Eggless coffee custard thickened with cornstarch

Mix the corn flour into the cold milk until smooth with no lumps; set aside.

Bring the full fat milk to a boil on high heat in a heavy-bottomed pan.

Lower the heat to medium, stir in the instant coffee powder, then the sugar until dissolved; taste and adjust.

Remix the cornstarch slurry and, on medium to low, pour it in a thin stream while stirring constantly so it does not turn lumpy.

Raise the heat and stir until it returns to a boil; add a tiny pinch of salt.

For a runny custard take it off as soon as it boils; for thicker, cook on until a line drawn through it holds, then pour straight into serving bowls.

Serve topped with cocoa powder or powdered sugar, or plain.

To unmold, refrigerate in the bowl at least three to four hours, invert on a plate and shake it out.