Are you a fan of custard or pudding? Do you make your own or are you more apt to grab the box of instant on the store shelf out of fear that making the homemade version would be too hard? I would fall somewhere in the middle; especially when it comes to custard. I was asked by the folks at Silk to try their new product Cashew Milk and see what I thought about it.  I'm not a “drink a glass of milk” kind of person unless there are cookies involved; I tend to only put milk in my cereal or baked goods. Since I am preparing my lists for a holiday baking, I wanted to challenge myself to a new recipe. So, I  decided to face my fear of custard and took the Silk Cashew Milk and whipped up creamy, dreamy homemade cashew milk custard that was OUT-OF-THIS-WORLD!

I know a lot of you may have lactose issues and plain ‘ole milk is something you just can't think of any more. Many have moved on to lactose-free versions of milk, coconut milk, rice, soy, or nut-based milk such as almond. I love coconut milk and I tend to use a lot of almond milk and almond butter in smoothies in my favorite Ninja Blender. Most of these varieties of milk can be on the watery side so they work well over cereal or in smoothies. But if you have allergies to almonds, this would be a problem. Enter the new cashew nut milk!

Cashews are my kryptonite of the nut world. I could eat them ALL day they are so good, so I wasn't sure how I would feel about trying that flavor in milk. I was pleasantly surprised that Silk Cashew Milk is actually very creamy. When I did a taste test straight up in a glass, I found I could really taste the cashew and decided I wanted to see how it cooked, so custard came to mind right away.

This recipe was super easy to make, only needs 5 ingredients and in 15 minutes, you will have dessert ready to go!

Cashew Milk Custard

Ingredients:

• 1 egg
• 1 ½ Tbsp. cornstarch
• 1 ½ cup Silk Cashew Milk
• 1 ½ Tbsp. sugar
• ½ tsp. vanilla

Instructions:

 

Whisk egg, cornstarch and cashew milk in a saucepan.

1. Over medium heat, continue to whisk until mixture becomes thick and creamy
2. Remove heat and whisk in sugar and vanilla.
3. Pour into a glass bowl or individual ramekins or jelly jars.
4. Chill in refrigerator for 30 minutes – 1 hour before serving.
5. Serve with chocolate shavings or whipped cream.

 

Here is a printable version of the recipe for you:

I am so happy I got over my fear of cooking custard- this was very, very good. It is not as “egg-y” as a custard and not heavy like a pudding- but somewhere in between. I will definitely make this again and can't wait to savor each spoonful.

This conversation is sponsored by Silk. The opinions and text are all mine.