Taste Test - Easy vegan custard cakes | Vanillacrunnch

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How do these easy vegan custard cakes taste? I made, tested and adapted them for you!

As I announced on Instagram (read post here), I will test some drooling recipes from fellow food bloggers. Sometimes I remake them 1:1, sometimes I adapt them (making them vegan or adjusting them as feel). This week, Iw as asked by you to try the great looking vegan vanilla custard slices from Amy Le Creations. Just as you I am curious if my custard slices will look like hers and ultimately if they pass my taste test. For the test, I will give *Vanillacrunnch Stars (5 Stars possible) for the look and the taste.

WHAT I CHANGED: I only made half of the recipe, as I thought 8 slices were enough (I hate food waste and I only live with my parents). I used vanilla pudding powder instead of corn starch and turmeric. In Switzerland, we have a vegan vanilla custard powder, so I bought this one. Further, I reduced the amount of syrup and lastly, I decided to make a water+ powdered sugar glaze on top of the pastries

THE LOOK (4/5): I was quite happy how close I got to the original one. To be honest the slicing was not easy and required some tact. The custard was solid enough to slice and also stayed solid during the whole photo shooting process. Clearly, Amy’s slices look better and her custard seems to look more fluffy.

THE TASTE (4/5): I love vanilla. Can you guess?! Usually, not a fan of wobbly things but these slices were amazing. I especially enjoyed the combination of the flaky consistency o the pastry and the creamy vanilla custard filling. The one thing. I would criticize, is, that they were rather on the dry side for my taste. that is why I added the powdered sugar glaze.

FINAL THOUGHTS: When I looked at Amy’s recipe I was kind of skeptical. I tend to be nervous when recipe requires something to “set” as I usually mess it up. Amy’s instructions were easy to follow and clear. A recipe I would make again!

If you have time I recommend making these Easy vegan custard cakes while you are reading this. Otherwise (you better come up with a good excuse), you can save the pictures below to your Pinterest Board and find the recipe later. Also, check out my Pinterest profile Vanillacrunnch if you are interested in seeing all my Pinterest boards for inspiration.

I am looking forward to seeing your experience with the custard cakes on Instagram (Tag me @vanillacrunnch ) or you can use the hashtag #bakingwithvanillacrunnch or and leave a comment here and put a smile on my face.

Easy vegan custard cakes - Less than 5 ingredients

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Serves: 8

Ingredients

1 sheet of store-bought vegan puff pastry, thawed
1 can full-fat coconut milk, only use the upper hardened part that forms when you place the can in the fridge overnight
½ cup almond milk
½ cup vanilla pudding powder (substitute with 40 g corn starch + 1 tsp vanilla)
⅓ cup rice malt syrup
1 tsp vanilla
-
optional: powdered sugar + water for the top coating

Instructions

Preheat the oven to 180C (356°F) and line one baking tray with baking paper.
Slice your pastry in the middle, that you have two even pieces.
Place both pieces of pastry on the tray, and either put something like a heavy plate on top or another empty baking try just above. This will ensure that the pastry won’t rise too much.. Bake for 20 to 25 minutes until golden and crispy.
Put one of the pastries in a rectangular pan.
For the custard, put all the ingredients in a medium pan and whisk until well combined.
Place on medium heat and cook for about 8-10 minutes
I really made use of Amy's tip, when she said to stir regularly with a heat resistant silicone spatula. The custard will start to form first on the bottom, when you notice this happening, give it a whisk When the custard starts to thicken (and this really needs around 10 minutes!), turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency.
Place the custard on the bottom of one pastry and cover with the other pastry. Let cool down for at least 4 hours.
Once set, slice little cakes with a serrated knife and optionally mix some powdered sugar with water to cover the top of the pastry.