Add a pinch of turmeric and no more, or your custard will become bright yellow. I used oat milk, but almond or soy are also great. The less-watery milks make for a creamier texture. A sneaky extra dash of maple is allowed if you have a sweet tooth.
Ingredients
| 2 Tbsp | cornflour |
| ¼ cup | water |
| Pinch of | turmeric |
| 400ml | non-dairy milk |
| 1 Tbsp | maple syrup |
| 1 tsp | vanilla extract |
| 8 | medium sized apricots, halved |
| 1 Tbsp | coconut oil |
| ½ cup | chopped almonds |
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Directions
- To make the custard, combine the cornflour and water with a pinch of turmeric. Heat the milk in a medium sized pot until just boiling. Stir through the cornflour mixture until the custard is smooth and has thickened. Add the maple and vanilla to taste.
- Preheat a grill pan to a medium heat. Brush the apricots with warmed coconut oil and cook for5minutes, then turn and cook for a further 2.
- Serve the apricots warm with custard and chopped nuts.
