Non-Dairy Boston Cream Pie Bites
Yield 5 cups
3 cups unsweetened almond milk
1 cup cream of coconut
1 stick cinnamon
Finely grated rind from 1 lemon
4 egg yolks
3/4 cups sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
Heat almond milk and cream of coconut, cinnamon stick and lemon rind together in a pot over medium heat until bubbles start to form on the sides.
In a bowl, beat egg yolks and sugar until pale yellow. Add corn starch and keep beating until entirely smooth.
Add vanilla extract and beat until smooth and creamy. Remove cinnamon stick. Slowly add about 1/2 cup of warm milk to the egg yolks, stirring constantly.
Add rest of milk and stir until well incorporated.
Return mixture to stove and cook at low to medium heat until it thickens slightly and coats the back of a wood spoon. Do not bring to boil.
Cool and refrigerate before using as filling.
Yield: 1/2 cup
6 squares semi-sweet chocolate
1/2 cup water
Melt chocolate in water over medium heat, stirring constantly to blend.
Cool a bit but not until the chocolate solidifies.
Yellow cake recipe for 1 cake, using non-dairy milk instead of dairy milk.
1. Bake in a thin layer in baking sheets. Cool.
1. Cut into 2” or 3” squares.
2. Place bottoms on a dish or pan. Take a tablespoon of the refrigerated custard and spoon over cake. Gently place top over the custard.
3. Spread or drizzle over top layer of the yellow cake.
4. For added custardy flavor, drizzle custard over top and sides. Refrigerate before serving.
Tip: To save time, make the yellow cake ahead of time and refrigerate or freeze.
Make it sugar free: Glaze: use sugar free chocolate. Yellow cake: use stevia in place of sugar. Custard: Use 1/4 cup plus 1 tablespoon Stevia in place of sugar. To fully reduce sugar, use almond milk totally and eliminate the cream of coconut.
Keep it gluten free: Custard: Substitute potato starch for cornstarch. Yellow cake: Use a gluten free flour to make cake.
Make it muffin tins: For a nice round shape and easy assembly, make yellow cake recipe in muffin tins.