Summer Berries with Bay Leaf Vegan Custard
Plant Based School/ Nico
6 Servings
Ingredients
For a lighter custard:
- 2 cups plant-milk soy, almond, oats, or rice
- ½ cups cornstarch
- ⅓ cups coconut sugar
- ⅛ teaspoon turmeric
- 1 teaspoon vanilla extract
- ½ lemon peel
For a richer custard
- 1½ cups plant-milk soy, almond, oats, or rice
- ⅔ cups plant-cream soy cream, rice cream, coconut cream or coconut milk
- ½ cups cornstarch
- ⅓ cups sugar
- ⅛ teaspoon turmeric
- 1 teaspoon vanilla extract
Instructions
- To a pot off the heat, add all the ingredients: plant milk, sugar, cornstarch, vanilla, bay leaves and lemon peel. Stir with a whisk till all lumps are gone.
- On medium heat, stir continuously until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.
- When you have almost reached the consistency that you like, take off the heat and keep stirring for another minute. The custard will keep thickening while off the heat.
- TIP: to check if your custard is ready take a wooden or silicone spatula, dip it in the custard, then run a finger through it (careful it’s hot). If the spatula stays clean, the custard is ready.
- Leave the bay leaves in the custard while it cools, then remove them.
- Place the berries in dishes, pour the custard over, garnish with bay leaves, if desired, and serve.
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