Custard is love in food form. It’s sweet, creamy, and gives you a hug from the inside. I came up with this recipe to use up leftover egg yolks from my Flu y Egg White Biscuits recipe. It has since become one of our favorite summertime desserts, eaten chilled with fresh berries on top.
Note: It’s important that your custard does not come to a boil in step 4 or it could curdle. Curdled custard is not cute. Not cute at all.
8 egg yolks
1 cup raw honey
1 tablespoon coconut flour
3 cans (13.66oz) coconut milk, full fat
1 teaspoon vanilla extract
¼ teaspoon Lemon Zest
Separate the yolks from the whites. Use the whites for something awesome, like Fluffy Egg White Biscuits or Angel Food Cake. Or make yourself a yummy egg white omelet with bacon. Mmmmmm, bacon.
Combine the egg yolks and honey in a saucepan. Whisk together until smooth. Mix in the coconut flour.
Combine the coconut milk, vanilla extract, and lemon zest in a medium saucepan. Place the milk mixture over medium heat. Bring to a boil and then remove from the heat.
Pour the hot milk mixture into the egg yolk mixture, stirring while you pour. Place the mixture on low heat, stirring constantly for 5 minutes. Don’t boil; just simmer.
Remove from heat and cool for a few minutes. Continue to stir occasionally as it cools. Once cooled to room temperature, pour into individual custard cups. Chill in the fridge for 30 minutes or until serving. Garnish with fresh fruit and mint leaves. Enjoy!
Calories: 160
Fat: 10g
Carbohydrates: 16g
Sodium: 9mg
Fiber: 1g
Protein: 2g
Sugar: 15g