Vegan Custard with Fruit Sauce
5 cups soy milk
1/3 cup agar flakes
¼ cup arrowroot
½ cup maple syrup
1 tsp almond extract
1 tbsp vanilla
1 cup toasted, chopped almonds
1 ½ c fruit conserve or jam
water as needed to thin jam
In a heavy bottomed pot combine 4 cups of the soymilk with the agar flakes and simmer on low, a few minutes, until the agar dissolves.
In a container combine the arrowroot, maple syrup, extracts and the remaining soymilk.
Add this to the agar mixture and bring to a boil, stir continuously while the mixture thickens, about 3 or 4 minutes.
Pour into pan or individual bowl and allow to cool.
Before serving, invert onto a small plate and drizzle with the jam, then sprinkle with the almonds. Serve.