• In a small mixing bowl, whisk 1/2 cup of milk and cornstarch until a slurry forms. Set aside.
• In a small saucepan, add the remaining milk and sugar and warm over medium-high heat until it simmers and forms bubbles on the sides of the pan.
• Stir in the slurry and reduce to medium heat. Keep cooking and stirring slowly with a spoon until the mixture thickens - it takes a few minutes.
• Remove from the heat and stir in vanilla extract, turmeric for color if you like, and vegan butter for an ultra-creamy texture.
• Set it aside uncovered for 20 minutes to steam out. Then, place a piece of plastic wrap on top of the saucepan, making sure it touches the mixture to seal the custard. No need to press. Just bring the plastic wrap in contact to prevent custard skin from forming on top when refrigerated.
• Refrigerate for at least 1 hour or overnight.
• The custard thickens in the fridge. You may like it thick as is or stir in an extra 1/4 cup of cold milk to thin it out.

Serving - Single Serve

• Serve as single-serve desserts with layers of my whipped coconut cream recipe on top or on top of vegan chocolate cake or vanilla wacky cake.