what you need:
500ml (2 cups) almond milk (any milk will work)
100 gr (1/2 cup granulated sugar) or any sugar substitute
50 gr (4 tablespoons) cornstarch
1 lemon (optional)
cinnamon powder for decoration (optional)
what to do:
In a pan whisk the cornstarch with a small amount of milk, so it blends without lumping.
When you are sure there are no lumps, slowly whisk the rest of the milk.
Add some lemon rind removed from the lemon with a vegetable peeler so they are easy to remove from the mik later.
Turn the heat on to medium low and stir constantly, so the cornstarch does not get stuck at the bottom of the pan and the mix does not form lumps. The mix will start to thicken before it boils.
Once it boils reduce the heat and continue stirring for 1 more minute.
Turn off the heat and remove the lemon rind.
Put the mix in a single mold or in smaller ones.
Wet the mold(s) before pouring the mix.
Place in the refrigerator for al least 4 hours before serving.
Unmold and sprinkle cinnamon or other toppings before serving.
Notes:
You can modify this recipe to your taste.
Add any flavor you like directly to the milk such as vanilla, cinnamon sticks, lemon.
Top with chopped nuts such as pistachios, os with almond sleeves.
Other options of toppings are fresh fruit, dried fruits, and shaved or melted chocolate.
- The one in the photo was made with powdered cinnamon and vanilla added to the milk, hence the darker color. I topped with cinnamon, honey and chopped cashews.,
