Golden Milk Custard
2 cups coconut milk or cream
1 tsp vanilla
1 tsp turmeric
1 tsp cinnamon (plus a sprinkle for garnish)
½ tsp black pepper (ish)
1-inch chunk of ginger, peeled but no need to chop
4 whole eggs
½ cup maple syrup (I used sugar-free)
Heat the cream, vanilla, and spices in a small saucepan over medium heat. Stir the cream slowly and consistently. Keep an eye on it to make sure it doesn’t boil over or scorch (burn).
Whisk the eggs and the maple syrup together and set aside.
When the cream is steaming heavily and near boiling, remove it from the heat. Strain the cream to catch the ginger and larger bits of pepper.
Slowly drizzle the hot cream mixture into the egg mixture while constantly whisking the eggs.
Pour the custard into ramekins, filling about ¾ of the way up. I just used small coffee cups here.
Bake in a water bath at 325F for about 30 minutes. Keep an eye on the custard after the first 20 minutes. You’re looking for the center to have a slight jiggle when it’s finished.
Cool at room temperature for 10 minutes before covering and placing in the fridge to cool completely.
Garnish with a little cinnamon and enjoy :)
This is the same basic recipe that I posted earlier for maple latte custard cups, but it’s an exciting variation.
It looks a little like you’re eating a cup of mustard because of the bright yellow color from the turmeric but it’s much yummier.