- Prep-time: / Ready In:
- Makes 4 custard cups
- Serving size: 1 custard cup
- Print/save recipe
These elegant custard cups are perfect for wowing guests or treating your family. With two layers of a creamy cashew-based custard infused with orange zest and orange juice and a layer of tangy strawberry compote, every mouthful is one to savor. The bottom layer of custard features pieces of orange, while a bright garnish of chopped strawberries finishes things off in style. Enjoy this delightful treat chilled or at room temperature.
Tip
To make ahead: Place custards and strawberry compote in separate airtight containers. Store in the refrigerator up to 24 hours. Assemble, chill, and serve within 2 hours.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 medium orange
- ¼ cup raw cashews
- 1¼ cups unsweetened, unflavored plant-based milk
- ¾ cup orange juice
- ¼ cup cornstarch
- 2 tablespoons pure maple syrup
- Pinch sea salt
- 1 tablespoon pure vanilla extract
- 3 cups sliced fresh strawberries
Instructions
- Remove 2 teaspoons zest from the orange. Cut away the peel and pith from the orange; cut orange into small chunks or supremes. Chill orange pieces.
- Soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a blender combine cashews, orange zest, milk, orange juice, 2 tablespoons of the cornstarch, the maple syrup, and salt. Cover and blend 2 to 3 minutes or until very smooth. Pour into a small saucepan. Cook and stir over medium- high just until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes more. Stir in 2 teaspoons of the vanilla. Divide custard in half; cool completely.
- For strawberry compote, place 2 cups of the strawberries in a medium saucepan. Lightly mash strawberries. Cover and bring to simmering over medium. Simmer 5 minutes or until strawberries are soft and starting to break down. In a small bowl stir together the remaining 2 tablespoons cornstarch and 2 tablespoons cold water; add to strawberries in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes or until thickened. Stir in the remaining 1 teaspoon vanilla. Mixture will be very thick. Cool completely.
- Drain the reserved orange pieces and stir into one half of the custard mixture. Divide evenly into four wide-mouth pint jars or dishes, smoothing the top. Divide the strawberry compote evenly among jars, smoothing the top. Top evenly with the remaining smooth custard and sliced fresh strawberries.
Per serving (1 custard cup): 218 calories, 40 g carbohydrates, 4 g protein, 4 g total fat, 1 g saturated fat, 0 g cholesterol, 78 mg sodium, 5 g fiber, 22 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (0)
(0 from 0 votes)