Sunday, 10 November 2013

Vanilla Custard

What to do with a whole bunch of egg yolks leftover from making tortillas? Make custard of course! 

This vanilla custard uses coconut milk instead of the classic milk or cream and I used coconut sugar instead of refined white sugar which is what gave it it's gorgeous caramel colour. You could also use either honey or maple syrup to sweeten it. Gluten-free, grain-free, dairy-free, nut-free, soy-free this custard makes a delicious addition to your favourite dessert. We had it with banana cake, but it would also make a fantastic dipping sauce for a fruit platter or would be fantastic with a nice hot fruit crumble.

Vanilla Custard

(Gluten-free, grain-free, dairy-free, soy-free)

5 egg yolks
1 can coconut milk (270ml)
2 tsp vanilla paste (or the seeds of 1 vanilla bean)
2 tbsp coconut sugar (or sweetener of your choice. You may like to adjust the quantity depending on how sweet you like it)
1 tbsp tapioca flour

1. In a bowl, whisk the egg yolks with the sugar and tapioca flour until well combined.
2. In a medium saucepan heat the coconut milk and vanilla until hot but not boiling.
3. While whisking continuously, slowly pour the coconut milk into the bowl with the egg mixture. Whisk until well combined.
4. Pour the custard mixture back into the saucepan and over a low heat cook the custard until thick and glossy. Stir often.
5. Remove from heat and serve immediately if you want a nice hot custard, or leave to cool. The custard is just as good cold!