(Makes 8 small)
1 cup raw cashew soaked overnight (or in boiling water for 15 minutes)
½ cup water
2 cups almond milk
¾ cup brown sugar
¼ cup + 2tablespoons of plain gluten free flour
1 ½ tablespoons corn flour
½ teaspoon black salt
1 teaspoon vanilla essence
2-3 tablespoons granulated sugar
- Drain & rinse cashew & place in a high speed blender with water & puree until smooth & creamy
- In medium saucepan whisk together almond milk, brown sugar, flour, cornstarch, salt & vanilla essence.
- Over a low heat bring to a boil, stirring constantly until thickened
- Allow to boil for 1 minute & continue to stir – be careful not to burn
- Remove from heat & allow to cool for 15 minutes
- Add mixture to blender and combine with cashew mixture. Blend until completely smooth
- Pour evenly into ramekins. Cover with tin foil & refrigerate overnight
- Before serving sprinkle each custard with sugar evenly. Tap off excess
- Using a chefs torch (or under a grill) melt the sugar until brown & bubbling
- Serve immediately
Thanks for the recipe. When you say corn flour, do you mean the yellow gritty stuff or corn starch, the thickening agent (also known as maizena in Europe)?
Hi Nihal,
Cornstarch, corn flour or maize flour are all the same. A fine white powder that is used as a thickening agent. The yellow gritty stuff you are talking about is what corn bread is made out of so not the same thing.
Hope this helps?!
Cheers,
Nikki x