Gluten and Dairy Free Vanilla Custard

• 1 ½ cup soy or rice milk
• ¾  tsp. gluten free flour
• 3 egg yolks
• 1 tsp. coconut sugar(or any sweetener of your choice)
• ½ tsp. vanilla extract
• Cocoa powder(optional for garnish)

• Beat the egg yolks until smooth with a whisk or hand mixer and keep it aside.
• Heat the soy milk in a pan at low heat
• Add coconut sugar and let it dissolve in the milk.
• When the milk is warm enough (it should not be left to boil), slowly add ½ cup of warm milk to the beaten eggs with gluten free flour and vanilla extract.
• Beat the mix well with a whisk or hand mixer
• Add the mix to the remaining milk in the pan, allow it to mix well and heat up. Keep on stirring continuously so that it does not stick to the bottom of the pan.
• Turn off the heat after a minute or two(remember, do not allow it to boil else it will curdle).
• Serve warm or chilled
• Garnish with cocoa powder

Tastes    delicious    served    with    Plum    Pudding