Natilla is a Cuban dessert and like other custards it's usually made with egg yolks. Here's a vegan version that substitutes the milk and the egg using some fresh almond milk and some vegan egg. Vegan egg can be used as a substitute for any egg dish in a meal or in baking.
Natilla (Custard) [Vegan]
- 2 cups almond milk
- 2 lemon rinds
- 1 cinnamon stick
- 1/4 cup vegan egg
- 1 tablespoon arrowroot powder
- 1/2 cup cane sugar
- 2 teaspoon vanilla extract
- Ground cinnamon for sprinkling
- In a small pot, add 3/4 cup of the almond milk, the lemon rinds and the cinnamon stick and heat over medium heat until it is about to boil. Remove the pot from the stove and set aside for 5 minutes.
- In a bowl, combine the vegan egg with 1 cup of almond milk and whisk until well combined.
- Add the sugar and vanilla extract and stir to mix.
- In a separate smaller bowl, mix the arrowroot powder and the remaining 1/4 cup of almond milk until the powder is dissolved.
- Heat the stove to medium high heat and remove the cinnamon stick and lemon rinds from the pot with the milk. Place the pot back on the heat.
- Slowly pour the vegan egg mixture into the pot while constantly stirring the contents of the pot.
- Add the arrowroot powder mixture and continue to stir.
- Continue to cook the custard while stirring the mixture until it thickens. It is important that you constantly stir the custard to get a smooth texture, if not it will become lumpy.
- Once it thickens remove it from the heat and pour the custard into ramekins.
- Cover each ramekin with plastic and store in the refrigerator for at least 3 hours before serving.
- Sprinkle some ground cinnamon over the custard and serve.