Vanilla Custard

Makes 6

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…..

Vanilla Custard with Raspberry Coulis

Vanilla Custard with Raspberry Coulis

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