Dairy-Free Vanilla, Cardamom + Currant Custard
Prep time
Cook time
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Coconut milk takes the place of cream in this vanilla, cardamom, and currant custard.
Recipe type: Dessert
Serves: 4
  • 1 3/4 cup full-fat coconut milk (about 1 14-ounce can)
  • 1/4 cup granulated sugar
  • 1 vanilla bean
  • 1/4 teaspoon ground cardamom
  • 4 egg yolks, whisked
  • 1 cup red currants
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Begin by splitting the vanilla bean lengthwise. Use the back of a knife to scrape the seeds out of the vanilla bean.
  3. Heat a medium saucepan over medium-high heat. Add coconut milk, sugar, vanilla bean pod and seeds, and cardamom. Whisk together and bring to a boil. Boil for one minute and then remove from heat and let cool for 10 minutes. Discard vanilla bean pod.
  4. Add the egg yolks to a mixing bowl. Slowly pour warm coconut mixture into the egg yolks as you whisk.
  5. Pour 1/4 cup currants the bottoms of four ramekins.
  6. Pour the custard mixture over the currants.
  7. Pour boiling water into a baking dish until water is about 1-inch deep.
  8. Carefully place the ramekins in the baking dish, being careful not to splash water into them as you do so.
  9. Bake for 45-50 minutes or until mixture has set.
  10. Cool completely in refrigerator and serve with a garnish of currants.
Recipe by Blissful Basil at https://www.blissfulbasil.com/dairy-free-vanilla-cardamom-currant-custard/