Vanilla Bean Coconut Custard
Servings Prep Time
4 5minutes
Cook Time
40minutes
Servings Prep Time
4 5minutes
Cook Time
40minutes
Ingredients
  • 1can full-fat coconut milk
  • 3 egg yolks
  • 2 whole eggs
  • 1tablespoon vanilla bean powder(see recipe notes for alternatives)
  • 1/2teaspoon liquid stevia extract
  • 1pinch sea salt
  • 1/2teaspoon cinnamon or nutmeg(optional)
Instructions
  1. 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.
  2. While milk is warming, combine eggs and yolks, vanilla, stevia and salt to a mixing bowl. Whisk until well mixed, set aside.
  3. When the milk is heated, slowly pour the hot milk mixture into the egg mixture. Stir constantly so the eggs don’t scramble.
  4. 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.
  5. 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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