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.