Custard
Ingredients
⅓ C. tupelo honey
1 Tbsp coconut oil
3 ½ Tbsp arrowroot or
¼ C. cornstarch
3 C. almond milk
¾ tsp vanilla extract
1 tsp almond extract
Preparation
In a large saucepan over medium heat, whisk together the honey, coconut oil, vanilla, add 2 cups of almond milk. In a small bowl, whisk together the remaining 1 cup of almond milk with arrowroot powder or cornstarch. Slowly add this mixture to the saucepan, whisking constantly until the custard begins to thicken. If you’re thickening it with arrowroot, you don’t want the custard to boil. If you’re thickening it with cornstarch, the custard will need to come to a boil in order to thicken properly. Whisk in vanilla and almond. Cool. This can be refrigerated for up to two days.
