Ingredients
1 sheet of sweet short crust pastry
2 cups Vitasoy Soy Milky Lite
6 tablespoons corn flour
6 tablespoons caster sugar
2 teaspoons vanilla extract
2 tablespoons vegan margarine
nutmeg, to sprinkle
Method
- Preheat oven to 180 degrees celsius.
- Spray a 20cm quiche tin with oil and press the shortcrust pastry evenly to the corners and up to the rim.
- Prick the base a few times to help prevent it from rising. Bake for 10 to 15 minutes until lightly browned and crispy.
- In the meantime, make the custard.
- Mix the corn flour with the Vitasoy Soy Milky Lite first until the lumps have dissolved. Add this, the caster sugar, vanilla and margarine to a pot on medium heat and whisk until combined. Bring to the boil and then take off the heat and allow to cool. Set aside.
- Once the pastry has cooked, allow to cool and fill with the custard.
- Sprinkle with nutmeg.
- Refrigerate until set.
- Slice and enjoy!
