Best 3 Arrowroot Custard Recipes
Arrowroot custard is a creamy and flavorful dessert that is made with arrowroot powder, milk, sugar, vanilla, and sometimes eggs. It is a popular choice for people who are looking for a gluten-free and dairy-free dessert option. Arrowroot custard can be made in a variety of ways, and there are many different recipes available online and in cookbooks. Some recipes call for baking the custard in the oven, while others call for cooking it on the stovetop. No matter which method you choose, you are sure to enjoy this delicious and satisfying dessert.
Here are our top 3 tried and tested recipes!
ARROWROOT BISCUITS
These do not spread in baking.
Provided by Anne Paisley
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
- Beat butter and sugar just until smooth. Beat in egg and vanilla.
- Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half.
- On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough.
- Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 14.1 g, Cholesterol 17.1 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 68.1 mg, Sugar 5.6 g
ARROWROOT CUSTARD
This custard, free of the usual cornstarch thickener, will appeal to anyone with a corn allergy but is more delicious and nutritious than cornstarch custard anyway. I developed it for use in English trifle but it would be great on its own or with fruit.
Provided by Canadagoose
Categories Dessert
Time 25m
Yield 3 c., 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the arrowroot powder and sugar together in a large, microwave-safe glass measuring cup (at least 4 cup size, but 8 cup is better to ensure no spillover). Slowly whisk in the milk and heat in the microwave until it begins to thicken, whisking occasionally to keep the mixture smooth. If you have a vanilla bean and want to increase the vanilla flavour, put 1/2 bean in before you heat and remove at the end. Meantime, beat the yolks in a small bowl, add the hot custard mixture to the eggs and return this mixture to measuring container, whisking in and continuing to heat in microwave another 1-3 minutes or once it reaches a thin custard consistency. Stir in the vanilla and cool before refrigerating.
Nutrition Facts : Calories 181.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 138.1, Sodium 53.8, Carbohydrate 24.6, Fiber 0.1, Sugar 23.3, Protein 5.5
PASTRY CREAM (CRèME PATISSERIE)
Pastry Cream (Crème Patisserie) is a starch bound custard, which means that it gets most of its thickening strength from some form of starch (e.g. Flour, Cornstarch, Arrowroot). This recipe is the perfect base for many dessert custards, creams and fillings.
Provided by Mark F.
Categories Dessert
Time 20m
Yield 3 Cups
Number Of Ingredients 6
Steps:
- In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat.
- While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth.
- Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan.
- With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly.
- Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture.
- After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator.
- Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again.
Nutrition Facts : Calories 397.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 292.9, Sodium 472.2, Carbohydrate 61.8, Fiber 0.2, Sugar 41.9, Protein 9.2
Tips:
- For a smooth custard, make sure to whisk the eggs and sugar together until they are light and fluffy.
- Use whole milk for a richer custard.
- Add a pinch of salt to the custard to balance out the sweetness.
- Cook the custard over medium heat, stirring constantly, until it has thickened and coats the back of a spoon.
- Do not boil the custard, as this will cause it to curdle.
- Strain the custard through a fine-mesh sieve to remove any lumps.
- Serve the custard warm or cold, garnished with fresh fruit or whipped cream.
Conclusion:
Arrowroot custard is a delicious and versatile dessert that can be enjoyed by people of all ages. It is easy to make and can be customized to your own taste preferences. Whether you serve it warm or cold, garnished with fresh fruit or whipped cream, arrowroot custard is sure to be a hit. So next time you are looking for a special dessert to make, give arrowroot custard a try. You won't be disappointed!
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