Sugar-Free Soy Custard
Learn how to make a delicious, sugar-free soy custard. This vegan-friendly dessert uses natural spices to provide a healthy alternative.
Servings 6 portions
Equipment
- Regular pot
- Thermometer optional
Ingredients
- 3 cups unsweetened soy milk approx. 750 ml
- 3 tbsp unsweetened soy yogurt must contain live active cultures
- 1 whole vanilla bean
- 1 cinnamon stick
- 1 strip of lemon peel avoid the white pith
- 1 tsp tapioca starch
- 1/2 tsp agar-agar powder
Instructions
- Pour the soy milk into a small saucepan. Add the cinnamon stick and the lemon peel. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk.
- Heat the milk slowly over low heat. Once it is lukewarm, pour about 1/4 cup of the milk into a small glass and set it aside. Continue heating the rest of the milk to about 195°F (90°C). Do not let it boil. Stir occasionally with a whisk to prevent the milk from scorching at the bottom.
- Add the tapioca starch and the agar-agar powder to the lukewarm milk in the small glass. Whisk vigorously until there are no lumps. Pour this mixture back into the main saucepan and stir constantly.
- Maintain the temperature at 195°F (90°C) for 2 to 3 minutes while stirring continuously. This step is crucial to activate the agar-agar.
- Turn off the heat. Cover the pot and let the mixture sit for about 30 minutes to allow the flavors to deepen.
- Monitor the temperature. When the mixture cools to between 104°F and 110°F (40°C–43°C), whisk in the 3 tablespoons of unsweetened soy yogurt. Note: It is vital to wait for this specific temperature range; if the milk is too hot, the live cultures (probiotics) in the yogurt will die.
- Pour the mixture into small individual ramekins or glasses. Place them in a warm spot in your kitchen (inside a turned-off oven is ideal) for at least 8 hours or overnight. During this time, the yogurt ferments will develop the body and texture of the custard, while the tapioca and agar-agar will finish the thickening process.
- After 8 hours, cover the containers and refrigerate until cold.
- Top with a healthy crumble and a generous dusting of ground cinnamon. Every spoonful will reveal the delicate balance of cinnamon, lemon, and vanilla.
Notes
- Choosing soy milk also provides a high-quality plant protein profile.
- To keep this dessert low-glycemic, ensure your soy milk and yogurt have 0g of added sugar.
- For a homemade crumble use this recipe: Sugar-Free Nut Crumble