- 250 ml 250 ml 250 ml Almond Milk, (or any nut milk)
- 1 whole 1 whole 1 whole Vanilla Bean Pod, split
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Palm Sugar
- 3 whole 3 whole 3 whole Egg Yolk
- 1 tsp 1 tsp 1 tsp Tapioca Starch
- In a small saucepan, over a low heat, warm the milk gently with the split vanilla pod.
- Bring it to the boil and remove the pod.
- Use a small knife to gently scrape the seeds from the inside of the pod. Add these back to the pan.
- Beat the egg yolks with the sugar and flour.
- Add a little of the boiled milk to the egg mixture and briskly whisk back into the pan.
- Whisk gently over a medium heat until the mixture thickens and starts to cling to the whisk.
- Proper custard is thinner than the stuff we have become used to so don't try to recreate that.
- You can pour and serve now, or press a piece of cling film onto the surface to stop a skin forming and reheat gently later.
When it comes to nut milk there are now a variety of options available and can be found in most mainstream supermarkets; health food stores will often have an even larger variety. You do need to be aware of the extra ingredients that are added into many mainstream brands. As with most of our supermarket products you may be surprised at what is actually included in your carton of nut milk; thickening agents are often included along with preservatives to extend the life span. Ideally all you want to see in your nut milk is a combination of nuts, water and a small amount of natural sweetener. However, the only way you are going to get this is to make your own at home.
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