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 milk of choice
- 30 g arrowroot starch
- 20 g 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.