Marzipan custard (dairy free, vegan)
When you're obsessed with marzipan, you think of any and every which way to crowbar it into your recipes 😀The orange-spiced crumble topped tipsy mincemeat tarts we sell in the bakery throughout December are dairy free and suitable for vegans and so it made sense to serve them with a dairy-free, egg-free custard when I snuck some home for tea one evening. And as it's Christmas…what better than to add a bit of marzipan to said custard?This custard is easy to make with shop-bought marzipan and your favourite plant milk (this recipe uses soya milk). It takes just minutes to make so make sure you have your favourite pudding lined up to drench in marzipan custard!
- 60 grams marzipan, grated
- 200 ml soya milk
- 2 dsp cornflour
- 2 dsp soya milk
- 1/4 tsp almond extract
- In a small bowl or mug, mix the cornflour and 2 dsp of milk together to form a paste. Set aside.
- Put the 200ml of milk, grated marzipan and almond extract in a pan and gently heat through until the marzipan has dissolved.
- Pour some of the warm milk into the bowl with the paste in and stir thoroughly. Transfer this back to the pan.
- Gently heat the custard, stirring constantly until it thickens and is piping hot. If it is thicker than you would like, just add a little more plant milk to loosen to your preferred consistency.
- Drown your favourite pudding in marzipan custard and enjoy!xx Millie, Marcus, Milo, Maddy and Me xx
There is no sugar added to this recipe because the marzipan contains enough sugar to sweeten the custard on its own. If you prefer a sweeter custard, simply add it to the pan with the milk and marzipan in step two.