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Dairy free coconut custard
May. 7th, 2017 10:04 amCustard recipe
1 can trader joe’s coconut cream
6 egg yolks
1 egg
1/3 c sugar
1 tsp vanilla extract
1/4 tsp salt (approx)
a few grates of fresh nutmeg
0.5 - 1 tbsp flour or 1 tsp cornstarch if needed
Whisk the eggs all together in a bowl and set aside. Scrape/pour the coconut cream into a double boiler and heat at med-high nearly to boiling but do not boil. It will smooth out and integrate the milk and the cream. When the coconut milk is hot, whisk in vanilla, salt, nutmeg and sugar. Temper the egg yolks by taking a few tablespoons at of the hot milk mixture and pouring them in the egg yolk bowl, stirring vigorously. (do this a few times until the yolks have heated up a bit). Slowly pour the tempered egg yolks back into the milk on the stove, stirring constantly. Reduce the heat to medium and cook for 15 to 20 minutes, stirring at least every minute or so, until the mixture thickens. It should be pourable but thicker than e.g. a Hollandaise sauce. Set the mixture aside and let it cool. Serve at room temperature or chilled.
Temperature is important in this recipe. The milk needs to be very hot at the beginning and the milk/egg mixture needs to reach a certain temperature before the thickening occurs (like I think 180 degrees). Stove temperatures vary (I tried this with medium and low heat and my custard didn’t get hot fast enough and didn’t set, so I have upped the heat in the recipe directions).
If the mix isn’t thickening or gets to a sauce consistency and then stops thickening, first try turning up the temp on the double boiler. Second try spooning a little bit of the mix into a tablespoon of flour (or tsp of corn starch), whisking that to a paste—to keep it lump free— and whisking that back into the mix.
If the mix hasn’t set after it’s been chilled (this happened to mine), you can re-heat it on the double boiler and try the fix-its above, and it should be okay as long as you’re careful. It might separate out a bit of the fat (oil) from the coconut but the result is still edible. Highly recommend trying to get it to set correctly the first time.
Paleo custard recipe that I adapted (paleo doesn’t use granulated sugar, but I do): http://meritandfork.com/paleo-dairy-free-vanilla-custard/
Problems and solutions for custard: https://www.craftybaking.com/learn/baked-goods/custard/problems-and-solutions
1 can trader joe’s coconut cream
6 egg yolks
1 egg
1/3 c sugar
1 tsp vanilla extract
1/4 tsp salt (approx)
a few grates of fresh nutmeg
0.5 - 1 tbsp flour or 1 tsp cornstarch if needed
Whisk the eggs all together in a bowl and set aside. Scrape/pour the coconut cream into a double boiler and heat at med-high nearly to boiling but do not boil. It will smooth out and integrate the milk and the cream. When the coconut milk is hot, whisk in vanilla, salt, nutmeg and sugar. Temper the egg yolks by taking a few tablespoons at of the hot milk mixture and pouring them in the egg yolk bowl, stirring vigorously. (do this a few times until the yolks have heated up a bit). Slowly pour the tempered egg yolks back into the milk on the stove, stirring constantly. Reduce the heat to medium and cook for 15 to 20 minutes, stirring at least every minute or so, until the mixture thickens. It should be pourable but thicker than e.g. a Hollandaise sauce. Set the mixture aside and let it cool. Serve at room temperature or chilled.
Temperature is important in this recipe. The milk needs to be very hot at the beginning and the milk/egg mixture needs to reach a certain temperature before the thickening occurs (like I think 180 degrees). Stove temperatures vary (I tried this with medium and low heat and my custard didn’t get hot fast enough and didn’t set, so I have upped the heat in the recipe directions).
If the mix isn’t thickening or gets to a sauce consistency and then stops thickening, first try turning up the temp on the double boiler. Second try spooning a little bit of the mix into a tablespoon of flour (or tsp of corn starch), whisking that to a paste—to keep it lump free— and whisking that back into the mix.
If the mix hasn’t set after it’s been chilled (this happened to mine), you can re-heat it on the double boiler and try the fix-its above, and it should be okay as long as you’re careful. It might separate out a bit of the fat (oil) from the coconut but the result is still edible. Highly recommend trying to get it to set correctly the first time.
Paleo custard recipe that I adapted (paleo doesn’t use granulated sugar, but I do): http://meritandfork.com/paleo-dairy-free-vanilla-custard/
Problems and solutions for custard: https://www.craftybaking.com/learn/baked-goods/custard/problems-and-solutions
