Egg-Free Chocolate Custard

Enjoy our Egg-free Chocolate Custard by itself or as a side for your next dessert.

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 corn flour
  • 4 tablespoons vanilla 
  • 3 cups milk
  • 4 tablespoons cocoa


In a small sauce pan over a 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 pudding thickens, about three minutes. Remove from heat and scrape custard into a bowl. Chill in the refrigerator for at least one hour or until cold before serving.


    To make a comment, please register or login
    fish head
    17th Dec 2015
    Known in my family as Chocolate Blancmange.
    17th Dec 2015
    I may be wrong but 4 table spoons of vanilla seems a lot, does anyone else think this too
    17th Dec 2015
    Yes Miss Marple my first thoughts also. Just the old blancmange we had as children.

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