Ah custard! It always reminds us of childhood. In some of our families, custard powder was a staple, and in a nostalgic moment recently we checked out the ingredients list. Yep, high in sugar and not much else in there resembling real food. So here’s a low sugar and dairy free custard that is not only a cinch to make, but should provoke some happy memories of this comforting dessert.
Ingredients
5 Dates, pitted
400ml can – Coconut milk
400ml can – Coconut cream
2 Eggs
2 Egg yolks
1 Vanilla bean
1 punnet fresh blueberries
Cacao to serve (optional)
Method
Preheat the oven to 200 degrees celsius.
Process the dates with a little of the coconut milk until you have a smooth consistency.
Combine the dates with the remainder of the coconut milk and cream.
In a separate bowl, lightly beat the eggs and egg yolks together before beating into the coconut mixture.
Scrape the seeds from the vanilla bean into the custard and mix in well.
Pour the mixture into 4 x 200ml ramekins (or you can spread it into 6 smaller ones).
Put the ramekins into a baking dish and pour enough boiling water to come up halfway up the sides.
Check the custard after 25 minutes – we’ve found the cooking time can really depend on your oven. You want the custard to be wobbling just a little bit in the centre so if it’s jiggling like crazy give it some extra time.
Refrigerate until ready to serve, then dust with a little cacao and scatter with blueberries.
Pour the mixture into 4 x 200ml ramekins (or you can spread it into 6 smaller ones).
Put the ramekins into a baking dish and pour enough boiling water to come up halfway up the sides.
This is an edited extract from That Sugar Film by Damon Gameau.
Source: Read Full Article