Custard

Name: Custard
Yield: Serves 6 to 8
Ingredients: ½ cup [100 g] sugar; 2 vanilla beans, split lengthwise and seeds scraped out, or 2 tsp vanilla paste; 2 vanilla beans, split lengthwise and seeds scraped out, or 2 tsp vanilla paste; 2 Tbsp potato starch; 2 Tbsp cornstarch; 31/4 cups [800 ml] rice or nut milk; 31/4 cups [800 ml] rice or nut milk

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This works and tastes pretty good. It does also work with soy milk, but I prefer the flavor of rice or nut milk.

Ingredients

2 Tbsp potato starch
2 Tbsp cornstarch
31/4 cups

Sauce
Vegan
Gluten-free

Method

Put the potato starch and cornstarch into a saucepan and add a little of the milk, stirring to make a paste.

Warm the remaining milk in a heavy-bottomed saucepan over low heat, whisking in the sugar and vanilla seeds or paste until the sugar has dissolved. Stir with a wooden spoon for at least 5 minutes or until the custard becomes slightly transparent. It’s important to cook out the st