Tuesday, May 10, 2022

How to Make Almond Milk Custard & Roasted Blueberries from Author @CleoCoyle #dairyfree #lowcalorie


Our readers may recognize this treat from our 14th Coffeehouse Mystery, Once Upon a Grind, which opens with an attempted murder during a Fairy Tale Festival in New York's legendary Central Park... 



"The proof really is in the pudding," NYPD Detective Mike Quinn tells our amateur sleuth, coffeehouse manager Clare Cosi, during the long night they spend together during the course of this murder mystery.

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 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. But first...




A Recipe Note from Cleo

Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

This easy, low-calorie stovetop custard can be served chilled for a refreshing summer dessert or eaten warm on a chilly evening. It's not only delicious, it’s guilt-free because we make it with wholesome, nutritional ingredients like almond milk, eggs, and the superfood blueberries.

Marc and I love how the lemon zest and vanilla work together with the nut milk to produce the light and lovely flavor of a homemade pound cake, and the roasted blueberries make an elegant topping.


Why roast them? Because it brings out a "blueberry pie" sweetness without additional sugar. The roasting also creates a softer, cooked texture, which beautifully complements the finished custard. I enjoy this roasted blueberry topping on yogurt and oatmeal, too. It's delicious! 

One final note...

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...



To download this recipe in a
free PDF that you can print
save, or share, click here.





☕ Cleo Coyle's
Almond Milk Custard with
Roasted Blueberries


Makes 4 servings (about 160 calories per serving, including blueberries)

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 Cotton Candy Cookies)

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 and whipped cream. For a diary-free version of whipped cream, use full fat coconut milk—click here for the recipe.







🍴

3 FINAL FOODIE TIPS



TIP 1 - 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. These roasted blueberries make a great topping for yogurt and oatmeal, too, adding the flavor of "blueberry pie" without the added sugar!




TIP 2 - HOW TO MAKE DAIRY-FREE WHIPPED CREAM

A special post from a past Mother's Day. Learn how to make Diary-Free Whipped Cream and beat breast cancer. Click on the image below for the recipe and story of inspiration...



Click here for the recipe. 




TIP 3 - HOW TO SEPARATE EGG WHITES

Below is a short video that will show you a great way to separate egg whites from yolks. This is also how I do it...



If you do not see the video above,
click here to view it on YouTube







Eat (and read) with joy!


New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries



Cleo (Alice) with her husband Marc

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