I've never made a custard. Or a creme brûlée, or a panna cotta. Actually never made any egg/cream/milk based desserts. Though, recently, I was flipping through a healthy living magazine and saw a lemon custard that subbed coconut milk for regular milk, and coconut sugar for sugar. I quickly grabbed a handful of my favorite seasonal ingredients, spices, and a can of coconut cream and dove in.
First I lined a pan with a sopping wet towel (so ramekins don't slide) and sat two ramekins on top. I then put a pot of water on to boil. I mixed the ingredients, poured into the ramekins, filled the pan with water to almost the tip top of the ramekins, then baked at 325 for 45 minutes. For the last 5 minutes, I sprinkled an extra tsp on each of coconut sugar and broiled to get a sweet, crisper crust layer on top.
Allow each to cool a bit before serving. I prefer these warm.
I chose to do a gingerbread flavor custard, perfect for the holidays, plus ginger is great for colds and flu, a seasonal favorite (<--- sarcasm.)
Before serving, I crumbled some Go Raw Organic Ginger Snaps Super Cookies on top to even further add to the ginger flavor. These are RAW cookies, so none of the goodness is baked out. They're made with only Organic Coconut (Unsulphured), Sprouted Organic Sesame Seeds, Organic Dates and Organic Ginger. PRIMO!
For the custard you will need:
1/3 cup coconut cream (sub about half cup of coconut milk)
1/6 cup water (about 2.5 tbsp)
1/2 tsp vanilla extract or alcohol free vanilla flavoring
and then 1/4 tsp each of:
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