Silky Chocolate Custard Pudding
Ingredients
- 1/2 cup Almond Milk
- 2 tbsp Cornflour
- 1 1/2 tbsp Chocolate Protein Powder
- 1 cup Evaporated Coconut Milk
- 3 tbsp Maple Syrup
- 1 tsp Vanilla
- Pinch of Salt
Preparation
In a saucepan off the heat, whisk almond milk and cornflour together until combined.
Add the remaining ingredients and stir until smooth. Bring the mixture to medium-high heat until it starts to boil, then reduce to low heat while stirring constantly.
Once the mixture reaches a thicker custard consistency (approximately 5 minutes), remove from heat and pour into ramekins.
Place the ramekins in the fridge for a few hours, ideally overnight, to set.
