Egg Yolk Substitute for Custard: Complete Guide
Find the best egg yolk substitutes for custard, ice cream, creme brulee, and other creamy desserts. Learn about cornstarch, arrowroot, silken tofu, and other alternatives that create perfect texture.
Quick Answer
The best egg yolk substitutes for custard are cornstarch (1 tbsp per egg yolk), arrowroot powder (1 tbsp per egg yolk), silken tofu (1/4 cup per egg yolk), or aquafaba (2 tbsp per egg yolk). These provide the thickening and binding properties needed for creamy desserts.
Best Substitutes
Cornstarch
1 egg yolk = 1 tbsp cornstarchCornstarch 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:
Mix with cold liquid before adding to hot mixture. Creates smooth, thick custard.
Arrowroot Powder
1 egg yolk = 1 tbsp arrowroot powderArrowroot 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:
Mix with cold liquid before adding. Creates clear, glossy texture. Better for acidic mixtures than cornstarch.
Silken Tofu
1 egg yolk = 1/4 cup silken tofuSilken 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:
Blend until completely smooth before using. Adds creaminess and protein to custards.
Aquafaba
1 egg yolk = 2 tbsp aquafabaAquafaba 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:
Use liquid from canned chickpeas. Can be whipped for lighter custards or used as-is for thicker ones.
Tapioca Starch
1 egg yolk = 1 tbsp tapioca starchTapioca 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:
Mix with cold liquid before adding. Creates chewy, translucent texture. Good for fruit custards.
Commercial Egg Replacer
Follow package instructions (usually 1-2 tsp powder + 2-3 tbsp water)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:
Follow package instructions carefully. Look for brands specifically designed for custards and puddings.
Coconut Cream + Cornstarch
1 egg yolk = 1/4 cup coconut cream + 1 tsp cornstarchThe 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:
Adds coconut flavor and richness. Best for tropical or coconut-based desserts.
Cooking 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 perfect 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
Frequently Asked Questions
What'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.
Summary
Find the best egg yolk substitutes for custard, ice cream, creme brulee, and other creamy desserts. Learn about cornstarch, arrowroot, silken tofu, and other alternatives that create perfect texture.