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!
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.
Chocolate Custard Recipe
Ingredients
- 3 eggs (see egg free custard note)
- 1 egg yolk
- 1 tbsp tapioca flour or arrowroot (optional but custard will be thin without it)
- 500 ml coconut cream (or regular whole cream.)
- 100 ml water
- 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
- 50-80 g dairy free chocolate, broken up into bits (depending on how rich you want it)
Instructions
If you are using THEMOMIX
- 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
Traditional Method
- 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. You’re done.
Notes
EGG FREE METHOD
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.
Comments 13
Hi Alexx
How long will this keep?
Thanks ☺
I made this for a dinner party on the weekend and everyone loved it. I served it with defrosted frozen rasberries and the crunchy biscuits. Really easy to prepare but looks fancy! Thanks Alexx.
Author
Oh wonderful! So glad you loved it – That’s my aim. Easy but impressive! x
Have you made it without the chocolate pieces? So hard to find one without crap in it
Author
Hi Carolyn, grab a block of Green & Black’s from Coles or Woolies, it’s a great organic and Fairtrade option x
Making a chocolate cherry trifle and I always come back to your custard, love it. Wondering if I could sub the 3 whole eggs with egg yolks, as I have a bunch to use up. If not, other ideas to use them up? Thanks in advance!
Author
Hi Rebecca – sorry I missed this just before chrissy. Hope you had a lovely one! Absolutely just use the yolks and then maybe add one whole egg to the three yolks (or 5 yolks instead if you’ve got that many) Cherry Trifle sounds delicious! x
Love this recipe! Used the leftovers in icy pole moulds and they turned out soooo delish!!
Author
That is a STELLAR idea! x
We love this cold in lunchboxes, thank you Alexx.
Author
yum! great idea 🙂
Author
Yum! great idea. x
Hi Alex, while the taste of this is to die for, mine is liquid… I’ve followed the TM steps, not sure how to improve next time, do you ever have this issue?