Coconut Vanilla Custard (Dairy Free)

Gluten free - dairy free - refined sugar free - nut free - vegetarian - contains egg
  I've made a few different custard recipes dairy free, but this is one that kind of happened by accident. It came about because I had 3 egg yolks left over after using the whites, and the custard recipes I usually use tend to have 6 egg yolks in them. I didn't want to use more eggs, because I didn't want to either waste, or have to use, MORE egg whites. So I've combined the use of yolks, for that authentic taste, with some starch to help thicken it further. I think I've come up with a great compromise that you'll love. You can use the 3 eggs whites in my Chewy Macaroon Biccie recipe.
     This custard is a really great replacement for any recipe that calls for custard. It's thick and full of flavour. It would work great in a trifle. Custard is beautiful as a dessert on it's own. It's also wonderful with poached or caramelised fruit (served warm) or a fresh fruit salad (served cold). It's a great accompaniment to fruit cake or date pudding. My version is a different colour from the normal yellow colour you may be used to, as the rapadura sugar darkens it. And no custard powder here, either- it's too full of artificial yuckies.

Ingredients

• 1 cup milk of choice (I prefer almond)
  
• 1 cup coconut cream
• 1 teaspoon vanilla paste or 1 vanilla pod
• 3 egg yolks
• 3 tablespoons starch- tapioca, arrowroot or gf corn flour
  
• 1/4 cup rapadura sugar (or castor if you prefer)
  

Method

• In a large, heatproof bowl, whisk the egg yolks, starch, vanilla paste, and sugar until well combined and smooth. Set aside.
• If using a vanilla pod, cut it longways straight down the middle, and scrape out the seeds. Place the seeds and the whole pod into the milk in the next step.
• Place the almond (or rice) milk and coconut cream into a medium saucepan and place over medium heat. Stirring constantly, cook until hot but not boiling.
• Remove milk mixture from heat. Remove vanilla pod if using. Slowly pour milk into egg mixture, whisking vigorously as they combine.
• Return all of this new mixture back into the saucepan and place over a very low heat. Stir constantly until it thickens enough to coat the back of a wooden spoon. Do not allow it to boil. This will probably take at least 3-4 minutes.
• Serve immediately, or cool in the fridge if you prefer it cold (which I do!!).