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Yellow is my favorite color and today, I have a tip on how to make vegan custard – which is yellow! In a saucepan, combine 520 milliliters (2¼ cups) of unsweetened soy milk, 50 grams (¼ cup) of granulated sugar, and 45 grams (⅓ cup) of cornstarch and whisk everything together to remove any lumps. Then cut a vanilla pod down the middle and scrape out the seeds and toss the seeds and pod into the saucepan set on medium heat. Allow the mixture to come to a simmer and cook for five minutes while whisking. Switch between using a whisk and rubber spatula to ensure the custard doesn’t stick to the pan. At this point, remove the pan from the heat, carefully take out the vanilla pod, and mix in 1.5 grams (¼ teaspoon) of sea salt. You can serve this custard hot straight away by pouring it over desserts, otherwise pour into a bowl and cover it with clingfilm to keep a skin from forming. Once cooled, it can be stored in an airtight container in the fridge for up to 5-7 days. If you want to serve it warm after refrigeration, slightly heat it on the stove while stirring constantly.Free International Vegan Recipes? Log on 2 SupremeMasterTV.com/veganrecipes
