Sugar Free Dairy Free Custard - Great Way to Use Yolks

Great recipe if you have used a bunch of egg whites for meringue and have leftover egg yolk~

Want custard pie? Keep reading - info at the end....

In heavy medium saucepan, combine 1 can (13.66 oz Thai Kitchen Organic) unsweetened coconut milk, 1 1/3 c Almond milk, 10 drops liquid monk fruit, and 1/4 tsp salt. Whisk lightly until combined.

Sprinkle contents of 4 pkts (2T) unflavored Gelatin to milk mixture. Let it bloom for 2 min. Whisk again. Add 10 beaten egg yolks and 1/4 c. Pyure granulated Stevia blend sweetener. Whisk well and place on heat. Cook and continue whisking for 3-4 minutes on medium heat. 

Good test: it should just coat a metal spoon. Do NOT boil.

Remove the saucepan from the heat, and add vanilla. Mix again.

       

Place pan directly into bowl of ice water for 2 minutes, stirring constantly.

Pour Custard into bowl and cover with plastic wrap. Chill - allow the custard 3 hours to set up.

Option: Make half of the batch with 2 T chia seeds and 2 T ground flax seed. Add these after you add the vanilla.  Does not mix well once it's cool.

For a custard pie, cool custard in fridge for 30 min, pour into prepared and cooled crust (see Oatmeal pie crust recipe). Note: The odd coloring on the top is the chia seed version.

Chill another can of coconut milk overnight. Whip up with beaters until stiff. 

Add to the top of the pie. Serve cold.