Vegan vanilla custard

Vegan vanilla custard

Total: 10 min. | Active: 10 min.
vegan, lactose-free
Nutritional value / dl: 117 kcal
, Fat: 2 g
, Carbohydrate: 25 g

Ingredients

4 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vanilla custard

4 dl oat drink
1 parcel vanilla sugar
3 tbsp maple syrup
2 tbsp Maizena cornflour
1 pinch turmeric
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How it's done

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Vanilla custard

Whisk all of the ingredients together in a pan, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard through a sieve into a sauce boat and serve warm.

Good to know
Serve with: Pear strudel
Tip: Use sugar instead of maple syrup.
Shelf life: Place the cling film over the vanilla custard, keep in the fridge for approx. 4 days.

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