This custard is for the filling layer of a cake. It can be enjoyed on its own if you choose. A little whipped cream doesn’t hurt either. This custard is most definitely an excellent addition to those morning oats (cold or hot) or to a pie or pastry. Oat milk is the milk I have and the reason for my using it.
- 2 Cups of oat milk If it’s cold, let it sit to room temperature before using. The less fillers the milk had the better. If you can, making your own is an w celebrate option. I will provide a recipe for that soon.
- 1/2 Cup maple syrup
- 3-5 Tablespoons of vanilla or the seeds from 2 to 3 vanilla beans. If you want less, I recommend 3T. I love vanilla so more is better here. I used vanilla extract for this one.
- 5 Teaspoons of cornstarch (arrowroot or tapioca work too) whisk it completely otherwise lumps will form.
- 1/4 Tbsp Turmeric
- Dash of almond extract (optional)
In a sauce pan over medium-high heat whisk two cups of oat milk, maple syrup, and cornstarch together. Bring to a simmer and continue whisking for a good 5 to 10 minutes until the custard has thickened. Whisk in the vanilla extract or seeds and almond extract (if you want the additional almond) and allow mixture to cool. Add and whisk the turmeric during the cooking process.
Until Next Time…