I love custard. At primary school, I used to ask for ‘just custard’ for pudding – and the main. I’m a custard connoisseur. This coconut custard recipe isn’t an alternative due to my dietary restrictions – I don’t have any (yet). It’s just a bloody good custard and it tastes a bit exotic cause it’s made with coconut milk. Make it, enjoy it with crumble, let me know whether it’s your bag or whether you’re going to just stick with Delia’s traditional version.
Notes on my recipe
I’ve been informed that using cornflour in custard is something of a controversy. I don’t know why. It’s not cheating. Using cornflour increases the likelihood that your eggs won’t curdle, that at the end of your custard-making endeavour, you’ll have some smooth custard to enjoy.
Yes, this recipe calls for you to use the yolk of two eggs. But don’t get rid of that see-through gooey bit! Keep it! You could make:
- an egg white omelette (oh hai, Amy in the West Wing circa 2001), or
- with the addition of a full egg, a giant fried egg.
The possibilities aren’t endless but some do exist.
Ingredients (depending on the extent to you which you and your pals are custard fiends, this recipes serves somewhere between 2 and 6 people)
- 1 400ml tin coconut milk
- 1 tsp vanilla extract
- 2 egg yolks
- 2 tbsp cornflour
- Honey to taste
- Pop the coconut milk into a pan and get it heating gently on the stove. Stir in 1 teaspoon of vanilla extract.
- Meanwhile, separate 2 eggs. Hold on to the whites for another recipe and put the yolks into a medium-sized bowl. Add the cornflour and mix with a balloon whisk. Add the honey – I tend to start with a tablespoon or so and see where it goes. You should start with a little more if you like a sweeter custard.
- When the coconut milk is warmed through but not boiling, gradually pour it into the egg yolk bowl, whisking all the while.
- Return the custard to the pan and pop back over a gentle heat.
- Stir over the heat until it thickens and coats the back of a spoon.
- Enjoy with a pud or try the isthisfood special just custard.
A note on ceramics: the jug used in my custard photographs is from the the wonderful Illyria Pottery in Oxford.