Cashew-Honey-Vanilla Bean Custard

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Cashew-honey-vanilla bean custard with a flourless carob-almond cake

This is my favourite kind of custard. It’s so smooth and creamy… not to mention quick! Delicious with cake or fruit, or just on it’s own. I just made a batch up for the kids for tomorrow, and while it cools I’m going to very quickly post the recipe, as promised on Facebook… Here it is!

P.S. This is not a very sweet custard, as we’re cutting back on sugars as much as possible. So if you want a sweeter custard, just add more honey.

Cashew-Honey-Vanilla Bean Custard
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Ingredients
  1. 100g raw cashews
  2. 600g water
  3. 1 large teaspoon of vanilla bean paste
  4. 2 eggs
  5. 50g raw honey (or 70g pure maple syrup)
  6. 30g cornflour (or arrowroot)
Instructions
  1. Grind cashews on speed 9 for 10 seconds.
  2. Add water and whiz up for 1 minute, speed 9.
  3. Add vanilla bean paste, eggs, honey, maple syrup and cook on 90 degrees for 6 minutes on speed 4
Quirky Cooking https://www.quirkycooking.com.au/
For a vegan, egg free version – use 150g cashew, omit the eggs, double the cornflour and swap the honey for pure maple syrup. Easy.

And if you’re looking for the cake recipe, it’s basically this one from Teresa Cutter’s website: Flourless Chocolate Cupcakes. Except I grind up my own blanched almonds for the flour, use carob powder instead of cocoa, and cook it in a square dish. We love it.

Goodnight, off to bed now…

 I love vanilla bean paste!
 

9 Comments

  1. Lauren says:

    Hi,
    I’d loved to make your Cashew-Honey-Vanilla Bean Custard! I don’t have a Thermomixer…do you think it would work to put all the ingredients into a blender and then transfer the mixture to the stove and heat through until it becomes thick and creamy?
    Thank you! Wonderful recipes!
    P.S. I’d love to try some of your other recipes too. Is it going to be challenging to create many of your recipes when I don’t have a Thermomixer? Or do you often put a cooking alternative?

    • QuirkyJo says:

      Yes blend up the ingredients first then stir over low heat, or even better, in a double boiler. If you’d like some tips for diverting my recipes to non-thermomix, just email me and I’ll send you a page with tips. [email protected]

  2. Naomi says:

    Yum yum yum! This custard was so good, thank you.

  3. Emma says:

    Hello
    Just wondering if this would freeze ok? My little mashies just arrived and my girls would love this in them.

  4. Kate says:

    Hi at what point do you add the cornflour? I can’t see it in the recipe. Do you mix with water first? Thanks.

  5. Jo says:

    Jo, cornflour in the ingredients but not in the method, assume it’s just included in step 3?

  6. JANET HEUNIS says:

    I’m wondering if this custard will ‘set’ in my trifle? Or do I need to add some gelatin? Any help is much appreciated… also just double checking that I don’t need to soak the cashews?

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