Custard is a very old-school, English, Southern, comfort food kind of food -- BUT best of all, it is easily modified to fit into a sugar-free, grain-free, low-carb kind of life.
Mastered and it can be used (as I have) as the base for pie, poured over summer berries or a winter spicy bread (low-carb of course), a stand-alone dessert with whipped cream and even frozen as ice cream. If you aren't making custard, you should start -- TODAY!!
I've had in mind to make a coconut custard for quite some time -- coconut pie is one of my Daddy's favorite desserts and I LOVE canned coconut milk -- that is where I would start my custard adventure.
The science behind an egg thickened custard tells us it is fussy and delicate and will do best in a double boiler or made in the oven in a water bath. Don't have a double-boiler -- neither do I -- How To Make A Double Boiler. A double boiler is recommended for this recipe. We'll explore the oven method on another recipe. Now that said, my dear Grandma was the queen of custard pies and I know she didn't use a double boiler -- she was a brave soul and put her saucepan directly on the fire -- she must have mastered all that fussy science, lol. I am no master, a double boiler was used - and nothing went terribly wrong :)
Individual Coconut Custard *Pies*
Crust:
1-1/2 c almond flour
1/3 c granulated sweetener (I used erythritol)
1/4 tsp salt
1/4 c butter, chilled
1 egg white (reserve yolk for custard)
Custard:
1 14-ounce can unsweetened coconut milk
2/3 c granulated sweetener (I used erythritol)
1/4 tsp liquid stevia extract
1 cup heavy whipping cream
8 egg yolks
1 tsp coconut extract
1 tsp almond extract
1/2 c toasted coconut flakes (or shreds)
Whipped Cream
For crust, preheat oven to 325°F. In the bowl of a food processor fitted with a steal blade, combine all ingredients except egg white. Pulse until it looks like course crumbs. Transfer from food processor bowl to a mixing bowl and add in egg white and mixed just until well combined. Divide equally between 8 individual serving dishes (I used canning jars) or 1 10-inch pie or tart pan and press onto bottoms (and up the sides if using a tart pan). Bake in preheated oven for 18-20 minutes or until lightly browned. Remove to cooling rack and completely cool. In a heatproof bowl, fitted over a saucepan of simmering water, combine coconut milk, and cream and heat until the milk mixture is hot and small bubbles are forming around the sides of the bowl. Meanwhile, in a medium mixing bowl, whisk egg yolks until frothy. Add the granulated sweetener, and continue stirring until well combined and a lighter yellow color. Stir a cup of the hot milk mixture into the egg mixture and beat to combine. Pour the tempered egg mixture back into the remaining milk in the saucepan. Continue cooking the custard, stirring frequently, until thickened, about 15 to 20 minutes. Watch carefully, stirring constantly towards the end to make sure the egg yolks don't overcook. Remove the saucepan from the stove. Whisk in extracts and stir the custard for another minute or so to release some of the heat. Allow to cool for 5-10 minutes and then ladle over baked and cooled crusts. Divide toasted coconut equally over individual pies. Refrigerate for at least 6 hours. Serve with sweetened whipped cream. Makes 8 servings. Each serving is 393 calories and 5.22g net carbs -- these totals are BEFORE adding whipped cream topping.