Cashew-Honey-Vanilla Bean Custard

Cashew-honey-vanilla bean custard with a flourless carob-almond cake

This is my favourite kind of custard. It's so smooth and creamy... not to mention quick! Delicious with cake or fruit, or just on it's own. I just made a batch up for the kids for tomorrow, and while it cools I'm going to very quickly post the recipe, as promised on Facebook... Here it is!

P.S. This is not a very sweet custard, as we're cutting back on sugars as much as possible. So if you want a sweeter custard, just add more honey.

1. Grind cashews on speed 9 for 10 seconds:
- 100g raw cashews

2. Add water and whiz up for 1 minute, speed 9:
- 600g water

3. Add and cook on 90 degrees for 6 minutes on speed 4:
- 1 large teaspoon of vanilla bean paste
- 2 eggs
- 50g raw honey (or 70g pure maple syrup)
- 30g cornflour (or arrowroot)

For a vegan, egg free version - use 150g cashew, omit the eggs, double the cornflour and swap the honey for pure maple syrup. Easy.

And if you're looking for the cake recipe, it's basically this one from Teresa Cutter's website: Flourless Chocolate Cupcakes. Except I grind up my own blanched almonds for the flour, use carob powder instead of cocoa, and cook it in a square dish. We love it.

Goodnight, off to bed now... :)

I love vanilla bean paste!