Serve this Recipe for a Vegan creamy and versatile dessert as a pudding, tartlet filling or sandwiched between split Cream Scones with fresh strawberries.
Makes about 2 cups
- ⅓ cup sugar.
- 2 tablespoons plus 1½ teaspoons cornstarch, sifted.
- Generous pinch sea salt.
- 1 cup nondairy milk.
- 1 cup coconut milk (soy creamer is a fine substitution).
- Seeds scraped from 1 inch of vanilla bean, or 1½ teaspoons vanilla extract.
- In a heavy medium saucepan oﬀ the heat, combine sugar, cornstarch, and sea salt.
- Whisk in ¼ cup of the coconut milk to make a slurry. Slowly pour in the remaining coconut milk and nondairy milk, whisking vigorously as you go. If using the vanilla bean, add it now.
- Place the saucepan over medium heat, and stir constantly until the custard begins to thicken. I prefer a ﬂexible spatula for this, as it reaches into the corners thoroughly.
- Before the mixture thickens, you’ll have cooked it 4 to 6 minutes, and then steam will begin to rise across the surface. Suddenly, the custard will appear creamy and will cut a swath (see note below). Cook 1 to 2 minutes longer at a simmer, lowering the heat if necessary.
- Remove from the heat and stir in vanilla extract, if using it. Transfer it to a medium bowl and allow it to cool, uncovered, for 15 minutes.
- Stir occasionally to redistribute the heat, then press a sheet of plastic wrap directly onto the custard to prevent a skin from forming.
- Chill until completely cold, at least 2 hours and up to a day, before serving.
Reduce vanilla to 1 teaspoon. Add 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and an extra pinch of sea salt with the vanilla.