You know that classic restaurant custard pudding, with a biscuit of sponge cake soaked and covered in cinnamon powder? If you’re one of those who hasn’t had milk or eggs for a while, and you miss that classic custard, you need to take half an hour out of your day to make this recipe.
(For 4 portions)
– 600 ml of plant based milk (we used rice)
– 2 soft lemon muffins
– 25 gr of sugar
– 40 gr of corn starch
– lemon peel ¼ of a full lemon
– a pinch of turmeric powder
– 1/2 tsp cinnamon in powder
– a cinnamon stick
1. To prepare the custard…
Put the milk in the pan (keeping some aside in a glass) to heat with the sugar, lemon peel and cinnamon stick.
Whilst this is heating, mix the cornstarch with the remaining milk. Make sure all the starch is well dissolved.
When the milk in the pan is boiling, slowly pour in the milk-starch mixture whilst whisking briskly.
This step is important because if you don’t whisk well the starch mixture will solidify when poured into the boiling milk, creating lumps.
Next, add the cinnamon powder and turmeric, and stir for 2 more minutes.
Take off the heat, remove the lemon peel and cinnamon stick and set aside.
2. Cut the muffins into 2 pieces, horizontally
3. Assemble the pudding
Put a layer of muffin in each of the bowls and top with custard to taste.
If the craving is very big, you can make yourself a giant bowl of custard with loads of muffin, like we have!
4. Let it cool
Leave the finished dish in the fridge for 3 to 4 to cool and gain consistency.
When chilled, sprinkle a little cinnamon on top, and enjoy!