5-min custard

The plantbased school 

prep ingredients

1

In a bowl, add: – milk soy, almond, oats, rice – cornstarch –  sugarturmericvanilla extractlemon peel

Stir 

2

OFF THE HEAT: Stir with a whisk till all lumps are gone.

turmeric

3

turmeric is optional, but it adds a delicious, yellow colour. I use 0,5 teaspoon

STIR 

4

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.

CHECK 

5

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.

EAT or spread

6

custard (or pastry cream) is perfect on tarts, in cakes and in pastry

in cakes

7

I typically put it in cakes when I have more layers as it has a good consistency to hold.

croissant

8

I stuff it in croissants too - it's a bit more advanced, but delicious!!!

eat

Eat custard as it is from a small bowl - or eat it in/with your favourite cake and pastry.

flavour

you can also make a coffee and pistacchio custard with this recipe

store

You can store this vegan custard in the refrigerator for 2 to 3 days. Cool down the custard while stirring before putting it in the refrigerator. You can reheat the custard on low heat by adding a dash of plant milk while stirring.

STILL hungry?

Check out other dinner ideas (like aglio e olio) here ⬇️

The plantbased school