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...
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
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
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...
☕ 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
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.
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!
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...
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 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...
🍴
3 FINAL FOODIE TIPS
TIP 1 - HOW TO ROAST BLUEBERRIES
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
 |
| 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...
Eat (and read) with joy!
Our NEWCoffeehouse MysteryNow on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
🔎
Don't miss Cleo's new
Haunted Bookshop
Mystery
"Terrific Series"
--Criminal Element
Our NEW
Coffeehouse Mystery
Now on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
🔎
Don't miss Cleo's new
Haunted Bookshop
Mystery
"Terrific Series"
--Criminal Element
