Eggless custard alternative made from scratch.
In a small bowl, mix the cornflour with 4 tablespoons of the soy milk. Once smooth, add it to the rest of the soy milk and mix well.
Add the milk mixture to a small saucepan along with the rest of the ingredients. Turn the heat up high and stir continuously until it becomes thick.
Add the turmeric if using and stir it in. I'd recommend adding it a little at a time until you get a subtle colour as too much may affect the flavour.
Remove from the heat for a few minutes before serving, or leave it to cool if desired.