Custard Pots

Following Alpro's decision to change their manufacturing plant and so necessetate a nut warning on their labels, there has been outcry in the allergy community on Twitter. Not a problem for those of us who couldn't have soya anyway, but thought it would be nice to share some of the basic recipes I give out in an initial appointment.

Chocolate Custard

These are best put into individual pots and will keep in the fridge for a couple of days. Custard never freezes well… For less organised days, mine get a fruit pouch or pot, with a bottle of fortified oat milk as a drink!

 Makes 4 150mls pots

Custard Pots (120mg Calcium per pot)

3tbsp (level) Custard Powder (if you want it yellow) or Corn Flour and 1/2-1 tsp Vanilla Paste or extract

400mls Oat milk* (fortified with calcium)

200mls Oat cream**

Sugar optional and to taste

Fruit Custard Pots (105mg Calcium per pot)

3 tbsp Corn Flour (or custard powder if you don't mind them yellow)

350mls Oat milk* (fortified with calcium)

150mls Oat Cream**

100mls fruit puree

Chocolate Custard Pots (120mg Calcium per pot)

3tbsp Corn Flour

400mls Chocolate Oat milk*

200mls Oat cream**

(for an adult only pudding, I sometimes make a smaller quantity of this, but thicker, and melt in extra chocolate and some kind of alcohol… )

Put cornflour in a bowl.

Mix to a paste with a little of the oat milk.

Add the rest of the oat milk and stir well.

Microwave for 2 minutes (or heat in a pan stirring constantly).

Stir well.

Microwave for 2-3 minutes, stirring after every minute, until boiled and thick (or continue to stir in a pan until at this stage).

Beat in the oat cream, fruit puree, (and sugar, if using) etc.

Leave to cool slightly, mixing well every 5 minutes (stops a skin forming).

Pour into pots and chill.

*or other milk substitute fortified with calcium, but rice milk needs more corn flour to thicken.
** or rice cream (or almond cream - if nuts not an issue…)