Grilled apricots with custard

Photo by Babiche Martens.

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

Directions

1. 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.
2. 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.
3. Serve the apricots warm with custard and chopped nuts.