Coconut butterscotch custard recipe
This caramelised 'custard' is egg-free.
Ingredients
60g butter
190g dark brown sugar
60g cornflour
800ml coconut milk (two cans, preferably organic and free of additives)
200ml milk
1 tsp salt
20ml vanilla extract
Method
1. Melt butter and sugar together over medium-high heat in a large heavy-based saucepan and let sugar melt and the colour deepen. This takes about 10 minutes. Add the cornflour and whisk in until completely smooth. Then, slowly and carefully pour the coconut milk and milk in a steady stream into the saucepan while continuously whisking. At this point also add the salt and vanilla. Switch to a spatula and keep stirring until it just simmers and the custard has thickened.
2. Strain through a fine sieve and allow to cool slightly. If you are not using straight away, press a layer of high-density freezer film (such as Glad Go-Between) on top of the pudding so a skin does not form on top. You'll want to pour this over the genoise while the cake is still slightly warm so that more is absorbed.
Click here for Danielle Alvarez's complete chocolate, coconut butterscotch and raspberry trifle recipe.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Sauces & dressings
- Dessert
- Christmas
- Dinner party
- Coconut
- Cream & milk
- Egg-free
- Gluten-free
- Modern Australian
- Summer
- Entertaining
Danielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.From our partners
Similar Recipes
RecipeTin Eats’ lamb cutlets with fondant potato, jus and salsa verde
- 30 mins - 1 hr
- Nagi Maehashi
More by Danielle Alvarez
Grilled steak and vermicelli salad with spicy dressing and smashed cucumbers
- 30 mins - 1 hr
- Danielle Alvarez
This Italian wedding soup is a marriage of flavours, and you’ll be making it on repeat
- 30 mins - 1 hr
- Danielle Alvarez
Honey-roasted pumpkin salad (featuring the trick that might change your mind about bitter leaves)
- 30 mins - 1 hr
- Danielle Alvarez