Easy Dairy Free Custard for cakes, breakfast, dessert
Use this easy custard for breakfast with granola and yogurt, add fruit and nuts as a snack or dessert, ALONE!!! As a Cake filler between the layers, pie filler, and so much more! ENJOY!
Ingredients
The Roux to thicken
- 1.5 tbsp butter
- 3 tbsp arrowroot flour
Add Coconut milk then the whisked yolks
- 1 cup coconut milk
- 2 large egg yolks add one or two more egg yolks for a more yellow custard!
Add remainder ingredients, take off heat when getting thick.
- 1 tsp vanilla
- 3 tbsp lemon juice ~ 1 lemon squeezed
- 1/2 tsp lemon rind
- 1 pinch sea salt or himalayan salt or two pinches
- 1 tbsp maple syrup -optional
Makes 1 1/2 cups of custard
Instructions
- First separate the egg yolks - and whisk. Use 2-4 egg yolks depending on how yellow you want it!
- With Whisk mix, and with spatula to get off the bottom for this process.
- Make roux - butter and flour in small sauce over low -medium heat
- Add coconut milk mixing. Then add eggs yolks, and mix or whisk.
- Add remaining ingredients and mix with spatula! Take off heat as soon as you see it start to thicken.
- Voila! Custard!
- Use between layers of cake, or breakfast with yogurt, fruit and granola. Or as a snack on its own.