Egg-free chocolate custards with honey strawberries

Dont let allergies get in the way of deliciousness - try these fabulous egg-free chocolate custards.

Place cornflour, sugar and cocoa powder in a saucepan. Add 1/3 cup milk. Stir to form a smooth paste. Gradually add remaining milk, stirring to combine.
Cook over medium heat, stirring constantly, for 6 minutes or until thick. Bring to a simmer. Cook, stirring constantly, for 2 minutes or until thick and bubbling. Remove from heat. Divide between four 1/2 cup-capacity dishes. Cover surface with plastic wrap. Set aside for 5 minutes to cool slightly. Refrigerate for 3 to 4 hours or until chilled.
Place strawberries in a bowl. Add honey. Toss to coat. Serve custards with strawberry mixture.

Source

1/4 cup cornflour

1/4 cup firmly packed brown sugar

1 1/2 tbsp cocoa powder, sifted

600ml reduced-fat milk

250g strawberries, hulled, chopped

1 tbsp honey

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