Egg-Free Chocolate Custard

Our Egg-Free Chocolate Custard uses cornflour instead of egg. You can enjoy it chilled as a stand-alone dish or as a side for your next dessert.

Serves: Two

Time: 10 minutes, plus an hour to chill


  • 1/2 cup sugar
  • 4 tablespoons cornflour
  • 4 tablespoons vanilla 
  • 3 cups milk
  • 4 tablespoons cocoa



In a small saucepan over low heat, add the sugar, cornflour and cocoa. Whisk in the milk and vanilla, and turn up the heat to medium, stirring constantly. Continue to whisk until the pudding thickens, about three minutes. Remove from the heat and scrape the custard into a bowl. Chill in the refrigerator for at least one hour or until cold before serving.

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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