*Dairy Free Cream:
I used Oatly Cream, but if you need it to be Gluten Free too, you could try Isola Bio Rice Cream or EcoMil Cuisine Almond Cream
1tbsp Custard Powder, plus
1 tbsp Corn Flour (or you could just use 2 tbsp custard powder, but it will be much yellower)
1 tbsp Sugar
350mls Milk Substitute (I used Oatly, you may need a little more corn flour if you are using rice or nut milk)
150mls Dairy Free Cream
Mix custard powder, corn flour and sugar with a little milk substitute to form a paste.
Slowly add the rest of the milk substitute and mix well.
Microwave for 2 minutes (or heat slowly in a pan, stiring all the time to stop it sticking or going lumpy).
Microwave for a further minute, or until boiled and thick.
Slowly beat in the dairy free cream.
Beat again after about 5 minutes.
Cover with cling film and refrigerate until needed (press the cling film onto the surface of the custard to stop a skin forming).
Beat again before using.
1 tsp Water
1/2 tsp Vanilla Paste
1 tsp sugar