Chestnut Custard

This chestnut custard is luxuriously irresistible. Perfect for Christmas but delicious on pies and crumbles throughout autumn and winter.

By Merchant Gourmet Cook, Alex Mackay


  1. 180g pouch Merchant Gourmet Simply Roasted Chestnuts
  2. 400ml almond other other non-dairy milk
  3. 50g aquafaba / chickpea water
  4. 80g caster sugar
  5. The scraped seeds from one vanilla pod or 2 tsp good quality vanilla extract
  6. Rum or Brandy, optional and up to you how much


  1. Blend all the ingredients together until totally smooth. Some bullet-blenders should only be used on full blast for 2 minutes at a time, if this is yours, blend, then give the blender a little rest, then go again, so you don’t explode the motor.
  2. If you fancy it, add the rum or brandy to taste. The chestnut custard can be served cold or hot.

Serves 6, 10 minutes

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