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Southern Boiled Custard

Southern Boiled Custard

Yield: 4 cups

Serves: 6-8

Prep: 5 min

Cook: 15 min

Ready: 20 min

  • 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

  1. 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.

  2. 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.

  3. 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.





The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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