The history of custard, combining milk and eggs together is ancient, dating back to Roman times. A modern version of this creamy, rich custard is easy to make stove top. Substituting cream for dairy free beverage such as almond milk or coconut milk beverage makes a nice dairy free dessert option. Serve Custard sauce topped with or layer in-between jam, berries, toasted coconut or shaved chocolate or as a layer between lady fingers or cake slices.
- Put almond milk, sugar and vanilla bean in Ultimate Culinaire, whisk to combine. Turn heat to medium and cook for 2-3 minutes until mixture simmers.
- Remove vanilla bean from pan, turn heat to low. Let vanilla bean cool slightly and then scrape out the paste inside the beans using a small paring knife. Put vanilla bean paste back into warmed milk mixture. Whisk to combine
- In a small bowl combine eggs, cornstarch and a pinch of salt. Thoroughly whisk ingredients together until thoroughly combined. Pour ¼ cup of warmed milk mixture into eggs and whisk to combine.
- Slowly pour eggs, sugar, milk mixture into milk, sugar mixture in Ultimate Culinaire and whisk to combine. Cook mixture for 3-4 minutes until it is thickened. If custard begins to stick, adjust heat.
- Remove custard from stove and cool slightly. Place custard sauce in bowls, glasses or individual serving dishes.
- Serve custard warm or chilled with a sprinkle of cinnamon on top or garnish with your choice of berries, fruit, toasted coconut or shaved chocolate.
- Substitute non-dairy milk beverage for milk.
- Use basic recipe and add in flavorings; ground espresso powder, citrus zest, cacao powder, ground hazelnuts or pistachios, ginger or spices for an endless variety of custards.
- For thicker custard add an additional 1 Tablespoon of cornstarch to recipe.