Because of the white sugar and cream, traditional vanilla custard can leave your tummy tied up in knots. This version supplies the exact satisfaction custard should induce but without painful digestive complaints.
Makes: 250mL
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Servings
Prep time
Cook time
Recipe
Ingredients
- 250mL almond milk
- 2 tsp powdered gelatine
- ¼ tsp vanilla powder
- ½ tsp powdered stevia
Method
- Put half the almond milk and the gelatine in small saucepan over low heat.
- Whisk briskly until gelatine is dissolved.
- Remove from heat and add remaining almond milk along with vanilla and stevia, and whisk to combine.
- Pour into 1 or 2 glasses or jelly moulds and refrigerate until set.
- Can be stored in airtight container in fridge for 1–2 weeks.
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