Description
Creamy rice milk custard with white chocolate, perfect chilled or layered in a dessert. A simple, elegant treat.
Ingredients
Units
- 3 oz (85 g) light brown sugar
- 2 oz (57 g) rice flour
- 1/4 cup (40 g) cornmeal
- 1 teaspoon vanilla powder
- 7 oz (200 g) rice milk
- a bar of white chocolate
Instructions
- Mix sugar, rice flour, cornmeal, and vanilla powder with 50 ml of rice milk.
- Add the mixture to the warmed milk and stir over heat until the cream thickens.
- Turn off the heat and melt the white chocolate bar.
- Let the cream cool to room temperature.
- Fill six dessert cups with the cream.
- Refrigerate the cups until ready to serve.
Notes
- For a smoother custard, strain the mixture through a fine-mesh sieve after cooking.
- If you don’t have rice milk, you can substitute almond milk or oat milk for a similar result.
- Store leftover custard in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 40
- Fiber: 2
- Protein: 2