Paleo Egg Custard

Thanks to my pal Deborah for the inspiration to make and post this. The original recipe had almond milk and sugar, but I’ve gone fully coconut and sugar free in order to make a Paleo version.
It’s delicious and uber simple.
20131016-135020.jpg
 
You Will Need:
4 eggs
A good 4 second squirt of agave nectar or honey
1 teaspoon vanilla bean paste
pinch of sea salt
1 can of coconut milk
1/4 cup carton coconut milk
Nutmeg, to sprinkle
Method:
Preheat oven to 180 degrees.
Whisk together the eggs, sweetener, salt and vanilla.
Add coconut milks and combine well.
Take a large baking dish or meat roasting tin and pour about an inch of water in. Place the custard cooking dish (latter should be around 20 cm long at least) carefully into the water. The water should come about half way up the side of the dish and will act as a Bain Marie to help cook the custard.
Pour the mixture into the inner baking dish. Sprinkle the top with nutmeg.
Place the whole thing carefully into the oven and bake for 45 minutes or until custard is set (and a skewer comes out clean.)
Enjoy hot or serve cold. As you can see I couldn’t wait until the photo was ‘in the bag’…..  Whipped cream sets it off nicely, if you eat dairy (but then if you do you’d probably make a dairy egg custard too….I’m rambling now…)

20131016-135030.jpgI’m off for leftovers…

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3 thoughts on “Paleo Egg Custard

  1. Pingback: Vanilla Creme Brulée | Zlater Family CookBook

    • Hi. Yes, it’s BOTH the CANned coconut milk, and the more liquid CARTONED pouring coconut milk. I used a quantity of each, as listed, but I’m sure you could adjust this if you only have one kind of coconut milk

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