Brunch

Egg Custard with Coconut milk - Paleo -mbg is for Dessert.

Egg Custard with Coconut milk - Paleo -mbg takes 10 minutes to prepare.

Egg Custard with Coconut milk - Paleo -mbg takes 4 minutes to cook.

Egg Custard with Coconut milk - Paleo -mbg makes 8 servings.

The ingredients for Egg Custard with Coconut milk - Paleo -mbg are:

1 1/2 cans Native Forest Organic Classic Coconut Milk (NOT the light one or the stuff in a carton)
8 egg yolks (save the whites for other recipes)
Flavoring to taste:
Vanilla Extract - 2 tsp
Almond Extract - 1 tsp
Sweet Leaf Stevia Liquid/ Drops - 3/4 teaspoon

Here is how you make Egg Custard with Coconut milk - Paleo -mbg:

Heat coconut milk in top of double boiler over simmering water that doesn't touch upper bowl. Do not boil.Beat egg yolks with whisk in large bowl.Temper eggs with hot milk, then whisk eggs into hot milk in double boiler. Whisk constantly for 3-4 minutes until custard coats back of wooden spoon.Remove upper pan from heat, place on heat-protective surface, and cool to room temperature, stirring often. Alternately, place upper pan in bowl of ice and water and stir often to cool more rapidly.Add flavorings, stir thoroughly. When cooled, transfer into covered refrigerator container, Cover surface of custard with wax paper/ plastic wrap before sealing lid. Chill. Enjoy!Serving Size: Makesa about 4 cups - 8 1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CSMNETC.

The nutritional information for Egg Custard with Coconut milk - Paleo -mbg is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 165.7

• Total Fat: 16.8 g
• Cholesterol: 204.8 mg
• Sodium: 13.6 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 0.0 g
• Protein: 2.6 g

The dietary needs meet for Egg Custard with Coconut milk - Paleo -mbg is Low Carb