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Best Pouring Custard... like, ever! (Sugar free, Dairy free)

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby!

Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better. 

When warm, it is the consistency of pouring cream, perfect for drizzling over Christmas pudding or over my low carb and nut free Quickest Chocolate Mini Cakes.

Here you can see it thickened beautifully in the fridge by the next day.

If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it!

This will now be my go-to recipe for all things custard related, and can be pimped and flavoured in a million different ways. I will be experimenting with different flavours and amount of milk added too. I bet it will make a super boozy Egg-Nog? (I'm thinking Christmas in July became a necessity!)

Large heatproof measuring jug
Stick blender, or a whisk and some shoulder muscles

1 full tin of Coconut Cream, 400g
100ml (approx) Almond milk (or milk of choice)
2 Tbsp granulated sugar replacement (I use Xylitol/Erythritol), to taste
30 tsp Stevia drops, more or less, to taste
2 tsp Vanilla extract
2 whole eggs + 1 egg yolk
1 Tbsp Tapioca starch or Arrowroot
¼ cup Butter, chilled in little blocks (optional, but recommended)
Grated nutmeg

Pour your tin of coconut cream into a jug and top up with the almond milk until it measures 500ml in total. You can vary your ratios. I find my almond milk too watery so I use the full tin of coconut cream and then just top up with the almond milk. Do what’s best for you.
Pour your milk combo, along with granulated sugar and Stevia drops into a saucepan over medium heat and allow to heat through. Do not boil.

Then crack your 2 full eggs plus extra egg yolk into your jug and whisk in Tapioca starch to form a slurry.
When your milk is nice and hot, pour about half of it into your egg slurry, whisking nicely to temper the eggs. And then pour the jug of eggy cream slowly back into the saucepan, still whisking, to incorporate the eggs back into the rest of the cream.
Keep stirring with a spatula (this gently scrapes the bottom of your saucepan so nothing can stick) over low to medium heat to slowly cook (but not scramble) the eggs.
The mixture will thicken slightly and will cover the back of a spoon. Just don’t walk away from it. Keep stirring for about five minutes or so.

Add your vanilla and freshly grated nutmeg and the best part, the taste test. Check for sweetness. If more is needed (my kids like it sweeter than I do) then I would add a few more drops of Stevia.
Now remove from the heat and using a stick blender (or whisking furiously) add one block of butter at a time and blend until incorporated. This step is optional, but it will transform your custard into the sublime.
If you used a stick blender there should be no lumps. If you are worried about a little lump or two, simply strain through a sieve into your pretty serving jug. 

Cover with plastic wrap to avoid a skin forming and eat when ready.

Much love and gratitude, and happy nibbling



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