Skip to main content
Close

Print This Recipe

Horchata-Spiced Custard Squares

  • Servings:

    Makes 12 bars as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    60 minutes

Ingredients

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
Horchata-Spiced Custard Squares

Directions

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

Nutrition

Nutritional Facts
Servings Makes 12 bars
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 5 g (25%)
Cholesterol 80 mg (27%)
Sodium 85 mg (4%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 1 g (4%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading