2 cups (500 ml) plant-based milk
2 tablespoons cornstarch
3 tablespoons sugar
1 teaspoon vanilla extract
Mix cornstarch with –3 tablespoons of cold milk to make a smooth slurry.
Heat milk on medium heat until it starts to steam. Add vanilla and sugar and mix well.
Pour cornstarch slurry into warm milk and whisk continuously to avoid lumps. Cook on low heat until it thickens.
Remove custard from heat and let cool slightly. Pour into ramekins and refrigerate for 2-3 hours until set.