This quick and easy stovetop custard uses wholesome, nutritional ingredients. And even though this custard is a light and sweet dessert, it does not deliver empty calories. You'll find the super-food blueberries in our ingredient list, along with the nutrition of almond milk.
Why almond milk? Here are 4 good reasons:
(1) Lower calories: Almond Breeze brand shelf-stable almond milk (pictured) is only 30 calories per cup vs. 90 calories per cup for skim milk. And many almond milks deliver as much (or more) calcium and vitamin D as dairy milk.(2) Storage and convenience: Almond milk can be purchased in shelf-stable form and kept in the pantry for many months.
(3) Flavor: Nut milks bring a delicate nutty flavor to the custard. And finally...
4) Dairy-free: For those with lactose intolerance or dietary restrictions, this custard will be a welcome dairy-free dessert...
Our Coffeehouse Mystery readers may recognize this delicious treat from our 14th entry ONCE UPON A GRIND (2014 hardcover), now a bestseller in paperback...
Take an enchanted visit to Central Park, enter a secret "Prince Charming" Club, attend a Fairy Tale Poetry Slam, and witness a hilarious "Meat-dieval" Tournament and Feast with our amateur sleuth Clare as she attempts to solve a perplexing murder mystery in a fairy-tale New York you'll never forget...
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| "Wicked good!" ~ Library Journal "Fresh and fun" ~ Booklist To learn more or buy, click here |
"The proof really is in the pudding," NYPD Detective Mike Quinn tells Clare during the long night they spend together in Once Upon a Grind. Their evening is fraught with dangers and difficulties, even on the foodie front. Mike is disheartened to find Clare's kitchen cupboards as bare as Mother Hubbard’s.
But Clare has a knack for making the most from the least. This recipe for Almond Milk Custard with Roasted Blueberries is a good example. With a few meager ingredients, she guides Mike through the easy process of making this delicious homemade custard. Now we will happily guide you...
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| Click here for the Free Recipe Guide. |
To download a free PDF of our
Almond Milk Custard recipe
that you can print, save,
or share, click here.
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| Click for the Free Recipe PDF. |
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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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with Roasted Blueberries
Recipe and Photos
by Cleo Coyle
by Cleo Coyle
Sweet, smooth, and satisfying, this custard can be served warm on a cold night—or chilled for a refreshing summer dessert. The lemon zest and vanilla work together with the nut milk to give a light and lovely pound-cake flavor.
Roasted blueberries make an elegant addition to both warm and cold versions. Why roast them? Because it brings out a “blueberry pie” sweetness without adding sugar. The roasting also creates a softer, cooked texture, which works wonderfully with the sweet, silky custard. May you eat with (dairy-free) joy! ~ Cleo
Roasted blueberries make an elegant addition to both warm and cold versions. Why roast them? Because it brings out a “blueberry pie” sweetness without adding sugar. The roasting also creates a softer, cooked texture, which works wonderfully with the sweet, silky custard. May you eat with (dairy-free) joy! ~ Cleo
Makes 4 servings (about 160 calories per serving, including blueberries)
Ingredients:
Step 1—Mix the ingredients. First note that you are not cooking in this step. At the bottom of a medium sized saucepan (off the heat!), whisk together these dry ingredients: sugar, cornstarch, lemon zest, and salt. Slowly add the almond milk, whisking to prevent any lumps from forming. Set aside. In a separate bowl, whisk the egg yolks very well. Now whisk the egg yolks into the almond milk mixture in your saucepan. (Do not add the vanilla yet.)
Step 2—Cook the custard. Set your timer for 10 minutes, place your saucepan over medium-high heat, and SLOWLY STIR, using your silicone spatula. You must stir constantly as the mixture cooks or the eggs may cook unevenly and you’ll get little scrambled egg bits instead of smooth, delicious custard. As you cook, be sure to scrape down the sides of your saucepan. After the first 5 minutes of slow stirring, you’ll see the mixture thickening. Turn the heat down to medium and stir more quickly to prevent a rolling boil. You may need to turn the heat even lower to prevent this. You want the mixture to thicken up but not to completely evaporate so try to prevent a hard boil. Continue cooking for the full, final 5 minutes.
Step 3—Add vanilla and finish: Remove the pan from the heat and stir in the vanilla...
Directions: Preheat your oven to 350 degrees F. Line a baking sheet with aluminum foil and lightly coat with nonstick spray. Spread 1 cup of blueberries (fresh or frozen) and roast for 15 minutes.
You’re watching for the blueberries to swell and for some to burst (that’s okay). Allow to cool completely before serving with the chilled custard.
Below is a short video that will show you a great way to separate egg yolks from whites. This is also how I do it...
This recipe calls for 4 egg yolks. You can store the egg whites in the fridge for a morning omelet. Or make my "Little Chocolate Clouds" recipe, which requires exactly 4 large egg whites. Perfect! To get the recipe now, click here or on the image below...
Ingredients:
4 tablespoons white, granulated sugar
3 tablespoons cornstarch
1/2 teaspoon lemon zest
Pinch of table salt
2 cups unsweetened almond milk (I use Almond Breeze Original
shelf-stable, 30 calories per cup)
4 large egg yolks (keep whites for my Little Chocolate Clouds, click here)
1 teaspoon pure vanilla extract
1 cup blueberries fresh or frozen
(optional) Whipped cream (click here for non-dairy recipe)
Hardware: Medium-size saucepan, whisk, silicone spatula
Directions:
3 tablespoons cornstarch
1/2 teaspoon lemon zest
Pinch of table salt
2 cups unsweetened almond milk (I use Almond Breeze Original
shelf-stable, 30 calories per cup)
4 large egg yolks (keep whites for my Little Chocolate Clouds, click here)
1 teaspoon pure vanilla extract
1 cup blueberries fresh or frozen
(optional) Whipped cream (click here for non-dairy recipe)
Hardware: Medium-size saucepan, whisk, silicone spatula
Directions:
Step 1—Mix the ingredients. First note that you are not cooking in this step. At the bottom of a medium sized saucepan (off the heat!), whisk together these dry ingredients: sugar, cornstarch, lemon zest, and salt. Slowly add the almond milk, whisking to prevent any lumps from forming. Set aside. In a separate bowl, whisk the egg yolks very well. Now whisk the egg yolks into the almond milk mixture in your saucepan. (Do not add the vanilla yet.)
Step 2—Cook the custard. Set your timer for 10 minutes, place your saucepan over medium-high heat, and SLOWLY STIR, using your silicone spatula. You must stir constantly as the mixture cooks or the eggs may cook unevenly and you’ll get little scrambled egg bits instead of smooth, delicious custard. As you cook, be sure to scrape down the sides of your saucepan. After the first 5 minutes of slow stirring, you’ll see the mixture thickening. Turn the heat down to medium and stir more quickly to prevent a rolling boil. You may need to turn the heat even lower to prevent this. You want the mixture to thicken up but not to completely evaporate so try to prevent a hard boil. Continue cooking for the full, final 5 minutes.
Step 3—Add vanilla and finish: Remove the pan from the heat and stir in the vanilla...
This recipe makes just under 2 cups of custard. Divide the mixture up into 4 serving containers. If serving chilled, cover the tops of the containers with plastic wrap to prevent skin from forming. Chill until set, 1 to 2 hours, and serve with roasted blueberries. Whipped cream is a nice touch. For a diary-free whipped cream, use full fat coconut milk—click here for the recipe.
🍴
A FEW FOODIE TIPS
HOW TO ROAST BLUEBERRIES
Directions: Preheat your oven to 350 degrees F. Line a baking sheet with aluminum foil and lightly coat with nonstick spray. Spread 1 cup of blueberries (fresh or frozen) and roast for 15 minutes.
You’re watching for the blueberries to swell and for some to burst (that’s okay). Allow to cool completely before serving with the chilled custard.
🍴
TIP - HOW TO MAKE DAIRY-FREE WHIPPED CREAM
A special post for Mother's Day. Learn how to make Diary-Free Whipped Cream and beat breast cancer. Click here or on the image below for the recipe and story of inspiration...
A special post for Mother's Day. Learn how to make Diary-Free Whipped Cream and beat breast cancer. Click here or on the image below for the recipe and story of inspiration...
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| Click here for the recipe. |
🍴
TIP - HOW TO SEPARATE EGG WHITES FROM YOLKS
Below is a short video that will show you a great way to separate egg yolks from whites. This is also how I do it...
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☕
TIP - WASTE NOT. USE THE EGG WHITES!
This recipe calls for 4 egg yolks. You can store the egg whites in the fridge for a morning omelet. Or make my "Little Chocolate Clouds" recipe, which requires exactly 4 large egg whites. Perfect! To get the recipe now, click here or on the image below...
 |
| Waste not! Use your leftover egg whites to make my Little Chocolate Clouds. Click here for the recipe. |
☕ ☕ ☕
Eat (and read) with joy!
~ Cleo Coyle
Eat (and read) with joy!
~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries
Alice and Marc in Central Park.
Together we write as Cleo Coyle.
Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.
☕ ☕ ☕
"ARE YOU READY?"
READY FOR WHAT?
Find out by watching our fun,
new Book Video (below)
or view it on Facebook
by clicking here.
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Our new Coffeehouse Mystery
is now a bestselling hardcover!
Top 10 Best Mysteries
for Book Clubs 2017
A "Most Wanted"
Mystery Guild Selection
for Book Clubs 2017
A "Most Wanted"
Mystery Guild Selection
To buy now, click links for...
🍴
This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide,
CLICK HERE.
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works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
16 titles includes the added bonus of recipes.
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