Sunday, April 9, 2017

Experiments with Custard

So it turned out that I had a massive amount of eggs from my chickens and an enormous jar of fig marmalade purchased on a whim at Costco.

So what is a person to do? I decided to make fig custard. Since I plan on having this be a base for a trifle for a daughter with a milk allergy I did a bit of experimenting.

Here is the basic recipe.

1 cup coconut milk
2 egg yolks 
2 teas. Potato starch
1tablespoon organic sugar
Pinch of sea salt
1/2 cup fig marmalade 
1/2 teas vanilla

In a small bowl I mixed the salt, sugar, potato starch and the egg yolks until smooth. Heat up the coconut milk in a saucepan to about 110. Pour about 1/4 cup into yolk mixture in a thin stream beating well. This will help temper the yolks. I then poured the yolk mixture into the remaining coconut milk in the pan stirring very well. I gently heated the mixture to 165-70 degrees. The custard will get thick. Remove from heat I then stirred in the fig marmalade and vanilla mixing well. When it is mixed completely pour into custard cups and refrigerate until well chilled. Serve with goat's milk caramel or whipped coconut milk.

For the trifle I plan on layering it with the angel food cake cut in chunks and brown sugar/maple walnuts. Mmmmm.... I have a feeling it will be the star of our Ostara celebration.




1 comment:

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