"PALEO" CUSTARD SAUCE
8 egg yolks
1 can of full fat coconut milk ( I used Thai Kitchen)
3-4 TBSP honey or maple syrup
1/4 tsp-1/2 tsp vanilla (start with less and taste)
dash of salt
Start by heating your coconut milk and honey/maple syrup and sprinkle of salt over medium heat for about 5-6 minutes until milk becomes a little hot. Then remove from heat and slowly whisk a little of the "hot" milk into the egg yolks. Don't add it all, just about 1/3-1/2 of the mixture. Then add the egg mixture to the milk in the pan, whisking while you add it. Place the pan back on the burner and heat over low heat (about 3 on my electric range), stirring constantly ( whisk works well), until it begins to thicken up a bit. You don't want it to boil, just thicken up. When it reaches your desired thickness, remove from heat, add your vanilla, and allow to cool, placing a piece of plastic wrap on it will help keep it from forming a skim if that bothers you. You can either serve warm or cold, my preference is cold, but it really does not matter. If it should curdle on you, an easy way to save it is to throw it in the blender, that will smooth out any curdles and give you a smooth sauce once again. So it's really quite simple and easy. Spread in crepes and top with some fruit sauce and enjoy.
|Crepe spread with custard sauce and topped with blueberry sauce. |
Ready to be wrapped up.