Now this was a real surprise to me. One day I was talking with an Italian pastry chef famous for his custard-filled desserts, and he revealed to me that his delicious custard was actually made without using any eggs. Sure he uses cream for his custard, but once the eggs were removed from the equation, it was pretty easy for us to develop a plant-based version of custard to die for. Give this preparation a try, and I promise you won’t be disappointed.
- Pour the milk into a saucepan, tip in the starch, the sugar, the turmeric and mix well to combine.
- Grate the zest of the lemon into the pan, whisk the ingredients and turn on the heat on high.
- Stir continuously until the mixture reaches a near-to-boiling temperature and thickens into the final custard.
- As soon as the liquid starts to thicken, stir even faster to avoid the formation of lumps.
- To prevent the formation of the skin on top of the custard, keep stirring it every few minutes until it cools down, or submerge the pan into cold water and stir until the custard becomes cold.
- Make sure to strain the custard to remove the lemon zest and obtain an extra smooth final result.
- The oat milk can be substituted with any other non-dairy milk you prefer.