Custard is such an easy thing to get happening at a moment’s notice and chocolate custard is always a winner. We were off to friends’ tonight for dinner and our arrangement is ‘we bring cocktails and dessert’ and you do mains and sides. Problem was, I had so little time between a yoga class, a birthday party my little man was invited to, and then the BBQ… What was a girl to do? I came up with a new dessert to fit the time poor factor. If you’re really time poor just do the custard and serve with berries. If you’ve got a little more time up your sleeve, add the ultra crunchy gluten free biscuits. Once the custard soaks into them, they melt in your mouth and it is oh. so. good!
What you’ll need
3 eggs (see egg free custard note below)
1 egg yolk
1 tbsp tapioca flour or arrowroot (optional but custard will be thin without it)
500ml coconut cream (or regular whole cream.)
1/3 cup rice malt syrup / maple / honey (rice malt syrup is fructose free and what I used. If new to low sugar desserts, taste and add a little syrup if not sweet enough)
1 heaped tsp vanilla bean powder (OR 1 vanilla scraped out with bean tossed in while custard is being made and rested for full flavour)
1 heaped tsp ground cinnamon
1 pinch salt
2 tbsp cacao / dutch processed chocolate powder
50g-80g dairy free chocolate, broken up into bits (depending on how rich you want it)
What to do
Thermomix method: Throw it all into the thermomix (except chocolate pieces) and cook on speed 4, 80C, 7 minutes. Then stir in chocolate, speed 3, 20 seconds. You’re done. Pour into glass jug or jar
Heat the coconut cream, vanilla, cinnamon and water in a saucepan.
Whisk the eggs, cacao, tapioca, salt and syrup together in a bowl to the side.
Once coconut cream / water starts to boil a tiny bit, you then pour it into the egg mixture very very slowly, whisking as you go. SLOW IS KEY so you don’t cook the eggs.
Then, pour the whole mixture back into the saucepan and stir continuously on low / med heat until the custard thickens.
Lastly, once thickened, turn off the heat and stir in the chocolate pieces.
Pour into bowl, jug or jar to cool.
EGG FREE: You could thicken this with gelatin instead of eggs. Heat up everything on the stove together (spices, coconut cream / regular cream, tapioca, syrup) until just bubbling. Whisk in 1 flat tablespoon gelatin powder and cool to thicken into a ‘custard’ without eggs. Here’s the gelatin I use. It lasts months and is worth it for being ethical, free from antibiotic residue and hormones.
Now remember, this pairs so, so well with these ultra crunchy biscuits / cookies broken up into chunks OR these super easy crunchy coconut & nut sprinkles and of course strawberries if they’re in season. Conventional strawberries are packed with pesticides, so best wait until the real strawberry season and enjoy a few delicious punnets when they’re not too expensive.
Lastly, if you like it, I’d so love if you’d pop back and say you’ve enjoyed it here or share it with your friends. Big thank you!
Real Food. Happy Bodies.