Eggless Custard Recipes

EGGLESS CUSTARD

Eggless Custard image

A baby food suitable for those with dairy allergies or who are vegan. Stores in the fridge for up to 3 days.

Provided by Missy Wombat

Categories Vegan

Time 15m

Yield 1 batch

Number Of Ingredients 2

Ingredients

2 cups vanilla-flavored soymilk
2 tablespoons cornflour

Steps:

Place all but 1/4 of the milk in a small saucepan on medium heat and bring to the boil.
Mix the cornflour with the remaining milk in a separate dish until well combined.
Add the cornflour mix to the saucepan and whisk well to avoid lumps.
Keep stirring until the custard has thickened and remove from heat.

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