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
Ingredients:
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)
Method:
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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