Vegan Custard with Forest Fruits


  • 33,80 oz plant milk (almond, soy or coconut)
  • 3 tablespoons of flour
  • 1.5 tablespoons of starch
  • 1 glass of sugar
For the sauce:
  • 0,44 lbs of red fruit variety

First, mix sugar, starch and flour in the pot.
Slowly pour in the vegetable milk and cook over low heat, stirring.
When it boils and thickens, pour it into the cups we will serve it in. Leave it uncovered at room temperature until it cools.
When it cools down, put it in the refrigerator. Rinse the forest fruit we will use and cook it on the stove without sugar.
When it reaches the consistency of sauce, pour it over the cups.

ENJOY YOUR MEAL

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