gluten-free dairy-free


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:

  1. In a heatproof bowl beat the eggs, cornflour and vanilla extract with a little of the dairy-free milk to make a smooth paste.
  2. Warm the rest of the dairy-free milk in a saucepan, but do not let it boil. 
  3. Pour the warm milk into the paste and mix well.
  4. Transfer the custard back into the saucepan and gently reheat until the mixture begins to thicken.