Holiday Custard, 2 ways

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The other night I got a call from some friends that they wanted to get together for dinner. I got super ambitious for a moment and decided to whip up a nice dessert. I was a bit perplexed on what I should make then I thought back to last December and the delicious paleo Gingerbread Custard I created for the blog. I changed the flavor a bit and dessert was a cinch! You MUST try these. They're a mix of a pudding, a flan, a custard — I can't quite but my finger on it, but the taste is delicious, the texture is soft and warm, and it's SO easy to make. 

Chocolate Orange Custard and Spiced Cardamom Custard

For 2 custards, you'll need:

1/3 cup coconut milk (canned)

2 eggs

1/4 cup coconut sugar

Either: 1 tbsp cacao powder and juice of 1/4 of a small orange plus some zest from the peel

or

1/2 tsp vanilla extract

1/4 tsp each of ground ginger, cinnamon, and cardamom

 

Preheat oven to 325. Grease 2 small ramekins and sprinkle with coconut sugar if desired. 

Fill a pan with water and place ramekins inside. You can use a bread pan if you're only doing 2. The water should come close to the top of the custard dishes. This is what will cook the custard. Refer to this post for more info!

Combine coconut milk, sugar, eggs, and desired flavoring. Pour into ramekins and bake for 45 minutes at 325.

Remove carefully (don't spill the water!) and enjoy! 

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