Matcha Custard With Berries

Dessert / Vegetarian / Plant-based / Vegan

(186 votes, average: 3.10 out of 5)

“Although this recipe is exceptionally easy, you’ll want to pay close attention while cooking it to get the right consistency. For the first couple minutes of stirring the liquid on the stovetop, it stays rather thin, and you may think that the recipe is a bust. But just as you’re giving up hope, the arrowroot will suddenly transform the consistency of the custard, beautifully thickening it, and you’ll want to take it off the heat before it becomes too thick. The timing of that moment may vary by a few minutes depending on your stove, so stay close by while the pan is on the heat, and use your best judgment to avoid a custard that’s overly thick or too loose (although it will taste delicious either way).” — Julie Morris

Yield: 6-8 servings

Yum

Ingredients

1 cup raw cashews, soaked in water overnight

4 cups hot water

1 teaspoon matcha powder

7 tablespoons maple syrup

2 teaspoons vanilla extract

½ teaspoon sea salt

6 tablespoons arrowroot powder

1 ½ cups fresh blueberries or blackberries

Directions

Rinse and drain cashews, then place in a blender. Add hot water to blender, along with matcha powder. If the top of your blender has a removable center cap, remove it to help release steam, and then cover the top with a kitchen towel. Blend ingredients into a smooth milk.
Pour 1 cup of matcha milk into a medium bowl and set it aside.
Pour remaining matcha milk into a medium pot. Whisk in maple syrup, vanilla extract, and salt.
Add arrowroot powder to reserved matcha milk in the bowl and whisk mixture into a slurry. Add the slurry to matcha milk in the pot and warm it over medium-low heat. Whisking continuously, cook mixture for 4–5 minutes or until it begins to thicken into a loose, pudding-like consistency. Once the consistency has thickened, take the pot off the heat immediately—the custard will continue to solidify slightly as it cools. Pour the custard into a large container or 6–8 individual small cups (ramekins work well). Serve custard warm or cold, topped with plenty of fresh berries.

Brain-Boosting Optional Topping: Top each serving with 1/2 teaspoon cacao nibs.

NOTE: Orange blossom water, a natural extract often used in Moroccan cuisine (and available in natural food stores and online), is a wonderful addition that adds a sensual, floral flavor to the custard. To use it, add 1 ½ teaspoons of orange blossom water to the matcha milk while you’re adding the maple syrup, vanilla extract, and salt to the pot.