This smooth, comforting custard is a wonderful dairy-free dessert or warm snack packed with the benefits of turmeric and ginger. Adding a tiny pinch of black pepper is the secret to unlocking the full anti-inflammatory potential of the turmeric.
Ingredients
• 2 cups almond milk (or coconut milk)
• 2 tbsp cornstarch
• 1 tbsp raw honey (or maple syrup)
• ½ tsp turmeric powder
• ¼ tsp ginger powder
• 1 pinch black pepper (crucial for boosting turmeric absorption)
• ½ tsp vanilla extract
• Cinnamon or extra turmeric (for dusting on top)
Instructions
1. Whisk the Base
In a medium saucepan, combine the almond milk (or coconut milk) and cornstarch while the milk is still cold. Whisk thoroughly until the cornstarch is completely dissolved and no lumps remain.
2. Spice It Up
Stir in the turmeric powder, ginger powder, a pinch of black pepper, and vanilla extract. Whisk until the spices are evenly distributed and the liquid takes on a vibrant yellow color.
3. Thicken Over Heat
Place the saucepan over medium-low heat. Cook the mixture, stirring constantly with a whisk or a wooden spoon to prevent it from sticking to the bottom. After about 5 to 7 minutes, the mixture will begin to simmer and thicken into a smooth, creamy custard consistency.
4. Sweeten and Pour
Remove the saucepan from the heat. Let it cool slightly for a minute, then stir in the raw honey or maple syrup until fully incorporated. Pour the warm custard into a glass serving dish or individual ramekins, as shown in image_29.png.
5. Chill and Serve
Dust the top generously with ground cinnamon or a light sprinkle of turmeric. You can enjoy this comforting custard warm, or place it in the refrigerator for 1 to 2 hours to let it set completely into a firm, sliceable dessert texture, as pictured on the spoon in image_29.png.