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Vanilla maple custards with berries and cacao nibs

These vanilla maple custards can be enjoyed by everyone, as they use almond milk and cornflour to make a vegan and gluten-free custard. Top with fresh berries and cacao nibs for a low-calorie yet tasty treat.

Serves 6

Prep Time 10 min

Cooking Time 10 min + chilling


  • 600ml unsweetened almond milk
  • 1¼tsp agar agar powder or 4tsp agar agar flakes
  • 1½tsp vanilla bean paste
  • 4tbsp maple syrup
  • 2tbsp cornflour
  • 250g fresh berries
  • 1tbsp cacao nibs


  1. Put all but 3tbsp of the almond milk in a pan. Whisk in the agar agar powder or flakes, vanilla bean paste and 3tbsp of the maple syrup. Bring to a simmer over a medium-heat, stirring often to prevent the agar agar sinking. Simmer for 5 min until it has dissolved.
  2. Meanwhile, in a small bowl whisk the remaining almond milk with the cornflour to make a runny paste. Whisk the cornflour paste into the mixture in the pan and cook for a further 1 min until slightly thickened. Remove from the heat and pour into 6 small ramekins or bowls. Set aside for 20 min to cool before putting in the fridge for 1–2 hr or overnight.
  3. To serve, divide the berries among the custard bowls. Drizzle over the remaining maple syrup and scatter over the cacao nibs.

Nutrition per serving

Read more on how we calculate nutrition.
110 1.2g 2.7g 1g 3.1g 14.3g 0.1g 150mg 19g 0.8mg

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