Vanilla Custard Dessert with Rice Milk and White Chocolate

Rice milk and white chocolate replace eggs of a traditional custard and give delightful flavor. Serve cold, in a cake, or between layers of crisp pastry.
Author: Veronica Lavenia
Recipe Type: Dessert
Cuisine: Italian
Serves: 6
  • 100 g (3½ oz-½ cup) light brown sugar
  • 50 g (1¾ oz) rice flour
  • 40 g (¼ cup) cornmeal (cornstarch)
  • 1 teaspoon of vanilla powder “Bourbon”
  • 200 g (7 oz) rice milk
  • a bar of white chocolate
  1. Mix sugar, rice flour, cornmeal and vanilla powder with 50 ml of rice milk.
  2. Add the mixture to the rest of the milk (you already have warmed) and stir over the fire until the cream is thick.
  3. Turn off the heat and melt the bar of white chocolate.
  4. Let cool the cream to room temperature and then fill six dessert cups.
  5. Keeps the cups in the refrigerator until ready to serve.



Get yours at your nearest Mopani Pharmacy Today!


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