Vanilla agave custard is derived from the agave plant, found mostly in Mexico but also in parts of the United States, Central America, and South America. It has a relatively low glycemic level and a subtle sweetness; it is the ideal vegan replacement for honey.

Ingredients 

CUSTARD

1/3 cup cornstarch

2 cups vanilla soymilk

1 whole vanilla bean

(4 to 5 inches long)

½ cup agave syrup

GARNISH (optional) cup mixed berries

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. Slice the vanilla bean in half lengthwise using a sharp knife. Scrape the beans directly into the saucepan using the tip of a small spoon.

Add the agave syrup and continue to cook on medium heat, whisking almost constantly, until the mixture thickens but does not boil, about 7 minutes.

Pour evenly into four 6-ounce ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving.

Garnish with the berries just before serving, if desired. Store leftover custard tightly covered in the refrigerator.

Vanilla-Agave Creme Brulee: Sprinkle ½ cup of granulated sugar equally over the filled ramekins. Use a torch to melt the sugar and form a crispy topping.

Tips 

• Make sure you splurge for a real vanilla bean for this recipe; extract simply will not do if you want fabulous results.

• Don’t throw away the precious vanilla bean pods after you scoop out the tasty insides. Enliven sugar by sticking the opened pods into your sugar jar. Use the flavored sugar in recipes, sprinkle it over grapefruit, or stir it into hot beverages.

• Look for agave syrup at natural food stores and well-stocked supermarkets, or purchase it from online retailers.