I like to reward myself with this delicious treat!
½ c gluten-free cornstarch
2 c vanilla soymilk, almond milk, or hemp milk
1 whole vanilla bean
½ c agave syrup
2/3 c mixed berries
1. Place cornstarch in medium saucepan. Whisk in ¼ c milk and cook over medium heat, whisking constantly, for 2 to 4 minutes, until smooth and thickened. Take care that there are no lumps. Do not let mixture come to boil.
2. Whisk in remaining milk. Slice vanilla bean in half lengthwise using sharp knife. Scrape beans directly into saucepan using tip of small spoon. Add agave syrup and continue to cook on medium heat, whisking almost constantly, until mixture thickens but does not boil, about 7 minutes.
3. Pour evenly into 4 6-oz. ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving. Garnish with berries just before serving. Store leftover custard tightly covered in refrigerator.
Allergy-friendly and absolutely delicious!
From our home to yours, Tina Turbin.