Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, a spice that does more to transport us across the globe than any other we know.



Ingredient Checklist


Instructions Checklist
  • In a blender, process cashews, 2 cups milk, salt, and syrup for 1 minute. Transfer mixture to a saucepan, add cardamom, and bring to a boil, whisking. Reduce heat and simmer, covered, 15 minutes.

  • In a bowl, whisk remaining tablespoon milk and the arrowroot until smooth. Add to saucepan and thicken mixture over medium heat, whisking, 30 seconds. Remove from heat and stir in vanilla.

  • Strain custard into a bowl and let cool slightly, then transfer to refrigerator. Serve chilled.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this with coconut milk instead of rice milk -- fabulous!!