I love to bake and experiment with my recipes, but I don’t always have time to spend on gluten free baking. That is why I love to make recipes that are naturally gluten free. You know, the kind of recipes that do not contain 10 or more ingredients or a bunch of gluten free flours. Don’t get me wrong, I love to make a good gluten free cookie, but some days I just need something more basic.
Custard is just that. It is an old fashioned, frugal, and simple dessert that is naturally gluten free. Over the last year, I have experimented quite a lot with custard coming up with different versions that my family enjoys.
Today’s recipe is my most recent adaptation of custard. The coconut milk not only makes it dairy free but gives it a nice depth of flavor. It adds a little something extra to simple custard. I will say, though, that using coconut milk in this makes it much richer than your normal custard. So, a little bit is really all you need, but if you are like me, it is hard to stop eating at just a little. It was that good.
- 4 eggs
- ⅔ cup sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 3 teaspoons vanilla extract
- 3 cups coconut milk ( I use one of the lower fat ones)
- In a bowl, combine the eggs, sugar, cinnamon, and vanilla. Whisk in milk.
- Pour into custard type cups or a 1½ quart baking dish ( I use an 11 x 7 inch pan).
- Place cups or dish into a 9 × 13 inch pan . Add 1 inch of water to outer pan (the 9 × 13 pan). You are making a water bath of sorts. Bake at 325 for 1 hour or until set.
- This is good both warm or cold.
This is a guest post from Lynn, a friend who I met at the Blissdom blog conference in February. Lynn lives in Oklahoma with her husband and three children. She loves to cook and try new recipes. She blogs at Lynn’s Kitchen Adventures, sharing recipes, tips, and ideas to help you meld a love of cooking with a busy life. Lynn started on her gluten free journey in October of 2009. In January of 2010 her daughter was diagnosed with a tree nut, peanut, sesame allergy.