Paleo Classic Custard Cream
Delight your taste buds with this creamy, indulgent Paleo Classic Custard Cream—an elegant dessert that’s dairy-free, refined-sugar-free, and completely guilt-free! Crafted with wholesome ingredients like rich coconut milk, golden honey, and nutrient-packed egg yolks, this custard boasts a velvety texture with the perfect touch of sweetness. Arrowroot powder ensures a smooth, thick consistency, while vanilla extract and a pinch of sea salt elevate the flavor to decadent heights. Ideal for paleo enthusiasts and clean-eating fans alike, this classic custard is as satisfying served solo as it is paired with fresh berries or your favorite fruit blend. Whether you’re hosting guests or treating yourself, this simple yet sophisticated dessert will be a crowd-pleaser every time!
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Recipe Information
Ingredients
- 2 cups coconut milk
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1 tablespoon arrowroot powder
- 0.125 teaspoon sea salt
Instructions
In a medium saucepan, combine the coconut milk, honey, and vanilla extract. Heat the mixture over medium heat until it is warm but not boiling.
While the coconut milk mixture is warming, whisk the egg yolks, arrowroot powder, and sea salt together in a large mixing bowl until smooth and well combined.
Once the coconut milk is warm, slowly pour a small amount into the egg mixture while whisking constantly to temper the eggs and prevent them from curdling.
Gradually add the rest of the coconut milk mixture into the egg mixture, whisking continuously to ensure smooth blending.
Pour the custard mixture back into the saucepan and place it over low heat. Stir the mixture constantly with a wooden spoon or a heat-resistant spatula, scraping the bottom of the pan to prevent sticking or burning.
Continue to cook the custard until it thickens and coats the back of the spoon, which should take approximately 10-15 minutes.
Once the desired thickness is achieved, remove the custard from heat. Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Cover the custard with plastic wrap directly on its surface to prevent a skin from forming. Allow it to cool to room temperature before refrigerating until chilled, about 2 hours or overnight.
Serve the Paleo custard cream chilled, either on its own or with fresh berries for a delightful dessert.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 83.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
