Preparation info

  • Serves

    6 to 8

    • Difficulty


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.


  • 2 Tbsp potato starch
  • 2 Tbsp cornstarch
  • 31/4 cups


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