In a small bowl, whisk together the non-GMO cornflour and organic raw cane sugar until well combined. Ensure there are no lumps.

In another bowl, place the ethically sourced egg yolk (or half of an organic free-range egg). Whisk it slightly to break it up.

In a saucepan, pour the organic oat milk alternative and place it over medium heat. Warm the oat milk until it’s hot but not boiling.

Once the oat milk is hot, slowly pour a small amount of the hot milk into the bowl with the egg yolk while whisking continuously. This process, called tempering, prevents the egg from curdling by gradually raising its temperature.

Next, gradually whisk the cornflour and sugar mixture into the tempered egg yolk mixture. Continue whisking until the ingredients are fully combined and smooth.

Pour the combined mixture back into the saucepan with the remaining hot oat milk. Place the saucepan over medium-low heat and whisk continuously until the mixture thickens and coats the back of a spoon. This process usually takes about 5-7 minutes.

Once the custard has thickened, remove the saucepan from the heat. Stir in the pure Madagascar vanilla extract, mixing it well into the custard.

If you prefer a smoother custard, you can strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg yolk.

Transfer the oat milk custard into a bowl or individual serving dishes. Cover the custard with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate the custard until it’s thoroughly chilled and set.

Once chilled, serve the oat milk custard as a delightful dessert or snack, savoring its creamy texture and vanilla flavor!