Creamy chocolate custard

Ingredients

• 1.5 cups soy milk
• 3 tablespoons cornstarch
• 2 tablespoons water
• 1/4 cup cocoa powder
• 1/4 cup sugar
• 1/2 – 1 teaspoon pure vanilla extract

Instructions

1. Combine the cornstarch and water to form a paste.
2. Mix together the cocoa powder and sugar.
3. Pour the soy milk into a pan over medium heat. Although you can use other plant-based milks, soy milk works best for custards, as it thickens well (almond milk for example, does not), and does not impart a strong flavour (unlike oat milk or cashew milk, for example).
4. Stir the cocoa powder and sugar gradually into the soy milk. I find a balloon whisk works well for this.
5. Add the vanilla extract, to taste. I like to use a full teaspoon.
6. Add the cornstarch paste.
7. Whisk the milk until boiling point. It’s important that you stir constantly, as you don’t want any lumps to form.
8. When the milk boils, remove from heat.
9. Pour into individual containers of your choosing. The custard will continue to thicken.

My preference is to eat the custard when it’s still warm and a crust has formed, but it’s equally good cold. It will be thicker when cold.