Custard Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 oz home made coconut milk
7 oz partially dripped SCD yogurt
4 eggs
3 T honey
1 tsp pure vanilla extract
dash cinnamon (optional)
dash nutmeg (optional)
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Directions: |
Directions:Preheat oven to 350°F.
Whisk eggs, honey and vanilla together, set aside.
In a medium saucepan heat coconut milk over medium-low heat until it just starts to simmer.
Spoon a couple of T in with the eggs and whisk briskly.
Slowly add the rest of the coconut milk to the eggs while whisking. It’s very important to whisk and add the coconut milk slowly because if you do it too fast it will cook the eggs and scramble them in your mixture.
Pour mixture into ramekins.
Dust with cinnamon and nutmeg if desired (I don't).
Place ramekins in a large baking pan, pour in hot water around them so it comes about half way up the ramekins.
Place in oven and bake for 50-60 minutes until custard looks firm on top.
Cool on baking rack and then store in refrigerator. |
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Personal
Notes: |
Personal
Notes: Consider making some SCD whipping cream, or make another SCD frosting, or cut up fresh berries for the top.
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