Ya'll who complaining of lumps obviously don't have pegs for your aprons in the kitchen. No offense, but it really is something so logical for a seasoned cook or baker. Cornstarch lumps in any hot liquid. I altered the recipe, but stuck really close to it. I used the same measurements, but as a lactose intolerant, logically, I used Almond Breeze Original Milk instead of the milk. For starters, WHISK WHISK WHISK in your pot the milk and cornstarch first until you get a frothy appearance with lots of bubbles. Then add all but the vanilla and whisk all over until it is more bubbly frothy like the first time. Then turn the burner on Medium (4-5) and KEEP WHISKING. Add vanilla. KEEP WHISKING. I whisked until it set (thickened). Poured in a bowl, stuck it in the fridge and forgot about it til it was time to serve. I found a only one thing... the sugar was overpowering the vanilla flavor. How to solve it? Again, Aprons Up! Add 1/2 to 1 tsp vanilla. Problem solved. I loved the texture, consistency, flavor. I put this in the recipe box and it will be made again.
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Ya'll who complaining of lumps obviously don't have pegs for your aprons in the kitchen. No...