Pudding & Custard

• For the pudding:
• 50 grams plain wholemeal flour
• 1 piece egg
• 75 milliliters unsweetened almond milk
• 1 tablespoon coconut oil
• For the custard:
• 600 milliliters coconut milk
• 3 tablespoons honey or maple syrup
• 1 piece vanilla pod
• 9 pieces egg yolks

1. Preheat the oven to 200C/390F.
2. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
3. Meanwhile, beat all the egg yolks for the custard in a bowl.
4. Add the milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
5. Whisk the egg and flour for the puddings together and then slowly add the milk, add the mixture to the muffin tins and place in the oven for 10 minutes.
6. Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
7. Once everything is ready serve with fresh fruit, cinnamon and healthy jam.

flour, egg, milliliters, coconut oil, custard, honey, vanilla pod, egg yolks

Taken from food52.com/recipes/73295-pudding-custard (may not work)