Category Archives: Condiments & Staples

Custard 012

Dairy-Free Custard (SCD & GFCF)

This entry is a little different than previously posted recipes because it is to supplement the how-to, step-by-step video I made about making a dairy-free custard. This custard is the standard recipe that I use for other recipes requiring custard or sometimes substituting yogurt in sweet things such as, but not limited to, baked goods, which I will be blogging in the near future.

I’ve included some serving suggestions, as well as additional tips, following the instructions below. The leftover egg whites can be saved and used in another recipe. If you don’t have a double boiler, stack a stove-proof bowl over a pot of simmering water. Be sure that the bottom of the bowl doesn’t touch the water.

If doubling this recipe, you may use the original measurement of coconut oil if you wish. It isn’t necessary to increase the amount due to the coconut oil’s richness. Whether you double it or not, the custard’s flavour and consistency won’t be affected either way.

[Update July 2010: this recipe is also available in the Cook IT Allergy Free app, available from iTunes]

Ingredients

5 to 6 egg yolks
1/2 cup honey
1/2 cup to 1 cup coconut milk
1/3 cup coconut oil
1 tsp. pure vanilla extract

Method

  1. Beat the egg yolks and honey together and add the coconut milk. Cook the custard over medium heat  double boiler style (stove-proof bowl balanced over a pot of simmering water, make sure the bottom of the bowl does not touch the water) for 35 minutes until thickened to a yogurt-like consistency (it should coat a spoon); an additional 10 minutes may be needed if it still isn’t thick enough at the end of the cooking time.  If it still isn’t thick after 10 minutes, refer to the following suggestion in the second paragraph below (after step 2).
  2. Remove from heat and whisk in the oil, adding the oil in a steady stream. The custard and oil will separate but keep on going; as you continue it will gradually smooth out. Add the vanilla and cool. Serve the custard in bowls with the prepared fruit (see below for suggestions).

Whether you use five or six egg yolks doesn’t affect the custard overall; depending on the amount, when doubling the recipe use eight to ten or twelve egg yolks, and so on. It isn’t exact math, but these are the amounts of egg yolks I have used when doubling the custard. I know this may sound confusing, but sometimes I have fallen short of one or two yolks and in my experience this small difference doesn’t affect the overall outcome of the custard. I’m not always precise in my measurements. when making this custard recipe. The egg yolks’ colour can also affect the colour of the custard – while usually a pale yellow, if you are using egg yolks that are a darker colour, such as orange, the custard will be a similar colour.

The thickness of the coconut milk also contributes to the thickness of the custard in addition to the egg yolks. Sometimes the custard will have hardly thickened at all, even after it’s completed its cooking time. I’ve had this case scenario many times. If this is the case, rest assured there is nothing wrong. I know the natural impulse could be to grab the cornstarch or try to find something else to thicken it, but in this case all that’s required is  a little refrigeration. Once you’ve added the coconut oil and vanilla and it’s cooled enough, cover it and chill in the fridge – it will thicken. Chill it for a few hours or overnight; how much it thickens depends on how long you leave it in the fridge. After two days, the custard thickens to a spreadable consistency.

Serving Ideas

Custard pairs extremely well with a variety of fruit, a favourite being fresh organic strawberries. Organic strawberries are ultimately sweeter than the conventional type. Strawberries are also better when they’re in season.

Other fruit ideas are ripe banana (a rich treat), nectarine, peach, plum, raspberries, apple, and pear. Pear is absolutely excellent eaten with custard! The custard and pear’s flavours sort of compliment each other, the overall flavour is creamy and it sort of offsets the richness of the custard. This is also the same case for apple. You may also use a combination of the aforementioned fruit. Other fruit possibilities may be tried with the custard; those that I have listed are what I have tried with the custard so far. Enjoy!

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Chocolate Sauce (GFCF)

It is important that the coconut milk is as thick as possible to ensure proper consistency and thickening as it chills. It also makes a great ice cream (see instructions). To make mint chocolate, add 1 teaspoon of pure mint extract after all the other ingredients are combined and fully incorporated.

Ingredients

1/2 cup thick coconut milk or coconut cream
2 tbsp. cocoa powder
1 tbsp. honey, warmed until runny

Method

Using a whisk, mix the cocoa powder into the coconut milk. Add honey. When the honey is added, ensure that all the ingredients are thoroughly mixed. It should have a relatively thick consistency, although the warmth of the honey may cut its thickness initially. Use as is, or chill in the fridge until it’s to the consistency of a spread (use as icing) or freeze to make ice cream.

Video

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