I am delighted to tell you the good news. Vegan custard is delicious. Absolutely as good as the cows-milk-and-egg variety.
And with stewed seasonal fruit, it feels like an extra special comforting treat!
For this delicious pudding, I chopped 5 sticks of rhubarb and cooked in a saucepan with a little sugar to taste, stirring occasionally for 10 minutes.
The custard takes less time, and needs continual stirring.
Vegan custard
- 1 cup (235ml) non-dairy milk (I used rice milk)
- 2 tbsp corn starch
- Pinch of turmeric (this colours the custard without flavouring it)
- 3 tbsp sugar or equivalent
- 1 tsp natural vanilla paste or extract
Gently warm all but a 1/4 cup or so of the milk in a saucepan or microwave. Keep the heat low - the milk should barely bubble.
Mix the dry ingredients with a little milk to a paste.
Stirring continuously with a wooden spoon, mix the paste into the warm milk.
Continue stirring until the custard thickens - 1-2 minutes.
Serve immediately
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