Vegan Custard Toast
This vegan custard toast, a take on the viral tik tok custard toast, is made up of a bright and zingy vegan lemon custard and fresh raspberries which become jammy when baked. It’s a creamy and indulgent breakfast capable of brightening up a rainy winter morning.
150ml plant based milk
1 tbsp + 1 tsp (20g) maple syrup
½ lemon, zested and juiced
2 slices of bread
Preheat the oven to 180˚C fan/200˚C conventional.
In a small saucepan, combine the plant based milk, maple syrup and cornstarch and whisk to combine. Bring the mixture to a boil and simmer it for 2-3 minutes, stirring often, until it thickens.
Stir in the lemon zest and a pinch of salt and set the custard aside.
Next, add the raspberries to a bowl and toss them together with the juice of ½ lemon.
Use a spoon to press the middle of the bread, up until the crusts, to form a dent where the custard will sit.
Place the two slices of bread onto a baking dish, then carefully divide the custard amongst both slices of bread. Top the custard with the raspberries.
Bake the slices of bread for 10-12 minutes, until the custard looks set.
Serve the custard toast topped with a drizzle of maple syrup.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.