FOLLOW ALONG WITH ME
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 can full-fat coconut milk
- 3 egg yolks
- 2 whole eggs
- 1 tablespoon vanilla bean powder (see recipe notes for alternatives)
- 1/2 teaspoon liquid stevia extract
- 1 pinch sea salt
- 1/2 teaspoon cinnamon or nutmeg (optional)
Ingredients
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Instructions
- Preheat oven to 350 degrees. Add coconut milk into a microwave-safe bowl. Heat milk in the microwave 1 minute at a time, until the temperature reaches 180 degrees. Stir between each minute increment for even heating and to prevent burning. Do not exceed 180 degrees as custard may curdle.
- While milk is warming, combine eggs and yolks, vanilla, stevia and salt to a mixing bowl. Whisk until well mixed, set aside.
- When the milk is heated, slowly pour the hot milk mixture into the egg mixture. Stir constantly so the eggs don’t scramble.
- Divide the custard into 6 ounce ramekins. Optionally, sprinkle some cinnamon or nutmeg over the top of each custard. Place the ramekins in a deep baking tray and fill the tray with hot water until it covers half the ramekins.
- Place in the oven for 30-40 minutes, until custard has set. Serve custard warm or chilled.
Recipe Notes
1 tablespoon vanilla powder = 1 tablespoon vanilla extract = 1 whole vanilla bean = 1 tablespoon vanilla bean paste
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