Vanilla Sauce (Custard)

Serves 4 - 6

280ml barista plant-based milk
2 egg yolks
25g caster sugar
A few drops of vanilla extract

Place the dairy-free milk into a saucepan on a medium heat.

Place the egg yolks, sugar and a few drops of vanilla into a large mixing bowl and whisk together.

When the milk comes to the boil pour over the egg mixture whisking all the time.

Pour the mixture back into the saucepan and stir over a low heat until the custard thickens enough to coat the back of the spoon.

Check the flavour and add more vanilla extract or sugar if required.

For Chocolate Egg Custard
Melt 50g plain chocolate with the plant-based milk and follow the rest of the recipe.