Dairy-Free Custard Recipe
Dessert can be nutrient-dense too! This custard is a great way to get your kids to eat eggs!
Equipment
- Whisk
- Saucepan
- Mixing Bowl
Ingredients
- 5 organic eggs
- 2 tbsp organic maple syrup
- 2 tsp tapioca flour or arrowroot powder
- 400 ml coconut milk
- 2 vanilla pods seeds scraped out, or 2 tsp vanilla extract
Instructions
- Heat the coconut milk and vanilla in a saucepan and bring to boiling point.
- While the milk is heating, whisk together the egg yolks, maple syrup, and tapioca flour in a mixing bowl.
- Slowly pour the hot milk into the egg mix while whisking (with a hand held whisk).
- Return the mixture to the saucepan and heat over very low heat while stirring with a whisk continuously.
- The custard is ready when it has thickened – this should take approximately 10 minutes. (The custard with thicken even more when cool.)
- Transfer the custard to a mixing bowl and place that bowl in an ice bath while still stirring with a whisk. You want to cool the custard down so the egg does not continue to cook and possibly curdle.
- Serve on its own, over jelly, sliced banana – or mince pies!