Vanilla Custard Dessert with Rice Milk and White Chocolate

Rice milk and white chocolate replace eggs in a traditional custard and provide a delightful flavor. Serve cold or as a cake filling or between layers of crisp pastry.
By Veronica Lavenia

Eggs free Vanilla custard with melted chocolate-phptp by G. GIUSTOLISI

Compared to the traditional custard, this egg and dairy free version, is lighter but retains a delightful taste.

For a dessert with a unique flavor, vanilla and white chocolate must be of excellent quality. Perfect served cold in a glass, it is also ideal for filling cakes and Millefeuille.

Millefeuille with custard-photo by. g. giustolisi

Vanilla Custard Dessert with Rice Milk and White Chocolate
 
Rice milk and white chocolate replace eggs of a traditional custard and give delightful flavor. Serve cold, in a cake, or between layers of crisp pastry.
Author:
Recipe Type: Dessert
Cuisine: Italian
Serves: 6
Ingredients
  • 100 g (3½ oz-½ cup) light brown sugar
  • 50 g (1¾ oz) rice flour
  • 40 g (¼ cup) cornmeal (cornstarch)
  • 1 teaspoon of vanilla powder “Bourbon”
  • 200 g (7 oz) rice milk
  • a bar of white chocolate
Instructions
  1. Mix sugar, rice flour, cornmeal and vanilla powder with 50 ml of rice milk.
  2. Add the mixture to the rest of the milk (you already have warmed) and stir over the fire until the cream is thick.
  3. Turn off the heat and melt the bar of white chocolate.
  4. Let cool the cream to room temperature and then fill six dessert cups.
  5. Keeps the cups in the refrigerator until ready to serve.

 

Veronica Lavenia

Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in ‘Vegetarian Living’, ‘Veggie Magazine’, ‘Lifestyle food’, ‘Australian Good Food & Travel Guide’, ‘Chickpea’ and ‘Free from Heaven’, among others. She is the author of “Panini: the simple tastes of Italian style bread”; ‘The Rustic Italian bakery”, “The Vegetarian Italian Kitchen” and “A Modern Italian table”, published by New Holland Publishers Australia.

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2 Comments
  1. Sounds very interesting – but could you be a little more specific than “a bar of white chocolate”? White chocolate comes – like people – in many shapes and sizes… :-)

  2. Hi Lise,
    thank you for your comment. In Italy, usually, the traditional chocolate tablets are sold in packs of 100 g (3½ oz-½ cup) and I was referring to this. (Of course, as you have rightly pointed out, in the market there are various shapes and sizes).
    Many thanks!
    Veronica

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