|Dairy Free Chocolate Custard|
Last week I was on a mission to create a paleo custard recipe. My first attempts were eatable but not mouth watering. My first success was a vanilla custard which will be featured in the September issue of Stepmom Magazine. Last night I had a sweet tooth and all the right ingredients to attempt a chocolate custard!
This custard doesn't set up super firm. I don't mind the slightly runny consistency. If you want a firmer custard, slowly add a little bit of arrowroot powder to the mixture in step 8. This will also speed along the process if you don't want to stand over the stove string for 20-30 minutes.
- 1 can full fat coconut milk
- 1/2 tsp vanilla extract
- 2 TBS cocoa powder (unsweetened)
- 3 TBS honey
- 2 egg yolks
- cinnamon (optional)
- cayenne pepper (optional)
- arrowroot (optional)
- Make a double boiler out of a large pan and a small pot. Fill the pan half full of water on the stove over low heat. Put the pot inside the pan.
- Add the coconut milk, vanilla extract, and honey to the pot and heat it till it's hot.
- Turn off your stove. Leave the pan and pot where they are.
- In a heatproof bowl, whisk the egg yolks.VERY slowly, one tablespoon at a time, transfer the hot coconut mixture to the eggs, whisking constantly. You will curdle your eggs if you do this too quickly.
- Transfer the mixture back to the cooking pot.
- Turn the stove back on low and whisk in the cocoa powder.
- Whisk lightly but constantly until the mixture thickens. This takes 20+ minutes. If you aren't getting the consistency you want you can slowly sprinkle arrowroot powder into the mixture. Only add about 1/8 tsp at a time.
- When you achieve a good consistency, strain the mixture through a fine mesh strainer into serving dishes. This will catch the clumps you likely didn’t even know you had.
- Allow the custard to cool.
- Cover and place in the refrigerator overnight to allow it to fully setup.
- Sprinkle with cinnamon and cayenne to serve.