As mentioned in my Strawberry Crumble post, I have always enjoyed making (and eating) custard. Apparently so much that I would eat bowl after bowl until I felt sick as a child. So it’s not surprising the I have brought this with me into my adult life. Luckily enough I now know when to stop…most of the time.
1 cup rice milk (or almond milk – I will discuss the difference in this post)
1/8 to 1/4 cup of sugar (adjust the to your sweetness to your liking)
1/2 to 1 TBSP potato starch*
1/2 to 1 TBSP tapioca starch*
1 vanilla pod, beans scraped out
*Vary the amount of potato and tapioca starch you use depending on how thick you like your custard. I like mine quite thick so I use 1 TBSP of each.
1. In a small saucepan over medium heat, toast the potato and tapioca starch for 1 minute. These will remove any floury taste from the custard.
2. Pour the milk of your choice into your blender or a container for a stick blender.
3. Add the flours to the milk and blend until well incorporated.
4. Return the milk and flour mixture to the saucepan and bring to the boil. Whisking constantly.
5. Add the sugar, and reduce the heat, whisking until the mixture thickens into a consistancy of your liking. Be sure not to keep the mixture over high heat for too long.
6. Stir in the vanilla beans and serve or refrigerate and serve cold.
On the left is rice milk custard and on your right is quinoa almond milk custard.
I generally make this custard with whatever milk I have in the fridge. Usually rice or almond milk. Here you can see photos of both the rice milk custard and the almond milk custard. Actually, for this custard I had some left over quinoa almond milk and used that. The quinoa almond milk is a very creamy milk and in this case made for a very creamy, decadent custard. Conversly, the rice milk tends to make a lighter custard. Both are still very delicious.