Out of Egg yolk, one case
Egg yolk substitute for custard
7 options, ranked, with the exact amount
Use Cornstarch
1 tbsp cornstarch for every 1 egg yolk
The best egg yolk substitutes for custard are cornstarch (1 tbsp per egg yolk), arrowroot powder (1 tbsp per egg yolk), silken tofu (¼ cup per egg yolk), or aquafaba (2 tbsp per egg yolk). These provide the thickening and binding properties needed for creamy desserts.
- Verdict —
- Tweak it
- What changes —
- neutral taste, similar texture
- Best for —
- custard
One casethe full egg yolk card
Every option, one card
Ranked| # | Substitute | Instead of egg yolk | Verdict |
|---|---|---|---|
| 1 | Cornstarchcustard | 1 tbsp cornstarch per 1 egg yolkTweak it | Tweak it |
| 2 | Arrowroot powdercustard | 1 tbsp arrowroot powder per 1 egg yolkTweak it | Tweak it |
| 3 | Silken tofuvegan custard | ¼ cup silken tofu per 1 egg yolkTweak it | Tweak it |
| 4 | Aquafabavegan custard | 2 tbsp aquafaba per 1 egg yolkTweak it | Tweak it |
| 5 | Tapioca starchfruit custards | 1 tbsp tapioca starch per 1 egg yolkYou'll taste it | You'll taste it |
| 6 | Commercial egg replacercustard | Follow package instructions (usually 1-2 tsp powder + 2-3 tbsp water)Tweak it | Tweak it |
| 7 | Coconut cream + cornstarchcoconut custard | ¼ cup coconut cream + 1 tsp cornstarch per 1 egg yolk | No verdict on record |
Cornstarch
neutral taste, similar texture
Cornstarch provides excellent thickening properties for custards and creamy desserts. It creates a smooth, glossy texture and is particularly effective for stovetop custards and ice cream bases.
- Best for
- custard, ice cream, pudding, creme brulee, pastry cream, thick sauces
Mix with cold liquid before adding to hot mixture. Creates smooth, thick custard.
Arrowroot powder
neutral taste, similar texture
Arrowroot powder provides excellent thickening properties and creates a clear, glossy texture. It's particularly good for fruit-based custards and acidic mixtures where cornstarch might break down.
- Best for
- custard, ice cream, pudding, fruit custards, tart fillings, clear sauces
Mix with cold liquid before adding. Creates clear, glossy texture. Better for acidic mixtures than cornstarch.
Silken tofu
neutral taste, similar texture
Silken tofu provides excellent creaminess and body for custards while adding protein. It works particularly well in vegan custards and creates a smooth, rich texture similar to traditional egg-based custards.
- Best for
- vegan custard, ice cream, pudding, creme brulee, mousse, cheesecake filling
Blend until completely smooth before using. Adds creaminess and protein to custards.
Aquafaba
neutral taste, similar texture
Aquafaba provides binding and emulsifying properties for custards. It can be whipped to create lighter custards or used as-is for thicker, more traditional custards. It's particularly effective in vegan recipes.
- Best for
- vegan custard, ice cream, mousse, light custards, vegan creme brulee, whipped desserts
Use liquid from canned chickpeas. Can be whipped for lighter custards or used as-is for thicker ones.
Tapioca starch
neutral taste, different texture
Tapioca starch provides excellent thickening properties and creates a chewy, translucent texture. It's particularly good for fruit-based custards and tropical desserts where you want a slightly chewy consistency.
- Best for
- fruit custards, tart fillings, pudding, bubble tea, tropical desserts, clear custards
Mix with cold liquid before adding. Creates chewy, translucent texture. Good for fruit custards.
Commercial egg replacer
neutral taste, similar texture
Commercial egg replacers are specifically formulated to replace eggs in custards and creamy desserts. They provide consistent results and are convenient for those who don't want to make their own substitutes.
- Best for
- custard, pudding, ice cream, general creamy desserts, vegan custards
Follow package instructions carefully. Look for brands specifically designed for custards and puddings.
Coconut cream + cornstarch
coconut flavor · similar texture
The combination of coconut cream and cornstarch provides both thickening and richness for custards. It adds a tropical coconut flavor and works particularly well in vegan and dairy-free custards.
- Best for
- coconut custard, tropical ice cream, coconut pudding, vegan custard, tropical desserts
Adds coconut flavor and richness. Best for tropical or coconut-based desserts.
How it behaves in this recipe
Custards and creamy desserts require egg yolks primarily for their thickening and binding properties. The best substitutes provide these functions while maintaining the smooth, creamy texture that makes custards so appealing. The choice often depends on the specific type of custard and dietary requirements.
Tips for substituting egg yolk
10 tips- Always mix starches with cold liquid before adding to hot mixtures to prevent clumping
- For stovetop custards, cook over medium heat and stir constantly until thickened
- For baked custards, use a water bath to prevent curdling and ensure even cooking
- Silken tofu should be blended until completely smooth before using
- Aquafaba can be whipped to soft peaks for lighter custards
- Arrowroot works better than cornstarch in acidic mixtures
- Tapioca starch creates a chewy texture that's good for fruit custards
- Coconut cream adds richness and tropical flavor to custards
- For ice cream, the substitute should provide both thickening and emulsifying properties
- Test your substitute in a small batch first to ensure desired texture
Notes on egg yolk
- Use agar agar for vegan custards that need to set firm
- Try xanthan gum for gluten-free thickening
- Use gelatin for non-vegan custards that need to set
- Try arrowroot powder for clear, glossy custards
- Use tapioca starch for chewy, translucent custards
Questions
6 questionsWhat's the best egg yolk substitute for creme brulee?
For creme brulee, cornstarch or arrowroot powder work best. They provide the thickening needed while maintaining the smooth, creamy texture. Silken tofu is also excellent for vegan creme brulee.
Can I use cornstarch instead of egg yolks in ice cream?
Yes, cornstarch works well in ice cream as a substitute for egg yolks. It provides the thickening needed for a smooth, creamy texture. Use 1 tbsp cornstarch per egg yolk and mix with cold liquid before adding to the hot mixture.
What's the best substitute for egg yolk in custard pudding?
For custard pudding, cornstarch or arrowroot powder work best. They provide the thickening needed while maintaining the smooth, creamy texture. Silken tofu is also excellent for vegan custard pudding.
How do I substitute egg yolk in pastry cream?
For pastry cream, cornstarch or arrowroot powder work best. They provide the thickening needed while maintaining the smooth, creamy texture that's essential for pastry cream. Use 1 tbsp per egg yolk and mix with cold liquid first.
What's the best vegan substitute for egg yolk in custard?
For vegan custard, silken tofu or aquafaba work best. Silken tofu provides creaminess and body, while aquafaba provides binding and emulsifying properties. You can also use cornstarch or arrowroot powder for thickening.
Can I use the same substitute for all custard types?
While cornstarch works for most custard types, different applications benefit from different substitutes. Arrowroot is better for acidic mixtures, tapioca for fruit custards, and silken tofu for vegan custards. Choose based on your specific needs.