The almond milk custard is a cream with a delicate flavor and a very velvety texture. Perfect for filling cakes, tarts, cream puffs, cookies. This custard is a great alternative for those who cannot consume dairy or soy as an alternative to milk. I always used soy beverage, but almond milk makes the custard much better. Almond milk has a much more delicate taste compared to soy, for example, in béchamel it’s perfect, as well as in the batter for crepes. Also try the almond ricotta and the homemade almond milk.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup gluten-free almond milk (no added sugars)
- 4 egg yolks
- 1/4 cup sugar
- 3 tbsps gluten-free cornstarch
- 1 vanilla bean
Tools
- 2 Bowls
- 1 Pot
- 1 Whisk
- 1 Spatula
- 1 Knife
Steps
Split the vanilla bean and scrape the seeds.
Heat the almond milk with the empty vanilla pod.
In a bowl, whisk the egg yolks, sugar, vanilla seeds, and finally the cornstarch.
When it reaches a boil, add the egg mixture to the almond milk.
Cook for about 1 minute, stirring with a whisk.
Remove from heat and pour into a cold bowl. Cover with plastic wrap touching the surface and cool in an ice bath. Refrigerate until ready to use.
ATTENTION: consult the Associazione Italiana Celiachia handbook and read the ingredients carefully to ensure they contain no gluten contamination.
Tips
The almond milk custard keeps for 3 days in the refrigerator in a sealed container.
FAQ
The recipe has little sugar, I prefer it sweeter, can I add more?
Yes, you can add up to 1/3 cup of sugar.
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