Hello everyone! I know it’s been a while, in the middle of all my recipe testing and video editing, I ended up having cake orders and birthdays, so I am very sorry for the delay.
I can’t remember the last time I baked something only to have it make me want to pull my hair out. Ever since I went to culinary school and learned about the theory behind baking, as well as the techniques learned in physical labs, I haven’t really felt frustration with developing new recipes.
Sadly, I’ve decided to lessen the amount of dairy I consume due to my acne flaring up and research that points to dairy causing acne. I also thought it might be easier to do too since my boyfriend is lactose-intolerant, so what better way to show support and clear your skin than to attempt to make dairy-free custard pots!?!?!
Pot de cremes are my GO-TO recipe whenever I have leftover egg yolks (usually from making italian meringue buttercream for cake orders), but I will admit, using non-dairy ingredients really throws me off. I thought that if I just replaced milk and cream with almond milk and coconut cream, all would be fine right? WRONG. So. wrong. Anywho, I think the real culprit here was the brand of coconut cream I used which I later realized was full of stabilizers and thickeners. So I’m assuming when my custard split, it might have been from the stabilizers. If you would like to see me attempt and fail over and over again, check it out below!
Eventually, I was able to succeed and here is the recipe:
Dairy Free Matcha Custard Pots
This makes 6-8 ramekins.
750mL (3 cups) coconut milk
5 egg yolks
56g (1/4 cup) sugar
2 heaping tsp matcha powder
1 tbsp cornstarch
1 tsp vanilla extract/bean paste
- Whisk together the egg yolks, sugar, matcha powder, vanilla bean paste, and cornstarch in a small stainless steel bowl.
- With the egg yolk mixture near the stove on a rubber mat or damp towel, Bring the coconut milk to a boil in a small saucepan on medium/high heat.
- When the milk comes to a boil, gradually pour the milk into the egg yolk mixture, simultaneously stirring the egg yolks and milk with a whisk. This slowly brings the temperature of the egg yolks up without cooking it — this is called tempering.
- When half of the milk is in the bowl, whisk to combine thoroughly, and pour back into the saucepan off heat.
- Whisk to combine, and on medium heat, stirring constantly, bring the mixture to a boil and cook for 30 seconds to 1 minute or until the custard is thickened.
- Pour through a sieve into a jug. Pour the mixture into the ramekins. Loosely cover with plastic wrap and put in the fridge to chill completely.
- Decorate with coconut cream and toasted coconut. Serve when chilled.
Check out the video tutorial below 🙂