This recipe links with the post ‘The Darkside of Dairy‘
- 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
- Preheat the oven to 175°C
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.