Good old fashioned, made from scratch custard gets a makeover in this fun and festive recipe! This creamy sublime Eggless Saffron Custard is a breeze to make. It's perfect for a quick weeknight dessert or for effortless entertaining!
Author: Natasha Minocha
1/2tspTurmeric powderOptional. Use it if you want a vibrant yellow colour.
3tbspSaffron flavoured protein powderOptional
Fruits of your choice to serve
Slivered almonds and whipped coconut cream for toppingYou can use any whipped cream of your choice or leave it out altogether.
In a medium-sized heavy-bottomed pan, whisk the coconut milk, cornstarch, turmeric ( if using ) and the protein powder well.
Add in the saffron strands. Bring the mixture to a gentle simmer over low heat, stirring continuously.
The sauce will gradually start to thicken. Once it is thick enough to coat the back of a spoon. Switch the heat off and stir in the sugar. Mix well to ensure it's dissolved completely.
Pour the custard ina bowl and cover its surface with a plastic wrap or a cotton kitchen napkin. This will ensure no skin forms on the surface of the custard as it cools.
Chill the custard in the refrigerator. Serve in little glass cups or bowls layered with fruits. Sprinkle some almonds and a spoon of whipped coconut cream on top. Enjoy!