2 large eggs
25g (1 oz) castor sugar
275ml (1/2 pint) dairy-free milk alternative
1 x 5ml spoon (1 teaspoon) vanilla extract
1 x 15ml spoon (1 tablespoon) cornflour
What to do:
- In a heatproof bowl beat the eggs, cornflour and vanilla extract with a little of the dairy-free milk to make a smooth paste.
- Warm the rest of the dairy-free milk in a saucepan, but do not let it boil.
- Pour the warm milk into the paste and mix well.
- Transfer the custard back into the saucepan and gently reheat until the mixture begins to thicken.