1 cup good quality soy milk or other non-dairy milk
3 tablespoons cornflour
4 tablespoons icing sugar
1/2 teaspoon tumeric
1 vanilla bean
1 can 400ml coconut cream
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Put all ingredients in to a medium sized pot (Split the vanilla bean in half and scrape out the seeds from each half with a teaspoon. Put the seeds and the pod in to the pot) and whisk so the corn flour dissolves.
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Cook over medium heat constantly stirring with a whisk until the mix starts to thicken. This should take about 7-10 minutes. Turn off the heat and let sit until you’re ready to serve. The custard will thicken more as it cools. Can be served cold or reheated in the pot over low heat and stirring with a whisk to avoid any lumps.