Name: Vanilla Ricemilk Custard
Prep time: 5 min
Cook time: 10 min
Ingredients: 500ml (2 cups) Vitasoy Ricemilk Original; 2 teaspoons vanilla bean paste (or pure extract); 2 tablespoons maple syrup; 2 whole eggs; 2 tablespoons cornflour (or tapioca flour)

Credit

Christie Connelly

Credit

Christie Connelly

500ml (2 cups) Vitasoy Ricemilk Original
2 teaspoons vanilla bean paste (or pure extract)
2 tablespoons maple syrup
2 whole eggs
2 tablespoons cornflour (or tapioca flour)

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Pour the ricemilk, vanilla and maple syrup into a medium saucepan and stir over medium until just under boiling point, about 3 minutes. Take off the heat
Whisk the eggs and cornflour in a large mixing bowl until well combined. Slowly pour the hot ricemilk into the egg mixture, whisking all the time until combined
Pour back into the saucepan and stir constantly over medium heat until thickened enough to coat the back of a spoon. This should take about 5 minutes
If there are any lumps, strain through a fine mesh, otherwise serve warm or chill in the fridge and serve cold. It will thicken further while chilling, so keep that in mind in step 3. The custard can be made in advance and then gently reheated in a bowl over simmering water

Tips & Hints:

Use any sweetener of your choice-agave, sugar, honey and stevia all work well. Use an amount to suit your taste.

Pour the ricemilk, vanilla and maple syrup into a medium saucepan and stir over medium until just under boiling point, about 3 minutes. Take off the heat
Whisk the eggs and cornflour in a large mixing bowl until well combined. Slowly pour the hot ricemilk into the egg mixture, whisking all the time until combined
Pour back into the saucepan and stir constantly over medium heat until thickened enough to coat the back of a spoon. This should take about 5 minutes
If there are any lumps, strain through a fine mesh, otherwise serve warm or chill in the fridge and serve cold. It will thicken further while chilling, so keep that in mind in step 3. The custard can be made in advance and then gently reheated in a bowl over simmering water

Tips & Hints:

Use any sweetener of your choice-agave, sugar, honey and stevia all work well. Use an amount to suit your taste.

Pour the ricemilk, vanilla and maple syrup into a medium saucepan and stir over medium until just under boiling point, about 3 minutes. Take off the heat
Whisk the eggs and cornflour in a large mixing bowl until well combined. Slowly pour the hot ricemilk into the egg mixture, whisking all the time until combined
Pour back into the saucepan and stir constantly over medium heat until thickened enough to coat the back of a spoon. This should take about 5 minutes
If there are any lumps, strain through a fine mesh, otherwise serve warm or chill in the fridge and serve cold. It will thicken further while chilling, so keep that in mind in step 3. The custard can be made in advance and then gently reheated in a bowl over simmering water

Tips & Hints:

Use any sweetener of your choice-agave, sugar, honey and stevia all work well. Use an amount to suit your taste.

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Emily

13 Nov 2017, 8:49 am

Delicious and easy - I tried this recipe for my son as he is allergic to dairy and soy. Not only is the recipie easy and quick to make but it's absolutely delicious. So much so that it has become a whole family favourite.

+ 38 star only ratings in addition to the reviews above

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