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After three requests for custard recipes, I decided I’d better post them
This is my grandmother’s recipe. I wonder what she would have thought about almond milk!
7 cups almond milk
1 cup sweetener
1 Tbsp vanilla
Heat the milk until hot. Do not boil! Stir often. Mix the eggs and sweetener. Pour two cups of hot milk over eggs and sweetener. Mix well. Pour this into the rest of the milk. Stir constantly! Cook until it begins to thicken. Add vanilla and chill.
Notes: The original recipe called for sugar. I changed it to honey during my Health Nut days. DD cannot drink unsweetened almond milk because the carrageen upsets her stomach. But I can buy regular flavor almond milk without carrageen. One cup of honey and regular flavor almond milk was too sweet for me. Next time I’ll use ½ - ¾ cup sweetener.
Though this is called boiled custard, if you really let it boil it is not as smooth. Cook until it is thick, but try not to let it boil.
Boiled custard is great frozen in an ice cream freezer.
2 cups scalded almond milk.
¼ - ½ cup sugar
½ tsp vanilla
Mix other ingredients into the scalded milk. Pour into a baked pie crust. Cook in 325 degree oven for 40 minutes or until firm.
Notes: Instead of a pie crust, I poured mine into a baking dish sprayed with cooking spray.
Because I also added 2 cups of coconut, and because I was cooking it for my husband who has to watch his blood sugar, I used ¼ cup of sugar. It was plenty sweet.
Because of the coconut, my custard was thicker, so it longer than 40 minutes to cook.
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