Custard

2 large eggs
25g castor sugar
275ml dairy-free milk alternative
1 teaspoon vanilla extract
1 tablespoon cornflour


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.

Use hot or let it go cold for using in trifles or other desserts.