Thursday, March 10, 2011

Vanilla Custard

This turned out fairly well. I'm sure it could be tweaked to be better, but I honestly have no idea how to tweak it.  It was a shot in the dark to begin with!  If you like custard, it is a good, non-dairy custard.

Vanilla Custard


1 can coconut milk (Thai Kitchen brand is best)
2 eggs
1 TBSP raw honey
2 tsp vanilla extract
1/2 tsp arrowroot powder
Cinnamon (to taste)


Preheat oven to 350 F.

Combine all ingredients in food processor or large bowl with electric mixer.

Pour into ramekins or oven-safe dishes. Mine split well between four 1 cup ramekins.

Bake for 35 minutes.

Remove from oven, sprinkle with cinnamon, and place in refrigerator.  Cool before eating.

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