Vegan custard cream
Ingredients
- 400 g 13.07 fl oz soy milk I used the one without sugar but even with will be fine
- 150 g 4.9 fl oz coconut milk
- 50 g cornstarch (Maizena)
- 4 tsp sugar
- 10 drops vanilla concentrate
- 1 pinch turmeric To give the yellow color
Instructions
- Put all ingredients in a bowl and mix with a whisk making sure there are no lumps.
- Turn the heat on medium-low while continuing to stir.
- After a few minutes the cream will begin to thicken. Let it thicken until it is almost the perfect consistency.
- To speed up the cooling time and prevent lumps from forming, soak the pot in cold water and keep stirring until the cream comes to room temperature.
- You can store your custard in the refrigerator for 3-4 days.
Notes
Tips:
- If after adding a pinch of turmeric your liquid does not turn out yellowish, don't despair! Everything is under control. In fact, the yellow will come out while the custard is cooking.
- To know if the custard is ready, you can try using this method: dip a spoon or ladle into the custard and then run a finger over where the custard is. If the custard on your ladle/spoon remains separate from the passage of your finger, the custard is ready.