Our Egg-Free Chocolate Custard uses cornflour instead of egg. You can enjoy it chilled as a stand-alone dish or as a side for your next dessert.
Time: 10 minutes, plus an hour to chill
- 1/2 cup sugar
- 4 tablespoons cornflour
- 4 tablespoons vanilla
- 3 cups milk
- 4 tablespoons cocoa
In a small saucepan over low heat, add the sugar, cornflour and cocoa. Whisk in the milk and vanilla, and turn up the heat to medium, stirring constantly. Continue to whisk until the pudding thickens, about three minutes. Remove from the heat and scrape the custard into a bowl. Chill in the refrigerator for at least one hour or until cold before serving.