Every now and then Rich will mention longingly that his favorite dessert that his mom made growing up was custard. Each time I make a mental note to make some vegan custard that is going to be the best f**king custard in the world. Because if my husband wants custard THEN HE’S GOING TO GET A VEGAN VERSION OF CUSTARD!
I’ve mentioned a few times before on this blog that I can be impulsive and so it’s no surprise that I found a recipe for coconut custard online but half way through I realized I didn’t have all the ingredients so I started to improvise.
Here’s what I did. First I heated these ingredients in a saucepan until they boiled:
- 1 can of regular coconut milk
- 2 tbsp cornstarch
- 1 tsp vanilla
- 1 tsp nutmeg
- 1/4 cup of sugar (I would double that but I ran out…I did use 1/2 a cup of icing sugar too)
I then poured the mixture (that was really rubbery) into small dessert cups. I used Blue Monkey Coconut milk which is really really thick so the custard ended up tasting more like jell-o. Still very tasty but not exactly like custard. (It just occurred to me that mixing in coconut chips before refrigerating would be divine.)
I put them in the fridge for an hour and sprinkled with sugar. I thought it would be amazing if I could crystallize the sugar with a hand-held lighter made for candles but….. it didn’t work. You need one of those mini-blow torch things.
Finally I topped it with some delicious raspberry jam!
Pretty tasty but I don’t think Rich has forgotten his childhood custard yet….