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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Pour 1L of the water in a stainless steel cooking pot with a thick bottom (base), and keep the 1/2 liter aside to dissolve the rice powder as shown further below.
Add the pumpkin and the carrot, bring them to boil and cook them until soft.
Use a fork to test the carrot chunks: it is well cooked as soon as you can push in the fork with no effort.
Add the pumpkin and the carrot, bring them to boil and cook them until soft.
Use a fork to test the carrot chunks: it is well cooked as soon as you can push in the fork with no effort.
In the meantime, dissolve the rice powder by adding water little by little and sterring with a spoon.
If it remains too thick, transpose to a larger cup or bowl, add more water and continue dissolving the rice powder until it turns into a uniform and smooth liquid.
If it remains too thick, transpose to a larger cup or bowl, add more water and continue dissolving the rice powder until it turns into a uniform and smooth liquid.
Use an immersion blender to turn the pumpkin and carrot chunks into juice.
Put again on medium high heat and keep stirring it boils, add the stevia, the cooking cream, the dissolved rice powder and stir a few time until completely uniform:
Pour immediately into custard cups (ramekins) and enjoy while hot or after letting it cool at the fridge.
Stevia sweetener is better appreciated when the custard is cold (fridge); if you like to tatse hot custard and you can eat sugar, use cane sugar instead of a sweetener.
Stevia sweetener is better appreciated when the custard is cold (fridge); if you like to tatse hot custard and you can eat sugar, use cane sugar instead of a sweetener.
Bon Appétit !
