Vegan Custard with Tapioca Starch

Ingredients

Yield: 2 servings

• 1 egg substitute (equivalent to 1 egg)
• 4 tablespoons cane sugar
• 1 tablespoon tapioca starch
• 1 pinch of salt
• 1 cup unsweetened soy or cashew milk (cashew milk will make it a bit thicker)
• 1 pinch of non-alcoholic vanilla extract
• Fresh fruit for serving (optional)
• Cinnamon powder to taste (optional)

Instructions

1. In a saucepan, add the egg substitute, sugar, and salt. Whisk until the sugar dissolves.
2. Add the tapioca starch and 1/4 of the milk. Whisk this until the starch dissolves, and then add the remainder of the milk.
3. Place the pan on medium heat and whisk, making sure it does not boil, until the custard becomes thick enough to cover the back of a spoon. This may take up to 10 minutes.
4. Immediately remove the pan from the heat, and while still whisking, add the pinch of vanilla extract and whisk some more. You’ll see it reach the consistency you like.
5. Serve, maybe with fresh fruit, and add cinnamon powder to taste. Not too much or it will become overpowering.

Notes

• Using cashew milk will create a thicker, creamier custard
• The custard will continue to thicken as it cools
• Store covered in the refrigerator for up to 3 days