Southern Boiled Custard
Southern Boiled Custard
Yield: 4 cups
Serves: 6-8
Prep: 5 min
Cook: 15 min
Ready: 20 min
Ingredients
3 cups coconut milk
1 cup half and half, plus 1/4 cup reserved for arrowroot slurry.
1 tsp powdered stevia
1 tbsp quinoa flour
1 tbsp arrowroot, mixed into the 1/4 cup of half and half mentioned above
6 egg yolks (room temp and beaten)
pinch of salt
1 tablespoon vanilla extract
very fine sieve
Instructions
Put double boiler water on and set to boil. Combine coconut milk and 1 cup of half and half in pot to go over the double boiler. Combine sweetener (whichever you choose) with flour and salt, then whisk the mixture into the milk.
Once mixture starts to warm up to boil, temper the egg mixture and then add slowly, caring not to curdle the eggs. Keep whisking. Once the mixture is close to the boil point add the arrowroot slurry very slowly to thicken. Keep whisking. Add the vanilla and whisk for another minute.
Take off the double boiler and pour through the very fine sieve into another bowl. Set in fridge. Before serving, garnish with ground cinnamon and nutmeg. One can also put a little holiday spirit (cognac suggested) in the serving as well.
