"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Custard Recipe

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Custard image
Lisa and Margo, Approximately 1978

 

This recipe for Custard, by , is from Our Family's Favourite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Morrison

Category:
Category:

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)

Directions:
Directions:
Preheat oven to 350F.
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. Its 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.

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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