CARDAMOM CUSTARD

Cardamom Custard image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

1/2 cup raw cashews
2 cups, plus 1 Tbsp plain rice milk
Pinch coarse salt
1 tablespoon maple syrup
5 cardamom pods, crushed
1 1/2 teaspoon arrowroot or cornstarch
1 teaspoon pure vanilla extract

Steps:

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.

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