Rosemary Custard

Egg-Free Custard Dessert

This recipe is created as a spin on two different desserts I had in restaurants – fused together and then altered to suit my low-allergen requirements.

I first had a creme brulée that was infused with fresh rosemary and it made me think that all creme brulée should be rosemary flavored! Then I had a creme brulée at one of my favorite restaurants that sat on top of black forbidden rice sitting in a pool of sweet cream. This dessert was also a knock out of the park and so I went on to make this variation. This custard is designed to be a healthier version with cashew milk, no eggs and sweetened with natural maple syrup sugar. The only thing that makes this not vegan is the gelatin. Since I didn’t want to add a bunch of sugar to make the classic brûlée burnt crust on top I opted for some toasted pine nuts.

This custard recipe worked out so well and you will be very happy with it if you want a healthy version of the classic custard dessert!

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Rosemary Custard

Servings 8

Creamy custard infused with fresh rosemary, black rice and sweet cream, garnished with toasted pine nuts. This dessert is dairy-free and egg-free.

Ingredients

• 1 1/2 cups unsalted cashews
• 2 sprigs fresh rosemary (more for garnish)
• 1/2 cup maple syrup sugar or date sugar
• 1 1/2 gelatin powder
• 1 1/2 tapioca powder
• 1 teaspoon vanilla extract
• 1 /2 teaspoon salt
• toasted pines nuts

Instructions 

• To make the milk base: soak cashews for 2 hours then add 4 cups of water and blend until smooth.

  Add to medium sauce pan with two sprigs of rosemary and heat on low, until steam is forming – do not allow to boil.

  While the milk is heating, add the tapioca powder to a Tbsp of water to dissolve into a slurry. In a separate bowl bloom the gelatin in 2 tablespoons.

  When the milk is warmed, removed the rosemary and add the rest of the ingredients – sweetener of choice, vanilla, salt, tapioca powder and gelatin – stir until dissolved and incorporated thoroughly.

  Ladle mixture into greased ramekins and place in the fridge to chill for 3 hours.

  Toast pine nuts for top garnish.

  This recipe is shown served on top of black forbidden rice and sweetened milk with maple syrup.

Course: Dessert

Cuisine: American

Keyword: creme brulee, custard, dessert, flan, vegan custard

I hope you enjoy this creamy custard recipe – you can eat this alone or if you would like a unique version place on top of black rice and generously drizzle milk and maple syrup over the top. Garnish with a sprig of rosemary and toasted pine nuts!

This recipe is considered a low-allergen dessert by being a dairy-free custard and egg-free custard. The gelatin makes it so it is not vegan.