Basic Vegan Custard

custard.jpgI don’t know if this is only a British thing, but as a Brit I can say that we do love our custard here. After I went vegan I started to crave apple crumble and custard all the time – I think it was because I thought that I couldn’t have it anymore – which made the cravings a hundred times worse.

It was around that time when I discovered custard powder. I’d never heard of it before then: custard to me had always been pre-made and from a carton, and I didn’t even know a powdered form existed. Although, my mother soon filled me in on her childhood memories with custard powder and how her mother would always make it too thick. This is very easy to do with custard powder, as the main ingredient in the product is cornflour which is why I have only ever had success making it in a saucepan and not a microwave.

Ingredients

  • 500ml Dairy-Free Milk
  • 2 Tbsp Custard Powder
  • 2 Tbsp Raw Caster Sugar ( or sweeten to taste)
  • 1 Tsp Vanilla (optional)

Directions

Add the milk, minus four tablespoons and bring it to a boil in a saucepan.

In a separate bowl mix the remaining milk with the sugar, vanilla and custard powder, and stir until a thick, but smooth paste forms.

Now pour the hot milk into the custard paste and whisk until the custard starts to thicken. At this point you shouldn’t put it back on the heat, as it will over-thicken and become a gloopy mass.

When you have a smooth custard, to your desired thickeness, you can now pour it over whatever takes your fancy.

NB: Storing the custard in the fridge will make the custard very thick, when this happens just add a little milk and whisk.

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