This soy milk custard vegan dessert recipe is courtesy of Chef Jeffrey Borg of the Radisson Blu Resort and Spa, Golden Sands in Malta.  I had this creamy vegan dessert while I was on vacation and was so delighted that I had to ask for the recipe!  It’s beautiful, sophisticated, and very easy to prepare.  This soy milk custard is a lovely dessert for a vegan dinner party.

For more easy recipes, visit the Yummy Plants vegan recipe collection. There are vegan gluten-free recipes too!

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Soy Milk Custard Over Peach Compote

Prep Time20 minutes mins

Cook Time25 minutes mins

Servings: 4

Shared by: Chef Jeffrey Borg

Ingredients

Peach compote

• 4 peaches cut into wedges
• 200 g sugar (7 oz)

Custard

• 500 ml soymilk (unsweetened) (16.9 oz)
• 100 g sugar (3.5 oz)
• 35 g cornstarch (2.3 Tablespoons)
• 1 tsp vanilla

Instructions

For the compote:

• Cook peaches and sugar on low heat, stir occasionally until soft – about 10 minutes.

For the custard:

• Add 2/3 of the milk, all the sugar and vanilla to a small pot. Bring to a boil over medium heat (until it boils about 10 minutes) and immediately lower the heat to simmer.
• Combine the remaining soy milk and cornstarch and mix until smooth. Then add the mixture to the simmering pot. (Note: it's important to mix the milk and cornstarch together before adding to the mixture. Don't add the ingredients separately).
• Stir frequently until the mixture boils and becomes thick.
• Place the peach compote on the bottom of a cosmopolitan glass and pour the custard on top. Top with seasonal berries.

Hope you enjoy this easy vegan recipe!

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