Update: Find a slightly more simple recipe here in my Baked Custard - Take 2 Post. I still prefer the custard recipe below as it is richer in taste, but I also love the 'take 2' version!
We like custard. I grew up getting a mug of baked custard at Luby's every time we went. There is a great recipe in Nourishing Traditions for custard that we love. I don't make it very often because it is rare to get raw cream and I refuse to use UHT cream from the store.
So yesterday my sweet 3 1/2 year old received a box 'from the man in the big truck' that he had REALLY wanted to give to his daddy for his birthday (it was a yoyo :-) ). So I decided to make custard for an extra little celebration treat. But I decided to embrace my fears and use....coconut milk.
The fantastic thing about custard is that it is a dessert that is full of great things. Good fats, good egg yolks, and good taste. I would seriously let us all eat this for breakfast (after eating some other protein and fat) it is so nourishing. It has honey in it, yes, but it's not much by dessert standard. And we think it would be great with less honey than the recipe calls for (but we haven't tried it yet).
So back to coconut milk. I want to get more coconut in our diet, and we are not using raw milk for a while right now. I am very sensitive to coconut taste, so I was extremely excited when I tasted the finished product and couldn't taste coconut! Yay :-)
Enjoy!
Baked Custard {Recipe - GAPS/Paleo}
Ingredients:
- 1 can full fat coconut milk (Native Forest is organic and does not have BPA in the lining of their cans)
- 5 egg yolks
- 1/4 cup honey
- 1-2 tsp vanilla extract (I used 2 and loved it, but you can also just use 1 and it's still great)
- Optional: Nutmeg or cinnamon or whatever spice you like
Process:
- Preheat oven to 350* and fill a kettle with water and get it hot while you are preparing the custard. If you don't have a kettle, heat some in a pot or use the hottest water from your faucet.
- Warm the coconut milk up on the stove. You can add 4 tablespoons (1/4 cup) of water to make the coconut milk be a full 2 cups. Or you don't. Whatever you're in the mood for. :-)
- While the coconut milk is heating, whisk the 5 egg yolks with the honey and vanilla until smooth. Prepare your custard dishes by placing them in a baking dish large enough to hold them. (I don't have custard ramekins so I just use what I can find...you can also make this in one larger dish like a loaf pan or small baking dish...it will just impact baking time.)
- When the coconut milk is warm/hot but definitely not close to boiling (I could still put my finger in it and it didn't hurt...so scientific, I know) slowly pour it into the egg/honey mixture while whisking. Mix well.
- Pour into your custard dishes, and fill the baking dish with hot water (I usually do about halfway).
- At this point, I sprinkle mine pretty heavily with ground nutmeg because that's what I love. Alternatively, you can wait until after it bakes and sprinkle a spice on top. It's just what you prefer - try it different ways and see which way you like best. You could use nutmeg, cinnamon, or some other spice, or you could leave it plain - it's great that way, too!
- Bake at 350* for about 50min - 1 hr until a knife inserted in the center comes out clean. The custard will still jiggle a little when moved. This will take longer if you use dishes that make the custard much thicker.
- Remove and let cool - We prefer to put ours in the fridge and eat it cold.
Again, I was so pleasantly surprised that I couldn't taste coconut. If you drink milk, just substitute the coconut milk for 2 cups of whole raw milk or 1 cup raw cream and 1 cup raw milk. Or all cream. :-)
Enjoy! This is part of Real Food Wednesday and Fight Back Friday and Superfood Sunday Food Carnival.
FAQs
Stirred custards are cooked in a saucepan until thick but still liquid in consistency, while baked custards are usually cooked in ovenproof dishes in a water bath or bain-marie until set.
What are the mistakes when making custard? ›
The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
What causes a baked custard to become firm? ›
According to "On Food and Cooking" by Harold McGee, custard's consistency can be "firm, soft, slick or creamy, depending on its egg content. The greater the proportion of whole eggs or whites, the firmer and glossier the custard." Whole eggs, as opposed to just egg yolks, will also give you a firmer texture.
Why are baked custards baked in a low oven? ›
We generally bake custards in a low oven in order to mitigate the heat differential between the exterior of a pie or cheesecake and the interior. A low oven temperature also slows down the rate of cooking, thereby increasing the window of time when a dessert is perfectly cooked.
What are the three types of baked custard? ›
There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.
Is baked custard the same as crème brûlée? ›
The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.
Why does baked custard go watery? ›
However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).
What are the disadvantages of custard? ›
Custard powder can be high in fat, sugar, and sodium, which can be unhealthy when consumed in large amounts. 2. Custard powder is not a natural food, and it is made up of artificial ingredients, so it may not have the same nutritional value as other foods.
How do you know when baked custard is done? ›
When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly.
Can you overbake custard? ›
Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We take crème anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness.
In general, egg-based puddings and custards can curdle if cooked beyond 185 degrees, unless a thickening starch is present.
Why is my custard like scrambled eggs? ›
But when you overcook a custard, suddenly the connection is very, very clear. A nasty eggy taste takes up residence and won't go away. That's likely the result of heat breaking down the protein components cysteine and methionine to release sulphur, says Crosby.
What are the standards of a good baked custard? ›
Characteristics of Standard Product for a Baked Custard:
| Appearance | Texture | Flavor |
|---|
| Pale golden brown. | Smooth, evenly coagulated; not porous. Uniform gel structure which holds a distinct cut edge. | Slightly sweet, mild egg flavor. |
Many recipes for baking that call for 3 whole eggs adapt easily to 2 whole eggs and a yolk. Any custard can be made using only egg yolks. If the custard recipe calls for whole eggs, substitute a yolk for each egg. The custard will be all the smoother and richer for it.
What is the difference between flan and baked custard? ›
All custards are set using low, gentle heat. However, they fall into one of two categories: stirred (cooked on the stovetop) or baked (set in a water bath in the oven). Crème anglaise, pastry cream, mousse, and pudding are stirred; flan, crème brûlée, and pots de crème are baked.
What is the difference between soft and baked custard? ›
The baked custards were cooked in an oven without stirring, while the soft custards were cooked in a double boiler and stirred continually. Those not stirred were firmer in texture and appeared to be in one piece or clot; those stirred had a softer texture and were viscous fluid.
What is the meaning of baked custard? ›
Baked custard is made with a combination of eggs, milk or cream, sugar, and sometimes flavoring, chocolate, or spices, that's cooked in small dishes sitting in a pan of water. The result is smooth, creamy, and rich.
What is baked custard called? ›
Flan, or crème caramel, is a custard baked in a dish coated with caramelized sugar that forms a sauce when the custard is unmolded.
How do you tell if a custard is baked? ›
When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly.
