Okay vegans let’s break the internet with this recipe. Smooth, sweet and creamy custard flavoured with caramelised cookie spread.
My 1 minute YouTube recipe video: Watch Here —> Vegan Biscoff Custard
Read my written recipe: below
BISCOFF CUSTARD (vegan)
Ingredients:
1/3 cup heaped (45g) cornflour/cornstarch,
1 tsp (3g) cocoa powder,
4 cups (1L) soy milk (or any plant milk),
1/4 cup packed (50g) brown sugar,
1/2 tsp (2.5g) salt,
1/2 cup (125g) Speculoos/Biscoff cookie spread.
Method:
1. With the heat off, add the cornflour and cocoa powder to a saucepan. Whisk to combine.
2. Whisk in 1 cup of plant milk until smooth, pour in remaining plant milk and whisk to combine.
3. Turn the heat on to medium-low.
4. Add in the brown sugar, salt and cookie spread, whisk until dissolved and smooth.
5. Turn the heat up to medium, whisk constantly until the mixture begins to thicken (1-2 minutes) and then turn the heat off. (Should be thick enough to cover the back of a spoon).
6. Pour into serving glasses, serve hot or cover and refrigerate, and then serve cold.
by YouCanChangeVegan
2 Comments
Okay vegans let’s break the internet with this recipe. Smooth, sweet and creamy custard flavoured with caramelised cookie spread.
My 1 minute YouTube recipe video: [Watch Here —> Vegan Biscoff Custard](https://youtu.be/b9R_2882KgE)
Read my written recipe: below
BISCOFF CUSTARD (vegan)
Ingredients:
1/3 cup heaped (45g) cornflour/cornstarch,
1 tsp (3g) cocoa powder,
4 cups (1L) soy milk (or any plant milk),
1/4 cup packed (50g) brown sugar,
1/2 tsp (2.5g) salt,
1/2 cup (125g) Speculoos/Biscoff cookie spread.
Method:
1. With the heat off, add the cornflour and cocoa powder to a saucepan. Whisk to combine.
2. Whisk in 1 cup of plant milk until smooth, pour in remaining plant milk and whisk to combine.
3. Turn the heat on to medium-low.
4. Add in the brown sugar, salt and cookie spread, whisk until dissolved and smooth.
5. Turn the heat up to medium, whisk constantly until the mixture begins to thicken (1-2 minutes) and then turn the heat off. (Should be thick enough to cover the back of a spoon).
6. Pour into serving glasses, serve hot or cover and refrigerate, and then serve cold.
A lot of effort and ingredients for something that ends up tasting the same as the spread… looks like a nice texture, but I’ll just take the cookie or the spread and a spoon.