Eggless Vanilla Custard Sauce Low Cholesterol

Custard sauce makes puddings like cherry pie and bread and butter pudding taste so much more delicious. But traditional custard recipes involve quite a few egg yolks, and you'll end up with too many eggwhites again.

For those who are watching their cholesterol levels, yes you can always turn to instant custard powder - but you'll often find other additives in it: colouring, preservatives, and salt. Why not make custard sauce without eggs that is 100% natural?


  • 2 tablespoons unbleached organic corn flour
  • 1 pint/570ml fresh milk
  • 1 tablespoon brown sugar
  • 1/2 teaspoon vanilla essence
  • A pinch of grated/ground nutmeg


  1. Mix everything thoroughly in a saucepan, making sure that there is no lumps.
  2. Cook over medium heat, stirring constantly with a slim whisk till the mixture is thick and pasty.
  3. Remove from heat just before the sauce comes to a boil, when you can see the first bubble in the sauce.
  4. Serves 4-6, depending on how much you like it on your pies.

Versatility Note:

  1. Organic corn flour is unbleached so it gives the custard sauce a natural light yellow colour, and it's much healthier too.
  2. The amount of sugar can be readjusted to your liking, as this has a healthier sugar level.
  3. Amount of corn flour used is just a guide according to how thick we like the custard sauce to be. If you prefer something more runny, just reduce it slightly.
  4. You can replace fresh milk with full cream milk but we don't recommend the use of skimmed or low fat milk due to ethical reasons.