My mum is an amazing cook.
Mum is a master at making gluten-free food taste delicious, and seems to always have a new recipe up her sleeve. She’s been making gluten-free custard from scratch for years, and sent me her recipe which I’ve adapted to also make it dairy and refined sugar free.
2.5 cups Rice milk (or other dairy free/lactose free milk depending on your needs and tastes)
3 Tablespoons Arrowroot
A few drops of Vanilla essence
3 Tablespoons Maple syrup
3 Tablespoons Rice bran oil (or other oil with not much taste)
Use a double boiler or if you don’t have one (I don’t) put a steel bowl inside a pot of boiling water. If you don’t use a double boiler or the steel bowl trick the custard will stick and burn like crazy!
In the steel bowl/double boiler (turn the heat on to medium) mix the rice bran oil and arrowroot. Whisk until smooth. Add two cups of the rice milk and whisk.
In a separate boil whisk together the maple syrup, eggs and vanilla essence with half a cup of the rice milk.
Pour the above mix into the steel bowl/double boiler and whisk until thick.
Serve with fruit or other yummy dessert.