Ever since I switched to a vegetarian / healthy lifestyle, all of my (previously frequent) sweet cravings, save for gelato in the summer, completely disappeared. I have never been a sugar addict, but I would definitely feel like I needed a sugar fix sometimes.
Recently, me and Enrico started this ritual of having breakfast every now and then at this amazing place called La Cucina Naturale, which makes the most amazing vegan pastries and brioches I’ve ever tried. I had completely banished the classic Italian-style breakfast of croissant and cappuccino from my lifestyle, as it really made me feel terrible. But their pastries just leave you feeling satisfied yet light, and so does the amazing almond cappuccino they serve. One of the things that really struck me the most is how good their sweet vanilla rice custard cream was: rich and tasty, yet it did not feel greasy or heavy at all. And, incredibly, it was vegan! I HAD to try and make it at home.
Well, theirs is still the best I think, but this one came so incredibly close.
I will need this recipe for Lab Noon’s birthday party, which I will post in just a couple days, so I decided to make a separate mini-post about it, as it could come in handy many other times.
I am super happy to share this recipe. I hope you try it and let me know if you do!
My version uses lemon and vanilla, but you could make it just vanilla by just adding more of it, or you could make a chocolate version by adding a tbsp of cocoa and an ounce of melted dark chocolate. Still vegan, still gluten-free, still delish.
NOTE: I use dark brown muscovado sugar, but in this case it will turn out brown-ish. To make it whiter, use light brown sugar. I made two batches with two different sugars then mixed them up for the photos.
Do you have a foolproof recipe for vegan custard?
- 2 cups Rice milk
- 1 heaping tbsp potato or corn starch
- 3 heaping tbsps rice flour
- 3 tbsp brown whole sugar
- 1 vanilla bean, seeds scraped
- The peel of 1 large lemon, plus its juice (do not add the juice if you want less lemon flavor)
- 1 tbsp melted coconut oil, or ¼ cup coconut milk
- Put the rice flour and starch in a pot, and slowly whisk in the milk to combine. Whisk until smooth. Add the sugar, scraped vanilla seeds plus the bean, the lemon peel and juice, and coconut oil or milk. Turn on the burner to medium-low, and cook the custard, whisking slowly. As the custard thickens, whisk a but more vigorously. Once it will have thickened to about the consistency of pancake batter, turn off the fire and let cool.
- This custard is best when used straight away, as it might loosen up if it sits in the fridge. If that happens, just re-heat it with another teaspoon of rice flour until thickened again.
- This custard is perfect for garnishing tarts and cakes, or eaten as is as dessert!