Dairy Free Custard Cups

For the vegan meringues, preheat your oven to 90°C.

Separate the chickpeas from their liquid by draining through a sieve. Once separated, drain the liquid again through the sieve to remove any smaller debris.

Whisk the aquafaba with an electric beater on high for about 5 minutes to create a fluffy, thick white foam.

Continue whisking while slowly adding 2 tablespoons of sugar at a time, until all the sugar has been incorporated. Then whisk for a further two minutes. Using a timer is a good idea.

Line a baking tray with baking paper and spoon heaped tablespoons of thick foam onto the tray in tablespoon-sized pieces. Bake for about an hour, depending on the size and dryness desired, but don't be tempted to open the oven.

Once ready, remove from the oven and let the meringues cool completely.

For the dairy-free lemon curd. In a small pot, whisk together the sugar and cornstarch. Mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Place over medium heat, whisking frequently, until the curd thickens. Add vegan butter and continue whisking, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.

Remove from heat, pour into a heatproof container, and refrigerate until completely cool. It will keep for up to 1 week.

To assemble, place your desired cups on the counter and layer all the components in any order you like! We layered in this order: meringues, berries, lemon curd, passionfruit, orange, custard, more meringue, berries, orange, passionfruit, and topped with edible flowers. It's so easy and tastes incredible.