Cappuccino custard has a multidimensional taste that appeals to adults. The starch, in combination with a high-quality soymilk, gives this custard a silky texture. It’s an easy dessert to put together for last-minute dinner guests.

Ingredients

¼ cup plus 1 teaspoon

cornstarch

2 cups vanilla soymilk

½ cup turbinado sugar

1 tablespoon instant coffee

granules

1 teaspoon almond or vanilla

extract

Method 

Place the cornstarch in a medium saucepan. 

Whisk in ¼ cup of the soymilk and cook on medium heat, whisking constantly, for 2 to 4 minutes, until smooth and thickened. Take care that there are no lumps. Do not let the mixture come to a boil.

Whisk in the remaining soymilk and all the other ingredients and continue to cook on medium heat, whisking almost constantly, until the mixture thickens but does not boil, about 10 minutes.

Pour evenly into four 6-ounce ramekins.

Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving. Store leftover custard tightly covered in the refrigerator.