Soy Milk Custard Over Peach Compote
Servings: 4
Ingredients
Peach compote
- 4 peaches cut into wedges
- 200 g sugar (7 oz)
Custard
- 500 ml soymilk (unsweetened) (16.9 oz)
- 100 g sugar (3.5 oz)
- 35 g cornstarch (2.3 Tablespoons)
- 1 tsp vanilla
Instructions
For the compote:
- Cook peaches and sugar on low heat, stir occasionally until soft - about 10 minutes.
For the custard:
- Add 2/3 of the milk, all the sugar and vanilla to a small pot. Bring to a boil over medium heat (until it boils about 10 minutes) and immediately lower the heat to simmer.
- Combine the remaining soy milk and cornstarch and mix until smooth. Then add the mixture to the simmering pot. (Note: it's important to mix the milk and cornstarch together before adding to the mixture. Don't add the ingredients separately).
- Stir frequently until the mixture boils and becomes thick.
- Place the peach compote on the bottom of a cosmopolitan glass and pour the custard on top. Top with seasonal berries.
Bon appetit!