Vanilla and blueberry custard
1½ tbs, gluten-free variety
2 cup(s), (500ml)
vanilla bean paste
½ tsp, ground
- Whisk cornflour and milk in a medium saucepan until smooth. Add maple syrup, cinnamon, vanilla and cardamom.
- Cook, whisking constantly, over medium-low heat for 5–10 minutes or until mixture boils and slightly thickens. Set aside for 3 minutes to cool slightly.
- Discard cinnamon stick. Add blueberries and stir to combine. Serve dusted with ground cinnamon.