Sweet Cinnamon Cream

2 comments

Last night I dined again in a veg restaurant where I went for my birthday in August. I’ve been explained a recipe for the custard that had been used for the fruit tart (good as ever!)
They gave me the ingredients but not the quantities, but I’ve tried it anyway and the result was not bad at all…

Ingredients:
100 gr of cous cous
300 gr of almond milk
boiling water (if necessary)
almond flour
rice malt (I put 3 tablespoons)
cane sugar
cinnamon
chopped almonds

Method:
I cooked couscous in almond milk (I had the one sweetened with agave syrup) for about 10-15 minutes on low heat, until it becomes creamy. Should it thicken too much, add a little boiling water (I left the kettle ready for it, just near the hobs)
Let it cool and pour the mixture in a blender, along with a few teaspoons of almond flour and a tablespoon of rice malt (I put about 3, large, but taste it and decide depending on how sweet you want it).
Purée it very well, and when you see a cream similar to custard, pour the mixture into cups (the quantity that came out would seem to serve 6).
I sprinkled some cane sugar mixed with cinnamon on the surface. I put the cups in the fridge and it was ready in two hours. I also psinkled a little cinnamon, and, should you wish, some flaked almonds (which I had run out of).
Have a good dessert!

Chef: Ariella from VeganBlog

  1. ascanio 24 October 2010 at 20:03

    Must be really good. Seems similar to “crema catalana” (but maybe catalans wouldn’t agree that much with me…)


  2. EleonoraNW3 24 October 2010 at 20:09

    mmmhh…I don’t know, as far as I know crema catalana is made of eggs an most of all is served just hot, with a kind of caramelized surface, sometimes they serve it still with flames to make it more scenographic … and beside that I don’t think that crema catalana contains cinnamon 🙂



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