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Horchata-Spiced Custard Squares
The refreshing drink horchata - which in Mexico is traditionally made with rice and cinnamon - is the inspiration for these spiced custard squares. Their "magical" batter will separate into three layers when baked: a cake-like top layer, a creamy custard middle, and a dense, almost chewy bottom.
2 cups unsweetened rice milk
8 Tbsp. unsalted butter, melted and cooled
1 cup confectioner's sugar, plus 2 Tbsp. for dusting
4 large eggs, separated
1 tsp. vanilla extract
1?2 tsp. almond extract
1?2 tsp. orange zest
1?4 tsp. salt
1 cup white rice flour
1 tsp. ground cinnamon
1?3 cup sliced almonds, lightly toasted
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Horchata-Spiced Custard Squares

Horchata-Spiced Custard Squares

Horchata-Spiced Custard Squares
  • Servings:Makes 12 bars
  • Prep Time:30 minutes
  • Cook Time:60 minutes
1. Center a rack in the oven and heat to 325 degrees. Whisk rice milk, butter, sugar, egg yolks, vanilla and almond extracts, orange zest, and salt in a large bowl until combined. Slowly add in flour and cinnamon and beat until batter is smooth.
2. In another large bowl, beat egg whites with an electric mixer on low until frothy. Increase speed to medium-high and continue to beat until stiff peaks form. Whisk egg whites into the batter until just incorporated and only a few lumps remain.
3. Pour batter into a greased 8x8" baking pan and bake until center is just set, about 30 minutes. Transfer to a wire rack and let sit until completely cooled, about 1 hour. To serve, sprinkle evenly with almonds, dust with confectioner's sugar, and cut into squares.
Source: Hannaford fresh Magazine, May - June 2016