Skip to main content

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!)

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

RECIPE
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

METHOD
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

 xOx


Comments

Post a Comment

Popular posts from this blog

Yes, I put butter (and EGG) in my coffee... Milk is SO last season!

  Hot Buttery Egg Coffee Gasp! Horror! Now just let it sink in…and stop pulling that face…I know it sounds weird and even ‘eeeuuww’ but trust me, if you like custard, ice-cream, eggnog etc then you can like my Hot Buttery Egg Coffee - it’s the same principal. The egg is 'cooked' in the boiling water. And the fat from the egg and butter (you could add coconut oil as well, or instead of) satiates you for hours. I’ve even gone as far as putting in two eggs when I know I’m only getting to eat again by late afternoon. You can also add cream or milk if you can tolerate it but, really, it doesn’t need it. The egg and butter emulsify so beautifully you have a creamy latte in a matter of seconds. In fact, I wont drink coffee now any other way! It first caught my eye on this super blog here  and then I really sat up and took notice after reading about it here  aswell. It’s actually not that unheard of in the sugar free world (also known as Low Carb) that I'...
5 comments
Read more

Beautiful Birthday Cupcakes in Vanilla and Chocolate (Gluten+Grain+Sugar Free)

Grain + Gluten + Sugar Free with Dairy Free cake option. You’ve pestered and pestered (and yes, I reveled in the suspense) but now, my eager friends, it’s time... Time to put you out of your misery, and introduce pure delight. Delightful deliciousness and delectable decadence in every bite. I bring you my Best in Show: My Two’s Birthday Cupcakes with creamy butter cream frosting (in Vanilla and, of course, a chocolate version when you absolutely just have to). I have made these now on three separate occasions, all within this month (yes, I really liked these and found any excuse to retest the recipe) and each time Ive tried something different - actually the last time I accidentally doubled the liquid quantity, then had to throw in some more ‘flour’ and held thumbs - and guess what? They came out great! - A very forgiving recipe - just how I like it! My inspiration came from THIS  recipe, although I have used a different (favourite) icing. I w...
1 comment
Read more

Rendered Beef Tallow. Oh dear, Im turning into Martha Stewart!

I've just rendered my very own, highest grade, beef tallow...  and made my Victorian G reat Grandmother, Grace, very proud. In case you didn’t know, Tallow is beef FAT, in the same way that Lard is pig fat and Duck Fat is, well um... duck fat. I’m lucky enough to be friends with an awesome woman who just happens to supply local Cape Town restaurants with the most amazing Wagyu beef (gold mine as friends go, right?)   For those of you who are not yet familiar with this wonder-of- nature,   it is a breed of cattle that originates in Japan where it is   known as ‘Kobe beef’. Kobe Beef is Wagyu [pronounced ‘wag-you’] that comes from the Kobe region in Japan. Here they are regarded as a national treasure (it’s that good) and for many years only the Emporor, his family and his Samurai could eat Wagyu beef. It is rumoured that they fed these treasured beasts a strict diet, including beer, and washed them with the Japanese rice win...
1 comment
Read more