Custard

If you want to make custard without using any thickening agents like cornstarch, flour, or arrowroot powder, you can rely entirely on the eggs to thicken the custard. Here’s a simple recipe:

Ingredients:

  • 2 cups non-dairy milk (e.g., almond, soy, or coconut milk)
  • 4 large egg yolks
  • 1/4 cup sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Heat the Non-Dairy Milk:

    • In a medium saucepan, gently heat the non-dairy milk over medium heat until it just begins to simmer. Do not let it come to a boil.

  2. Whisk the Egg Yolks:

    • In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is smooth and pale.

  3. Temper the Egg Mixture:

    • Slowly pour about half a cup of the hot non-dairy milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. This process gradually raises the temperature of the eggs.

  4. Combine and Cook:

    • Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring continuously with a wooden spoon or heatproof spatula.

  5. Thicken the Custard:

    • Continue to cook the mixture, stirring constantly, until the custard thickens. This should take about 10-15 minutes. The custard is ready when it thickly coats the back of a spoon, and you can draw a line through it with your finger.

  6. Add Vanilla:

    • Once thickened, remove the custard from the heat and stir in the vanilla extract.

  7. Cool and Serve:

    • Pour the custard into a bowl or individual serving dishes. Allow it to cool slightly, then cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming). Refrigerate for at least 2 hours before serving.

Tips:

  • The key to this method is to cook the custard slowly over low heat and stir constantly to prevent curdling.
  • If the custard looks like it might curdle, you can remove it from the heat and whisk vigorously to smooth it out.
  • Coconut milk is a good choice for a richer, creamier texture, while almond or soy milk will result in a lighter custard.

This method relies entirely on the eggs for thickening, resulting in a smooth and creamy custard without any additional thickening agents.