Clint is really loving my Fudgy Choc Brownies at the moment and one day while making them, recipe testing for my upcoming e-book, I decided to have another crack at making some custard to go with them.
My last attempt was a lumpy scrambled egg disaster so I kinda hadn’t been keen to try again since! But, I had a go, added plenty of vanilla and honey to give it a really nice flavour, and it turned out perfectly!Oh and I was a little gentler and more patient, that kinda helped!
I’ve tried it again a couple of times since, so I know it works and I’m excited to share my recipe with you guys!
HONEY VANILLA CUSTARD
1 tin Ayam coconut milk (full-fat)
1-2 tbsp honey (depending on your taste)
3/4 tsp pure vanilla (I use Sunshine Vanilla black label, so good! Available here) or paste if you don’t want flecks of brown in the custard
1/2 tsp arrowroot powder
2 pastured egg yolks
- In a small-medium saucepan add the egg yolks and whisk well then set aside
- Pour coconut milk into another small-medium saucepan and bring to a moderate heat slowly
- Before the coconut bubbles/boils (it just needs to be warmed through), remove from the heat
- One spoonful at a time add coconut milk to the egg mixture, whisking constantly. Add bit by bit, not too fast, otherwise the eggs might curdle
- Eventually you can add the remainder of the coconut milk with no problems
- Place that saucepan onto the stove, using low-moderate heat, add the honey, vanilla and arrowroot. Continue to whisk well for a few minutes until mixture thickens up a bit. Be sure to scrape the edges of saucepan properly to prevent egg cooking too much on the bottom
- It won’t become incredibly thick, unless you add more to thicken it with like arrowroot but I find too much stays a tad grainy which isn’t pleasant. You will see the mixture thicken up though and when it’s ready, remove from heat and pour into a serving cup/jug
TIP: IF you did happen to get some lumps/curdling happening on the bottom of the saucepan simply use a strainer to remove the lumps, easy fixed!
Serve over fudgy choc brownies like I did, with some ice cream, or drizzle over a paleo cake or pudding, or just drink it cos it’s so delicious on it’s own!!
“Why the egg yolks and not the eggs?” you ask. Well mum and I both don’t often eat whites because we’ve learnt the yolk is the healthiest part and often whites cause people to have egg allergies. So as often as I can I try to make foods without whites so mum and I can both enjoy them, and when I tried custard both ways I actually preferred yolk-only anyway as it seemed to create a better consistency. You can use the whole egg if you wish, but you’d only need to use 1 for this recipe.
Free from: dairy/gluten/grains/nuts/soy. Contains egg and coconut
5 Things I’m Grateful for Today:
- Sitting in t he sun outside for ages today
- The latest Outback magazine coming in the mail today
- All the new native raspberry seedlings that have popped up recently
- Country music