Dairy-free custard freeze with maple pecans
Indulge in a creamy, dairy-free custard freeze topped with maple-glazed pecans. This exquisite dessert is crafted with soy milk, egg yolks, and a hint of sweetness, offering a rich and refreshing treat that's perfect for any occasion. Delight in the nutty crunch of pecans drizzled in maple syrup for an irresistibly decadent finish.
- 30 Apr 2024
- Cook time 5 min
- Prep time 190 min
- 4 Servings
- 6 Ingredients
Welcome to this delightful recipe for Dairy-free Custard Freeze with Maple Pecans, a perfect dessert for those avoiding dairy but still desiring a rich and creamy treat. This recipe combines soy milk with egg yolks and sugar to create a velvety custard, topped with crunchy maple-glazed pecans.
Ingredients:
Instructions:
- In a small bowl, whisk together 1 tablespoon of corn flour and 1 cup of soy milk until the corn flour is fully dissolved and no lumps remain.
- Pour the soy milk mixture into a small saucepan and place it over medium heat. Stir constantly to prevent any lumps and bring the mixture to a gentle simmer.
- In another bowl, whisk together 3 egg yolks and 2 tablespoons of sugar until the mixture becomes smooth and slightly pale.
- Slowly pour a small amount of the hot soy milk mixture into the egg yolk mixture while constantly whisking. This process, called tempering, prevents the eggs from scrambling.
- Gradually add the rest of the hot soy milk mixture to the egg yolk mixture, whisking continuously.
- Pour the tempered mixture back into the saucepan and return it to medium heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil.
- Remove the saucepan from heat and let it cool slightly. Once it has cooled, transfer the custard to a suitable container and place it in the freezer.
- While the custard is chilling, preheat the oven to 350°F (175°C).
- Spread 1/3 cup pecans on a baking sheet and roast them in the preheated oven for about 5-7 minutes, or until they are fragrant and slightly darker in color.
- Remove the pecans from the oven and let them cool slightly before roughly chopping them.
- In a small skillet, heat 1 tablespoon of maple syrup over medium heat. Add the chopped pecans and stir to coat them evenly. Cook for another 1-2 minutes until the pecans are sticky and caramelized.
- Once the custard has cooled to room temperature, place it in the freezer for at least 4 hours, or until it is firm but scoopable. For a smoother texture, stir the custard every 30 minutes during the first 2 hours of freezing.
- Scoop the dairy-free custard into bowls and top with the maple pecans for a delightful contrast of textures and flavors. Enjoy your refreshing and creamy dairy-free custard freeze with a sweet, nutty crunch!
Tips:
- When adding the cornflour, make sure to dissolve it well in a small amount of soy milk to avoid any lumps in the custard.
- Stir constantly while cooking the custard to prevent it from sticking to the bottom of the pan.
- For added depth of flavor, you can slightly toast the pecans in a dry skillet before mixing with maple syrup.
- Cool the custard completely before freezing to ensure a smoother texture.
- For an extra touch, consider topping the dessert with fresh fruit or a sprinkle of cinnamon.
With minimal ingredients and simple steps, this Dairy-free Custard Freeze with Maple Pecans is a wonderful addition to your dessert repertoire. The creamy custard paired with the nutty, sweet pecans is sure to satisfy your cravings. Enjoy this treat with friends and family, knowing it meets dietary needs without compromising on taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 1.11g | 3% |
| Sugar 8g | 8% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.02g | 7% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 120mg | 22% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.14mg | 10% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.47ug | 20% |
| Vitamin C 0.11mg | 0% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 2.16ug | 2% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.08mg | 10% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 150mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.94mg | 9% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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