Author Notes
Pleasure without guilt, your guests will never know this is a vegan recipe, unless you tell them. Plus, it's easy a quick to prepare! http://abroadkitchen.com/vegan-custard-with-strawberry-sauce/ —abroad.kitchen
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Ingredients
- For the custard
-
500 milliliters
Soy Milk
-
1/2 teaspoon
Grounded bourbon vanilla
-
2 tablespoons
Raw agave syrup
-
50 grams
Cornflour
-
Lemon zest
- For the sauce
-
5
Strawberries
-
1/2 tablespoon
Lemon juice
-
1 tablespoon
Concentrate apple juice/ agave syrup
Directions
-
First of all, dissolve the cornflour with a little bit of soy milk in a cup or a glass, and set aside.
-
Then, pour the rest of the soy milk in a small pot with the Vanilla powder (or the Vanilla bean) and bring it to the boil.
-
Now watch out not to burn the milk, however make sure it is boiling before getting to the next step. If you fail to do that, the custard won’t thicken.
-
Remove the pan from the heat and pour the cornflour/milk mixture in, and mix quickly with a whisk to avoid lumps.
-
Add then the lemon zest, the agave syrup and pour into a bowl to cool down. If you’d like, you can add at this point 50g of dark chocolate, for a quick alternative.
-
For the sauce, simply put the strawberries (but Raspberries work as well), the syrup or the apple concentrate and the lemon juice into your blender and mix well.
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Whisk well the cooled down custard, transfer it in your serving bowls and add the strawberries sauce. Set aside in the fridge until it’s time to serve.
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