Almond Milk Custard with a Touch of Lemon
Almond Milk Custard is a light, silky dessert, perfect for these hot summer days. A touch of lemon flavor perfectly accompanies the sweetness.
Popular since the early Middle Ages both with milk and almond milk, serve the custard by itself, poured over pound cake or yellow cake slices or fill small pastry cups.
Sprinkle cinnamon over each custard cup and serve cold or at room temperature. With almond milk, the dessert is dairy free and vegetarian. Recipe is below.
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Almond Milk Custard with a Touch of Lemon
Yield 5 cups
4 cups unsweetened almond milk
1 stick cinnamon
Lemon rind from 1 lemon
1 cup cream of coconut
4 egg yolks
3/4 cups sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon, sprinkled over each custard cup
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Heat over medium heat almond milk and cream of coconut, cinnamon stick and lemon rink together in a pot until bubbles start to form on the sides. Do not boil.
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In a medium size bowl, beat egg yolks and sugar until pale yellow. Add corn starch and keep beating until entirely smooth.
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Add vanilla extract and beat until smooth and creamy. Remove cinnamon stick and lemon rind. Slowly add about 1/2 cup of warm milk to the egg yolks, stirring constantly.
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Add rest of milk and stir until well incorporated.
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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.
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Pour into small dishes for individual portions, sprinkle cinnamon on top and refrigerate until time to serve.
Keep it gluten free: Substitute potato starch for cornstarch.
Diabetic Friendly: Use 1/4 cup plus 1 tablespoon Stevia in place of sugar.
Make it dairy: Use milk in place of almond milk.
Nutmeg: Sprinkle nutmeg on top rather than cinnamon.
Fresh berries: Serve with fresh berries on the side.
