Cardamom Custard
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Whole Living, July/August July/August 2012
- Yield Makes 2 cups
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Ingredients
- 1/2 cup raw cashews
- 2 cups, plus 1 Tbsp plain rice milk
- Pinch coarse salt
- 1 Tbsp maple syrup
- 5 cardamom pods, crushed
- 1 1/2 tsp arrowroot or cornstarch
- 1 tsp pure vanilla extract
Directions
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In a blender, process cashews, 2 cups milk, salt, and syrup for 1 minute. Transfer mixture to a saucepan, add cardamom, and bring to a boil, whisking. Reduce heat and simmer, covered, 15 minutes.
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In a bowl, whisk remaining Tbsp milk and the arrowroot until smooth. Add to saucepan and thicken mixture over medium heat, whisking, 30 seconds. Remove from heat and stir in van illa.
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Strain custard into a bowl and let cool slightly, then transfer to refrigerator. Serve chilled.
I made this with coconut milk instead of rice milk -- fabulous!!