The perfect accompaniment for any dessert that goes with almonds; Think pastries, apples, or autumnal stoned fruits. So simple, you’ll question why you’ve not made custard before!
This custard was made to go alongside this Apple & Frangipane Gallette, but honestly would be perfect with many, many desserts! Custard is a wonderfully simple thing to make, but this knowledge makes it ever so slightly dangerous…. you end up in a situation where custard is literally at your fingertips all the time!
Serves 8. Takes 15 minutes.
- 500ml non sweetened almond milk (if using sweetened, reduce honey to 2 tbsp)
- 3 tbsp runny honey
- 150g plain soya yoghurt
- 2 egg yolks
- 1 tbsp golden caster sugar
- 1 heaped tsp cornflour
- 2 tbsp amaretto liqueur (I used Disaronno)
- In a medium pot over a low heat, gently warm together the almond milk, honey and yoghurt.
- In a heatproof bowl, whisk together the egg yolks, caster sugar and cornflour.
- When the milk mixture is almost bubbling, slowly pour over the eggs and sugar mix, whisking all the time.
- When all of the milk has been added to the eggs, pour the custard back into the pot, and put back over a low heat. Add the amaretto.
- With a wooden spoon, gently keep the custard moving at it heats. Allow it to just reach its boiling point; it should now coat the back of a spoon. If it doesn’t yet coat the spoon, reduce the heat and continue to cook for a few minutes.
- I always find this custard is best made in advance and then reheated in the microwave – using this technique guarantees a silky smooth serving custard.
- In a microwave proof jug or bowl, reheat the custard in short bursts until warm.