Custard had always been my favourite in trifle or summer tarts or cakes. It's sweet and creamy and sets perfectly. I had made custard before but this time it turned out perfect and just how I wanted it. I'm using this recipe for another recipe I am developing which will also be coming soon to my blog. So here is the vanilla custar recipe.
1 cup of almond milk
3/4 and 1 tbsp of creamy coconut milk not watery and not too thick.
1 tsp of vanilla extract
4 egg yolks
2 1/2 tbsps of tapioca flour
1/3 cup of honey
In a saucepan heat up the almond milk and coconut milk and vanilla. Whisk gently but do not boil just simmer until hot. In another bowl whisk the egg yolks, honey and tapioca flour together starting with the yolks then honey then the flour. Add half the hot milk to the yolk mixture and whisk. Then add the rest and mix well. Pour back the mixture into the saucepan and place on medium heat. Whisk constantly for about 5-15 minutes or until you start to see the custard thicken, do not boil. If you want it to set for something just place in the fridge with whatever your making. Let cool and enjoy!