Dairy-free Butterscotch Custard
Ingredients
- 600 ml Coconut milk
- 2 tbsp gluten-free cornflour
- 2 eggs
- 1 tbsp sugar
- 1/2 tsp Vanilla
- 2 tbsp Butterscotch Schnapps optional
Instructions
- Whisk together cornflour and 2 tbsp of the milk until there are no lumps and set aside.
- Whisk together the eggs, sugar and 100 ml of the milk.
- Bring the remaining milk and vanilla to the boil.
- Whisk in the cornflour and cook, stirring for 2-3 minutes.
- Carefully pour the hot milk into the egg mixture while whisking to prevent lumps.
- Return the milk mixture to the pot and cook gently (without boiling) until thick enough to coat the back of a spoon.
- Remove from the heat and stir in the Schnapps.
Notes
You can omit the Schnapps for a plain boiled custard, or add brandy or your favourite tipple of choice instead.
