Egg free, gluten free and corn free – great with apple pie or crumble or just on it’s own
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Made with healthy arrowroot starch, instead of corn starch. Arrowroot starch has great nutritional value and is also good for the gut, it is also used in traditional indian medicine. Corn starch custard pudding is a staple in german cuisine, I’ve created an arrowroot version, but I made a thick custard sauce and not the typical german thick custard, which will hold it’s shape when cold. Arrowroot and corn starch, can’t be swapped one to one, to achieve the same thickness, a higher dosage of arrowroot is needed. More custard recipes coming soon!
Sometimes everyone just needs a dessert, even when you try to eat healthy and not a lot of sugar, there is always the option to add less sugar and make it less sweet, to get your taste buds away from sugar addiction. I stopped eating normal sweets even before going gluten and dairy free, I didn’t used to eat them often, so they started not tasting good anymore, I could only taste the way to strong sweetness and it just was not some yummy chocolate anymore. Almost everyone is just used to these massive amounts of sugar and children are just showered with sweets everywhere, so most peoples taste buds have a high sugar tolerance. Besides eating less amounts of sugar it’s also important which type of sugar you use. Never ever use refined white sugar, when I was growing up raw organic cane sugar was our white sugar, it is less refined and still holds a few more nutrients. But what’s even better than raw cane sugar is whole cane sugar, Mascobado (also called Muscovado) is my favorite, this dark brown sugar has the highest amount of nutrients and if I use sugar I usually use this one, but it has a stronger flavor, that’s why for this recipe I’ve opted for the lighter and milder raw cane sugar.
Vanilla Custard with Arrowroot.
Ingredients
- 500 ml (16.91 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
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