If you’re dairy free or lactose intolerant you don’t have to miss out on the creamy deliciousness of custard.
Serves 4
- 6 egg yolks*
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon honey (optional)
- ¼ cup melted coconut oil or unsalted butter**
Method:
Whisk together egg yolks, almond milk, vanilla and optional sweetener in a medium metal bowl.
Slowly mix in the melted coconut oil or butter. Be sure the oil isn’t too hot, or the eggs may cook unevenly.
Place the bowl over a saucepan of simmering water. Whisk the mixture constantly and vigorously until thickened. Your instant-read thermometer should register 140°F for 3 full minutes. Usually, this means about 5 minutes of total cooking time. (When ready, it should coat the back of a spoon.)
Remove the custard from the water bath. Serve either warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
*You can also substitute one whole egg for two egg yolks. Two egg whites will also thicken the custard as much as one whole egg, but the characteristic custard colour and flavour will be missing.
**Butter is extremely low in lactose, however, if you are affected by lactose consider using butter sparingly.