Best Ever Vegan Custard
Sweets

Best Ever Vegan Custard

Cooking Time
10 Minutes

Mmmmm…. custard. What can we say? We love it. And with this flexible recipe, we’re sure you and your crew and going to love it too.

Easily made with whatever you have on hand, it’s dairy, egg, gluten and cane sugar free and we love it on granola, crumble, stewed fruit and even with tarts and brownies.

Feel free to spice it up with a little cinnamon or ginger, or add a teaspoon or two of The Carob Kitchen’s Carob Syrup for a deliciously indulgent sauce!

 

Image: Photographically

1 and 1/2 cups Pureharvest Nature's Soy Original 2-3 tsps arrowroot or kudzu powder
depending on how thick you like your custard
1 tsp Pureharvest Rice Malt Syrup 1 tsp vanilla essence

In a saucepan combine arrowroot and milk. Whisk well to remove any lumps, then bring to a boil, stirring constantly, over medium heat.

Once boiling, reduce heat add Rice Malt Syrup and simmer on a low heat, stirring, for a few minutes until thick and smooth. Add vanilla essence and remove from heat.

Serve hot or cold with your favourite treat.

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