Almond Milk Custard

Published by Julia Arman le 25 mars, 2016 - 16:24

A delicacy, custard can be enjoyed alone or with a more elaborate pastry. Discover a simplified technique, where you will use your almond milk obtained with the extractor.

Ingredients

¼ l of almond milk made with an extractor
1 vanilla pod
2 egg yolks (3 if the eggs are small)
35 g to 60 g of organic whole sugar (2 to 3 heaped tbsp.)
1 pinch of potato or corn starch
sea salt (3 pinches)

Tools

juice cone
graduated tip

Recipe

Heat the almond milk (without boiling it; 50°C is enough, it is the equivalent of the temperature of hot water as it comes out of the tap).
Split the vanilla pod. Extract the seeds and pour them into the milk. Infuse the vanilla beans in the hot milk for fifteen minutes.
Meanwhile, vigorously beat the egg yolks and the cornstarch in a high bowl in a ribbon with the sugar. ('in a ribbon': until the mixture begins to whiten)
Measure the sugar according to the tastes of your guests. During this time, the hot milk has infused.
Still beating the eggs vigorously so that the hot milk does not cook them, pour the infused milk in a thin stream over the beaten eggs.
Pour the eggs and milk back into the pan used in point 1. Bring to a very low heat for your first attempts, medium heat when you are more confident. Stir regularly in a figure eight until the cream has thickened enough to coat the back of a wooden spoon or until a line drawn with your finger remains on the spatula held horizontally. Sometimes, you just need to observe the moment when the foam has completely disappeared: this is when the cream has completely set. This can take about ten minutes over a very low heat; it takes three minutes with the starchy version, which allows for a higher heat. The cream will harden further as it cools.