Biancomangiare

Pour 900g of Almond milk into a heavy-bottomed saucepan. Add the Granulated sugar, Lemon zest, and Vanilla extract to the saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.

In a separate small bowl, whisk the Cornstarch with the remaining 100g of Almond milk until a smooth slurry forms, ensuring there are no lumps.

Once the Almond milk in the saucepan is warm, gradually pour in the Cornstarch slurry while continuously whisking to prevent lumps. Continue to cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. This usually takes about 5-7 minutes. It should coat the back of a spoon.