Ah custard! It always reminds us of childhood. In some of our families, Birds Custard Powder was a fixture, and in a nostalgic moment recently we checked out the ingredients list. Yep, high in sugar and not much else in there resembling real food. So here’s a low sugar and dairy free custard that is not only a cinch to make, but should provoke some happy memories of this comforting dessert.
Serves 4-6
Ingredients
5 – Dates, pitted
1 x 400ml can – Coconut milk
1 x 400ml can – Coconut cream
2 – Eggs
2 – Egg yolks
1 – Vanilla bean
1 punnet – Fresh blueberries
– Cacao to serve (optional)
Method
- Preheat the oven to 200 degrees celsius.
- Process the dates with a little of the coconut milk until you have a smooth consistency.
- Combine the dates with the remainder of the coconut milk and cream.
- In a separate bowl, lightly beat the eggs and egg yolks together before beating into the coconut mixture.
- Scrape the seeds from the vanilla bean into the custard and mix in well.
- Pour the mixture into 4 x 200ml ramekins (or you can spread it into 6 smaller ones).
- Put the ramekins into a baking dish and pour enough boiling water to come up halfway up the sides.
- Check the custard after 25 minutes – we’ve found the cooking time can really depend on your oven. You want the custard to be wobbling just a little bit in the centre so if it’s jiggling like crazy give it some extra time.
- Refrigerate until ready to serve, then dust with a little cacao and scatter with blueberries.
- Pour the mixture into 4 x 200ml ramekins (or you can spread it into 6 smaller ones).
- Put the ramekins into a baking dish and pour enough boiling water to come up halfway up the sides.
Recipe by Damon Gameau – The man behind ‘That Sugar Film’
W: www.thatsugarfilm.com
F: /thatsugarfilm
I: @thatsugarfilm
