For the longest time I thought that custard would have to be a thing of the past. I thought that it would be impossible to create a vegan version, so much so that I didn’t even think to try.
Fortunately, when succeeding in making vegan donuts, my brain started coming up with all types of different fillings and flavours and toppings and ugh <3
Custard had to happen. And it did.
• 2 deciliters of almond milk
• 25 milliliters of filtered water
• 25 grams of cane sugar
• 3 tablespoons of corn starch
• 1 tablespoon of spelt flour
• 1 teaspoon of vanilla bean paste
• 1 pinch of sea salt
• 1 tiny pinch of turmeric for colour (optional!)
• Heat up the almond milk in a saucepan on the stove. Do not bring to a boil.
• Combine filtered water, cane sugar, corn starch, spelt flour and sea salt in a bowl. Mix really well and make sure there are no lumps. Add half of the warm almond milk to the bowl and combine. Now pour it all back into the saucepan to combine with the remaining almond milk.
• Keep the saucepan on a medium heat and cook the custard until thick and wonderful. Stir constantly with a whisk to ensure that the custard doesn’t burn.
• When you’re happy with the thickness, remove from the heat and add in the vanilla and the tiny pinch of turmeric.
• Store in an airtight container.