RECIPE: Baked Coconut Vanilla Custard with Raspberries

    This recipe links with the post ‘The Darkside of Dairy‘

    Serves 4

    • 4 egg yolks
    • 1½ cups coconut milk, divided
    • 1 teaspoon vanilla bean paste or one fresh vanilla pod
    • 1 small punnet fresh raspberries
    • Flaked coconut for garnish

     

    1. Preheat the oven to 175°C
    2. Split vanilla bean in half lengthwise. Place bean cut sides up and with the back of a knife, scrape out the seeds the entire length of the bean, set aside.
    3. In a medium bowl, whisk egg yolks until combined. In another medium bowl, add 3/4 cup coconut milk, place a sieve over the bowl, set aside.
    4. In a saucepan over medium heat, add the remaining 3/4 cup coconut milk, vanilla paste or pod and seeds. Heat the milk mixture just until it begins to steam, do not simmer. Pour warm milk mixture in a slow, steady stream into the bowl of egg yolks, whisking continuously to combine.
    5. If you are worried about lumps strain the milk/egg mixture into the other bowl of coconut milk, if it is smooth discard the sieve and whisk to combine.
    6. Arrange the fresh raspberries in the base of 4 ramekins then spoon your custard mix in over the top. Bake in a bain marie for 25 to 30 minutes, until the edges are firm but still soft in the centers.
    7. Remove from the pan and leave to cool. Serve at room temperature or chilled, with a garnish of flaked coconut and a couple of extra raspberries.