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Custard Pudding



Mix 1/4 cup soymilk with the arrowroot powder. Set aside. Put remaining milk in a saucepan. Bring it to boil over medium low heat, stirring frequently. Remove from heat. Stir in arrowroot mixture, extract and sugar.

Pour into greased custard cups. Put cups into a deep baking pan. Pour hot water halfway up the sides of the cups. Bake at 325 for 30 minutes, or until set. Sprinkle with cinnamon and/or nutmeg.

Possible Additions:

1/2 cup cooked rice (or other plain grain).

1/4 cup almonds, raisins etc

2 T cocoa powder (or to taste)