Thick rice milk custard

Ok so i didn't want to post this as my first recipe, was hoping to start off with a scrumptious main meal to start things off....but made this the other night from a recipe i found and even with substituting most of the ingredients it still turned out so beautiful and thick, i was very excited as most rice milk custards i have tried making have turned out watery and curdled. : )
The key is you CAN'T let the rice milk boil, or it will curdle. good luck!


Ingredients:
*2 Lrg eggs (separated)
the recipes called for 2/3 cup of sugar, i substituted for 1/2 cup glucose powder and it was pretty sweet, like too sweet, so 1 would suggest maybe only 2 dessert spoonfuls of glucose powder or a little bit more if you want to use sugar (depends on how sweet you would like the custard, you can always add more at the end if it not sweet enough)
*1 Tblspoon of gluten free plain flour 
*1 Tblspoon of Arrowroot flour ( Im sure you could just use 2 spoonfuls of GF plain flour or corn flour etc, this is just what i used to make sure it would be thick and it worked out well)
*Dash of salt
*1 cup of Rice milk 
*Vanilla essence 


Directions
*Beat the egg yolks with your electric mixer until they become slightly thick
*Slowly mix in the sugar, flour and salt into the egg mixture and mix until all combined, then pour into a saucepan and turn on a low heat.
*Gradually add the milk to the egg mixture while stirring(still on a low heat)
*Continue to stir over a low heat, the mixture will gradually thicken, let it cool slightly then taste.
*You may need to add more sugar at this stage. and 1 tspn of vanilla essence will also give it a nice taste.
*Hope this works for you
: ) 
PS I made the custard into a mini custard tart(in photo) They can be made by using the sweet shortcrust pastry recipe and this custard.... yum yum