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Breakfasts, Christmas, Dairy Free, Desserts, Easter, Egg Free, Naturally Sweetened, Nuts
Cashew-Honey-Vanilla Bean Custard
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. See the notes below the recipe for an egg-free variation as well.
If you’re looking for a chocolate cake recipe to serve with this custard, try one of these:
- Grain-Free, Egg-Free Chocolate Banana Cake
- Chocolate Banana Cake (gluten free)
- Mr. I’s Far-Too-Easy Chocolate Cake
- Flourless Chocolate Espresso Cake
- Chocolate Easter Egg Cake (grain free)
Note: You can find vanilla powder for this recipe in my online store!
Cashew-Honey-Vanilla Bean Custard
Ingredients
- 100g raw cashews
- 600g water
- 1 large tsp of vanilla bean paste or 1/4 tsp vanilla powder
- 2 eggs
- 50g raw honey (or 70g pure maple syrup), or to taste
- 30g cornflour (or arrowroot)
Instructions
- Mill cashews in a blender until fine, or in the Thermomix 10 sec/speed 9.
- Add water and blend for 1 minute on high speed, or 1 min/speed 9 in Thermomix.
- In Thermomix: Add vanilla bean paste or powder, eggs, honey or maple syrup and cornflour or arrowroot, and cook 6 mins/90C/speed 4.
- On Stovetop: Whisk all ingredients together in a heavy-based saucepan and bring to a simmer over medium heat. Continue to whisk for a few minutes until custard thickens and is smooth.
Notes
Vegan, Egg-Free Variation: Use 150g cashews, omit the eggs, double the cornflour and swap the honey for pure maple syrup.
I love vanilla!
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?
The Real Person!
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]
Yum yum yum! This custard was so good, thank you.
Hello
Just wondering if this would freeze ok? My little mashies just arrived and my girls would love this in them.
The Real Person!
yes it will be fine 🙂 You can squeeze it around to remix it if separates.
Hi at what point do you add the cornflour? I can’t see it in the recipe. Do you mix with water first? Thanks.
Jo, cornflour in the ingredients but not in the method, assume it’s just included in step 3?
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?
hi Jo
WHen do you add the gelatin? I can’t see it in the recipe….
Thanks
Sue
The Real Person!
Hi Sue, You don’t need gelatin for this recipe but if you do avoid starches and would like to use gelatin instead, just add it in step 2:-).
Is this a GAPS recipe? If not how could it be made for GAPS?
The Real Person!
No, this recipe isn’t GAPS, you would just need to swap the cornflour for gelatin, it will look a bit curdled as it cools but just blend again before serving and it will be fine! ????
Quick question, when you mention eggs – do you mean egg yolk or the whites or the entire egg.
Just want to make sure.
Thank you.
The Real Person!
Hey Catalina! Yes just whole eggs, I will always say yolks or whites if it’s not whole eggs. 🙂