Custard is a very traditional dessert that reminds us of our childhood and something which almost everybody has made at least once at home. Cooking is creation, innovation, and, above all else, fun, so we’re going to propose these 3 original recipes for custard so you can reinvent this sweet at home. But don’t forget to give them that classic ‘touch’ by topping them with some traditional biscuits.
3 original custard recipes
Pistachio and rose water custard
Ingredients (serves 4):
- 500ml whole milk
- 50g sugar
- 35g cornflour
- 25g rice flour
- 50g pistachios
- 1 tbsp rose water
- 4 Gullón Sugar Free biscuits.
Method:
- Put 300ml of the whole milk and the sugar in a saucepan. Place on the heat and leave till it starts to boil.
- Mix the remaining 200ml of milk with the cornflour and rice flour in a bowl. There should be no lumps.
- Add the cornflour and rice flour mixture to the saucepan and beat quickly until it thickens.
- Add the rose water and pistachios. Blend thoroughly with a mixer.
- Pour into 4 individual pots, place Gullón biscuits on top and leave to cool for a short while.
- Store in the fridge and leave to cool (at least 2 hours).
If you don’t have any rose water you can also make this recipe without it and it will still be delicious.
Persimmon and cocoa custard with no added sugar
Ingredients (serves 4):
- 2 ripe persimmons
- 200g whipped fresh cheese
- 1 tbsp cocoa powder
- 4 Gullón Sugar Free Maria biscuits
Method:
- Peel the persimmons and cut into slices.
- Using a mixer blend the persimmons into the fresh cheese and cocoa powder.
- Pour into 4 individual pots and store in the fridge for at least 30 minutes.
- Place the Sugar Free Maria biscuits on top of the persimmon and cocoa custard. Leave to set for 15 minutes in the fridge and serve.
As this custard has quite a liquid consistency, we recommend you place the biscuits on top just 15 minutes before serving.
Eggless traditional custard
Ingredients (serves 4):
- 600ml oat milk
- 3 tbsp sugar
- 5 tbsp cornflour
- 4 Gullón Creme Tropical biscuits.
Method:
- Pour 400ml oat milk into a saucepan with sugar and heat until it starts to boil.
- Mix the remaining 200ml oat milk with the cornflour and rice flour in a bowl until there are no lumps.
- Add the cornflour mix to the saucepan and beat quickly until it thickens.
- Pour into 4 individual pots, place Gullón Creme Tropical biscuits on top and leave to cool for a short while.
- Store in the fridge and leave to cool (at least 2 hours).
This can be made with any other non-dairy milk you like (rice, soy, coconut…).
Enjoy these tasty traditional desserts with modern, original custard recipes. Give your guests a sweet treat at the end of your meal.
