This is a really simple recipe with an exquisite outcome – a smooth, creamy custard to round off any meal.
Put 250ml soya (or rice or oat) milk, 500ml soya cream, 8oz caster sugar, a few drops of vanilla essence, a vanilla pod with the seeds scraped off into the milk & 2 teasp ‘Vegegel’ into a large saucepan. Whisk.
Bring slowly to the boil, whisking all the time. Pour through a sieve and then pour into ramekins. Allow to cool and then either eat straight from the ramekin or run a knife round the edge of the custard and carefully turn out onto a plate (see pic below)
Serve on its own or with a fruit coulis…..