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  • Serves 10
  • 40 minutes
  • Difficulty Easy
  • 5 Ingredients

69 Comment

This is a mildly sweet custard that makes a great lunch box treat.


Ingredients (serves 10)

  • 2 Tablespoons Corn Flour
  • 2 Tablespoons Maple Syrup
  • 2 Cups Soy Milk
  • 1 Teaspoon Vanilla Essence
  • 1 Tablespoon Dark Chocolate Chips

Method

  1. Mix the corn flour and half the soy milk in a deep bottomed pan with a wire whisk.
  2. Gradually add in the maple syrup and remaining soy milk and combine with the whisk while heating. Bring to a boil. Stir constantly to prevent sticking.
  3. Take off the heat and wait for 30 minutes and then stir in the chocolate chips, saving a few to decorate top.
  4. Spoon into leak proof boxes and sprinkle the leftover chocolate chips.

  • I wonder how well these would last out of the fridge. I may have to try 🙂

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  • This wouldn’t be vegan as the dark choc chips have milk in them. You can but vegan chocolate though.

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  • I love how creative this is and not overly sweet, will be a joy to try out!

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  • I’m going to give this a go. It’s a great vegan option but I’m not sure it will taste like custard

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  • A much healthier version that the ones being sold at our canteen!

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  • It sounds good enough I wonder if it would be a winner for us thanks for sharing

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  • Not sure about this one. Don’t think it is for us. Thanks for sharing though.

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  • Delicious little tubs of custard.

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  • sounds great, and super easy!

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  • This looks like something great for treat time, love the choc chip bit.

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  • Sounds nice but can you taste the corn starch?

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  • Yum, what a great treat. Thanks for sharing

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  • Sounds interesting not sure I’d like it

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  • I like that it doesn’t have a ton of sugar in it either. Thanks for posting.

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  • Wow what a really unique and clever recipe.
    Thank you for sharing!

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  • Great to have a vegan recipe, especially since so many have allergies. Thanks for posting.

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  • this is quite clever.

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  • Good alternative for those who can’t have dairy

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  • mildly sweet it is

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  • custard chip

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