Let’s talk custard for a quick minute.
Custard and I go way back (remember lunchtime snack packs?), but our relationship has been kind-of touch and go. It’s one of things that rarely gets made in my kitchen.
I can’t even tell you how few times Mike has asked me what I’m making for dessert and I replied, “Oh you know, I’m just whipping up a batch of custard!” Yeah, that might have happened all of twice in ten years.
Custard is seriously underrated like that.
Let’s bring it into the limelight, and let’s celebrate the fact that there are other flavors than chocolate and vanilla, namely, Lemon Vanilla Bean Custard.
This custard is creamy, bright, and fresh, with the flavor of lemon hitting you first and then vanilla on the back of your palate. It’s smooth and rich from coconut milk, and is naturally sweetened with a bit of honey. It sort-of tastes like spring.
And as a total bonus, other than the time it needs to spend in the fridge, this custard comes together in just 15 minutes…so go ahead and make some custard!
What’s your favorite flavor?
- 1 cup (240 ml) canned unsweetened, full-fat coconut milk, stirred before measuring
- 1/4 cup (60 ml) honey
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh lemon zest
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon pure vanilla extract
- 1 pinch sea salt
- 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons boiling water
- Add the coconut milk, honey, eggs, lemon juice, lemon zest, vanilla bean paste, vanilla extract, and sea salt to a medium saucepan over low heat. Cook until the coconut milk is melted and the mixture is warm, whisking occasionally.
- Whisk in the dissolved gelatin and continue cooking for 1 minute, whisking constantly.
- Strain the custard through a fine mesh sieve; pour it into a bowl, cover with plastic wrap, and refrigerate overnight.
- Add the custard to a food processor and process until smooth.
- Pour the custard into 4 individual bowls; serve or cover with plastic wrap and store refrigerated for up to 3 days.