Dairy-free Custard Sauce (made with almond milk)

Step 1

Pour the milk into a saucepan. Slit the vanilla pod in half length ways. Scrape out the seeds with the tip of the knife and add to the milk, along with the pod. Heat slowly over a gentle heat to just below boiling point, until you see small bubbles barely breaking the surface. Expect this to take at least 10 minutes, and stir frequently with a whisk or wooden spoon. if using commercial nut milk: turn off the heat.if using homemade nut milk: reduce the heat. Simmer gently for 10 minutes, then turn off the heat. By this point, the milk should be noticeably thicker, with a viscosity that is closer to cream. Fish out and discard the vanilla pod.

Step 2

if using commercial nut milk: turn off the heat.

Step 3

if using homemade nut milk: reduce the heat. Simmer gently for 10 minutes, then turn off the heat. By this point, the milk should be noticeably thicker, with a viscosity that is closer to cream.

Step 4

Whisk the eggs yolks and honey until fully blended. Gradually pour the hot milk over the eggs in a thin stream, whisking constantly to prevent the hot milk from curdling the eggs. Keep whisking until fully blended.

Step 5

Pour the custard mix back into the pan. Heat slowly over a gentle heat, stirring constantly, until the custard thickens – about 10-15 minutes. Test for doneness by lifting the stirring spoon free from the sauce – it should cling to the back of the spoon, rather than running off. Once cooked, take off the heat but carry on stirring for another minute, as the eggs will continue to cook from the residual heat.

Step 6

Pour into a jug and serve immediately, or keep hot until needed by standing the jug in a pan of hot water and covering snugly with tin foil. Pressing plastic film over the surface will prevent a skin from forming. To save for later, pour into a container, cover the surface with plastic wrap, and transfer to the refrigerator once cool. Custard can be kept for up to 3 days before it starts to break down. Reheat using a bain marie (place the custard in a heatproof bowl, and set over a pan of simmering water. To prevent curdling, make sure the base is not touching the water by using a bowl that has a wider diameter than the pan, or sitting the bowl on top of a steaming basket).