Winter-warming almond milk custard with rhubarb
A touch of pure maple syrup enhances this custard without being overly sweet , but the most joyous inclusion is the creamy Mandolé Orchard almond milk , which gives this custard a luxuriously silky texture .
Serves 6
Ingredients
1 bunch rhubarb , leaves discarded , stems washed and chopped juice from 1 orange 2 teaspoons vanilla bean extract 2 tablespoons organic maple syrup ALMOND MILK CUSTARD 500ml
Mandolé Orchard almond milk 1 teaspoon vanilla extract pinch of nutmeg 1 tablespoon pure maple syrup or honey 2 organic eggs , lightly beaten ( see notes ) 1 tablespoon cornflour or rice flour
Method
1 . Preheat your oven to 180 ° C fan-forced . 2 . Combine rhubarb , vanilla , orange juice and maple syrup into a baking dish . 3 . Cook for 20 minutes until soft , then remove from the oven . 4 . Meanwhile , combine almond milk for the custard in a saucepan with vanilla , nutmeg and maple syrup over a gentle heat until almost boiling , then remove from the heat . 5 . Beat the eggs and cornflour in a mixing bowl until creamy . 6 . Pour in the hot milk mixture and whisk in well , then transfer the mixture back into a saucepan over gentle heat . 7 . Stir with a wooden spoon until it thickens and coats the back of the spoon , then remove from the heat . 8 . Serve rhubarb topped with the delicious custard and enjoy !
Notes and inspiration : for a vegan custard , omit eggs and replace them with 1 more tablespoon of cornflour or rice flour . Add a pinch of turmeric for a hint of colour .
Photography by Paul Cutter . Recipes from the Healthy Chef App . Visit the Apple Store to download and start a free 7-day trial .
Teresa Cutter Founder of The Healthy Chef , Teresa is an award-winning and classically-trained chef , author , nutritionist and fitness trainer . You can find more recipes , tips and products on her NEW Healthy Chef App ,
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