Egg Free Vanilla Sauce - -serves 4
- 35g cornflour
- 1 pint / 570ml almond or soya milk
- 35g caster sugar
- a few drops vanilla extract
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Place the cornflour into a bowl with a spoonful of the almond milk and mix to a paste.
Heat the remaining almond milk in a saucepan. When the milk comes to the boil pour onto the cornflour whilst whisking.
Pour the custard back into the saucepan and stir back to the boil.
Turn off the heat and stir in the sugar and vanilla.