Vanilla Sauce (Custard)

Serves 4 - 6

35g cornflour
1 pint / 570ml barista dairy-free milk
35g caster sugar
A few drops vanilla extract, to taste

Place the cornflour into a bowl with a spoonful of the plant-based milk and mix to a paste.

Heat the remaining plant-based milk in a saucepan. When the milk comes to the boil pour a little onto the cornflour whilst whisking.

Pour the custard back into the saucepan and stir back to the boil.

Once the sauce has thickened, turn off the heat and stir in the sugar and vanilla. Add more vanilla or sugar if required.

‘Birds’ Custard 

Follow the above recipe using custard powder in place of cornflour and omit the vanilla extract.

Always check the ingredients of your custard powder to ensure it doesn’t contain dairy or gluten.