Almond Milk Custard

This custard is a very good substitute of the usual custard for tarts, cakes, tiramisu, desserts and more sweet treats. Since I never find almond milk I decided to prepare it myself with a very easy process and without the specific appliance; in the same way, we can preepare pistachio milk, coconut milk, pine nuts milk, and with the same recipe all the relevant custard. Interesting, isn’t it?

Ingredients:
for the almond milk
750 ml of water
150 gr of blanched almonds
for the custard:
almond milk
200 gr of rice malt
50 gr of fructose
70 gr of flour (sifted)
1 vanilla pod
grated rind of ½ organic lemon

Method:
For the almond milk:
I coarsely chopped the almonds and then I reduced them to a sort of flour, with the help of a coffee grinder. I started putting half the water in a blender and half the almonds, I processed it for a few seconds, then I added water and almonds, and processed again …and so on for both the ingredients. The milk is now ready and we can proceed with the custard.
For the custard:
I poured about 600ml of this milk in a small saucepan, together with malt, fructose, 1 vanilla pod; I brought everything to a boil, then turned the fire off and removed the vanilla pod (you can wash and dry it for reuse). In another pan, I dry mixed the flour with the remaining milk, I mixed well to remove any lumps, added the grated zest of the lemon and then I poured the mixture in the first saucepan. I switched the fire on again and I let it simmer on a moderate heat, stirring constantly for 5/10 minutes. Remove from the heat and let it cool.

Chef: Stella10 from VeganBlog

1. EleonoraNW3 13 October 2010 at 14:22

   

   Interesting! If you have a pretty good food processor, I don’t think you need to grind the nuts (whichever they are) eith a grinder – I just let them soak in some water (for a hour, say) and then I pour the water and the nuts (almonds in this case) i the blender. It generally comes out really well, my boyfriend also likes to strain it, but I don’t think it’s necessary to be honest.

   
   
2. Cassandra78 13 October 2010 at 14:26

   

   this is cool! I cant’ wait to try, let’s say, pinenuts milk 🙂 must be delicious

   
   
3. ascanio 13 October 2010 at 19:57

   

   Yes, I agree with EleonoraNW3, I do almond milk just putting almonds and water together in the food processor and then blend them – comes out really well, I don’t even soak the almonds. I am intrigued too about the pistachio milk, would it come out greenn-ish 🙂 ?

   
   
4. EleonoraNW3 14 October 2010 at 09:58

   

   That’s interesting Ascanio, maybe from now on I won’t soak the nuts

   
   
5. ronald 31 March 2011 at 02:15

   

   You should soak the almonds, then peel off the skins. Yuo might have to quickly blanch them to do so… Then put in the blender. I like to add cardamom, honey and a dash of sea salt. I also like to add a banana and a little cinnamon sometimes. Soaking makes the nutrients more absorbable by the body and does something with enzyme inhibitors or something – that would take further research.

   
   
6. EleonoraNW3 31 March 2011 at 06:53

   

   Hi Ronald, thanks for your comment! It’s very interesting, but may I pls remind you that this is a vegan food blog and honey is not allowed :-). Otherwise your versione sounds great!