Recipe By: Jonathan Evatt
This is an easy vegan custard recipe that is sure to delight even hardcore milk lovers. It’s also free of refined corn starch which these days is likely to be genetically modified and thus best avoided. In this vegan custard recipe you can choose your preferred natural sweetener. A touch of freshly ground cardamom seed gives it a nice twist that is sure to please. Millet is healthy grain, is gluten-free, and is considered to be one of the few grains that has an alkaline-forming reaction in the body.
- 1 cup Millet
- 5 cups Water, for cooking millet
- Natural Sweetener
- Vanilla essence
- Cardamom powder
- Salt, A pinch
- Coconut cream, Optional
- Water, Enough to give desired consistency to end product
1. Boil Millet
Boil millet using a 5 to 1 ratio of water to millet (5 cups water to 1 cup of millet) if you are boiling without the lid on, or 4 to 1 if the lid is used. Millet should end up being very soft. Boil with lid on, or use more water otherwise. The exact amount of water is not really an issue, just so long as the millet gets soft and does not boil dry. You will be adding more water once blending the millet.
Once millet is soft, let it cool enough to blend it.
Pour into blender and blend until smooth.
3. Add flavour
Add enough sweetener (honey, maple syrup, or unrefined sugar) to give desired taste.
Add enough natural vanilla extract for desired taste.
Add a little freshly ground cardamom powder, and a pinch of sea salt.
4. Add more liquid
Add coconut cream (optional) to give it a creamy taste (this makes it rather delicious).
Finally, add enough water so the final custard is the desired consistency.
If you plan to pour it over desert, then slightly less thick is best. If you plan to let it set in bowls, then go for a thicker consistency.