Vanilla Custard with Arrowroot
Egg free, gluten free and corn free - great with apple pie or crumble or just on it's own
Ingredients
- 500 ml (17.6 floz) milk of choice_
- 30 g (1.06 oz) arrowroot starch_
- 20 g (0.71 oz) raw cane sugar_
- a pinch salt_
- a pinch vanilla bean powder_ or some vanilla extract
- a pinch saffron_ optional
Instructions
- Put all the ingredients into a saucepan.
- Mix with a whisk until the mixture is smooth.
- Put on the stove and bring to boil, stir constanstly, while it starts to thicken.
- Remove from the stove once mixture starts bubbling.
- Serve hot or cold.
Notes
Adjust sugar quantity to your preference, if you use unsweetened almond milk, you might need a little more. I use alpro barista gluten free oat milk for this recipe, which has about 4 g sugar per 100ml. In my opinion this recipe is still quite sweet, even though I've already reduced the sugar, so it will work fine for normal taste buds, I don't eat a lot of sugar in general. For low sugar the amount could further be reduced, but just a little bit, you don't want to make it too unsweet, in the end it's still a dessert and should taste like it.
Nutrition Facts
Vanilla Custard with Arrowroot
Amount per Serving
Calories
111
% Daily Value*
Fat
1
g
2
%
Sodium
70
mg
3
%
Potassium
65
mg
2
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
260
IU
5
%
Calcium
185
mg
19
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!