With summer coming to an end and the cold weather creeping in, I have stated craving all kinds of comfort foods, although that could be my pregnancy cravings! My favorite comfort food has to be custard, it makes anything its poured on so much better, sticky toffee pudding, rhubarb crumble, cherry trifle. So here is my dairy free custard recipe which is rich, thick and creamy with a hint of vanilla bean, its just lovely
- 1 can of full fat coconut milk
- 3 egg yolks
- 1/4 cup plus 1 tablespoon of brown sugar
- 1 teaspoon of vanilla bean paste
- 1 tablespoon of corn starch
Open the coconut milk and reserve a few tablespoons (this will be mixed with the corn starch later) then pour the remainder into a pan and warm over a medium low heat. When smooth add the sugar and vanilla and stir until dissolved.
In a separate bowl whisk the egg yolks, you now you need to temper the eggs so that they don’t scramble on you. You do this by slowly adding the warm coconut milk 1 tablespoon at a time to the eggs and whisking.
Once they are full combined return the custard to the pan over a low heat and stir. In a separate jar stir 1 table spoon of corn starch into your cold coconut milk until smooth, then pour into your custard, stirring constantly. Carefully increase your heat to a medium, keep whisking for a few minutes until your custard has thickened. If it is not getting thicker you may need to increase your heat. Now get it poured on your favorite pudding and enjoy.