VeganMofo Day 16: Rice Milk that I bought from Trader Joe’s is still sitting in my fridge waiting to be used. The consistency of the milk is very thin, almost water like and I can’t see myself using it in my morning coffee (I started to like my coffee with soy milk these days). So after using it in these cupcakes and smoothie, I wanted to try and see how it would work in a custard. 

Back home in India, my mom always made custard using the box mix, which is basically corn starch with added flavoring. I didn’t know that custards were traditionally made with eggs until I came to the US. For the vegan custard I used the ready to use custard powder.


Rice milk is 99% fat free and I was concerned if the custard would set or not. To make it work, I used more of the custard powder than what the instructions on the box said.

Fruit Salad with Vegan Custard
Fruit Salad with Vegan Custard
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Fruit Salad with Vegan Custard
Fruit Salad with Vegan Custard
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Ingredients
For the Custard:
  • 2 cups Rice Milk
  • ¼ cup Custard powder - (I used Mango flavored custard powder)
  • ½ cup Sugar (or Agave nectar)
For the Fruit Salad:
  • apples pears bananas grapes Fruit of your choice - I used , , ,
  • Almonds - toasted
Servings: serving
Instructions
  1. Combine ¼cup of milk with the custard powder in a small bow, mix well and set aside.
  2. Bring the remaining milk and sugar (agave nectar) to a boil in a saucepan. Remove the pan from heat and slowly add the custard mixture while whisking it in constantly.
  3. Place the saucepan back on heat and cook on medium flame, stirring constantly until the mixture starts to thicken. Continue cooking for 2 minutes.
  4. Remove from the heat and let cool slightly before refrigerating to cool completely.
  5. To serve, place fruit in a serving bowl and top with the custard and sprinkle the nuts. Enjoy immediately.
Recipe Notes

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