Vanilla-Agave Custard

From Sweet Utopia by Sharon Valencik
15 minutes prep time + chill time | Serves 4

1/3 c cornstarch
2 c vanilla soymilk, divided
1 whole vanilla bean (4 to 5 inches long)
1/2 c agave syrup
2/3 c mixed berries

1. Place cornstarch in medium saucepan. Whisk in 1/4 cup of soymilk and cook over medium heat, whisking constantly, for 2 to 4 minutes, until smooth and thickened. Take care that there are no lumps. Do not let mixture come to boil.
2. Whisk in remaining soymilk. Slice vanilla bean in half lengthwise using sharp knife. Scrape beans directly into saucepan using tip of small spoon. Add agave syrup and continue to cook on medium heat, whisking almost constantly, until mixture thickens but does not boil, about 7 minutes.
3. Pour evenly into 4 6-ounce ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving. Garnish with berries just before serving, if desired. Store leftover custard tightly covered in refrigerator.

Per serving: 141 Calories, 4 g Protein, 27 g Carbohydrates, 2 g Total fat, 71 mg Sodium, Vitamin B12, Vitamin E, Calcium, Copper, Phosphorus