- 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
- Combine the cornstarch and water to form a paste.
- Mix together the cocoa powder and sugar.
- 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).
- Stir the cocoa powder and sugar gradually into the soy milk. I find a balloon whisk works well for this.
- Add the vanilla extract, to taste. I like to use a full teaspoon.
- Add the cornstarch paste.
- Whisk the milk until boiling point. It’s important that you stir constantly, as you don’t want any lumps to form.
- When the milk boils, remove from heat.
- 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.