make-Ahead Tips
Cooled custard keeps in a covered container in the fridge for up to two days. It thickens as it cools, so stir in a splash of plant milk before reheating gently or serving. Do not freeze it, because the texture can turn watery when it thaws.
For a quick weekday version, double the recipe and portion it into jars for dessert on the next night. Add extra vanilla or a pinch of ground cinnamon if you like a more fragrant flavour.
The Powder to Use
We used GC Proteins Vanilla Flavoured Protein Powder, an Australian made plant protein with a pea, faba and rice blend. A 50 g serve provides 34 g of protein and the 1 kg pack holds 20 serves. The pack is labelled lactose free, gluten free and vegan friendly, with no artificial colours and flavours, and it contains Omega 3. As always, check the allergen statement on your pack before you use it.
Product image: Vanilla Flavoured Protein Powder – Plant-Based Protein
Warm, smooth and satisfying, this is the custard that earns a permanent place on your dessert rotation.
This article is for general information and is not medical or dietary advice. Check the allergen statement on your pack and talk to a qualified health professional about your individual needs.