The custard with rice milk is a basic pastry recipe made without lactose and gluten. For this custard, I used rice flour and rice milk: if like me you use rice milk daily, you’ll know there are many types, and it took me a while to find the right one that suits my taste. For this reason, I recommend trying it before making the custard, as it can alter the taste of the latter. With the custard with rice milk, you can fill any desserts you want, and rest assured it will please everyone, even those who are not lactose intolerant!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Slow Fire, Stove
Ingredients
- 1 1/4 cups rice milk
- 2 egg yolks
- 2 tbsp sugar
- 1/3 cup rice flour
- 1 tsp vanilla extract (or peel of half a lemon)
Tools
- Whisk
- Saucepan
Preparation
To make the custard with rice milk, pour the milk into a saucepan with the vanilla extract or the peel of half a lemon; heat on low flame.
In a bowl, beat the egg yolks with the sugar and incorporate the flour, mix well to avoid lumps.
Pour some of the warm milk into the bowl with the egg mixture and stir. Add the remaining milk (removing the lemon peel, if used) and mix quickly, pour everything into the pot, put it back on the fire and let it thicken while continuing to stir.
When the custard is thick, pour it into a bowl and cover with plastic wrap in contact with the surface and let it cool.
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