Puddings/Custards
 

Great on their own or in a pie shell, there are an unlimited number of flavours and uses for puddings/custards.

Here's a basic recipe that can be flavoured any way you like. One thing to note is that if you flavour with anything acidy... like lemon... you will need to put a heat-proof glass bowl over a pot with boiling water and use a wooden or plastic stirring device. If you do the acid flavours directly in the pot, it will pull out the flavour of the pot and you will end up with metal flavoured pudding. Yuck!!

It took me about 7 tries to realized that it's only my lemon or orange flavoured pudding that does this. :o

Anyway, onward and upward:

Throw this (double batch) all into a pot (or glass bowl) that is not yet on any heat:

8 eggs
1 cup coconut milk (you can use two cups of any type of 'milk')
1 cup water
1/2 cup honey
1/4 cup arrowroot
1/4 teaspoon sea salt

Whip it up with a wisk. Place on burner (med./high heat). Stir constantly for about ten minutes so that you don't end up with a special kind of scrambled eggs (until bubbles form) .

Take pot off heat (turn off heat), continue stirring so that the bottom doesn't start turning into scrambled eggs.

Enjoy warm.
Enjoy over top of cereal.
Enjoy over top of stewed fruit and nut dish.
Chill and turn it into a cool pudding or pie filling.
The list is endless.

I'll come back later to try and post some flavours we've done.