Caramel Coconut Custard

There are few memories for me growing up that don’t involve food. (Little wonder then, that I ended up starting a food blog!).

One of these memories involves my dear Mum standing near our stove, using a battered old wooden spoon to stir custard. It was a labour of love – custard made the ‘old-fashioned’ way without cornflour or custard powder. (In foodie circles, this type of custard is known as Creme Anglaise).

Mum’s custard was the colour of a sunset on a summer night – warm and golden – on account of the homegrown eggs.

But despite loving the taste and subtle sweetness of Mum’s custard, I remember being adamant that I would make custard differently when I grew up.

Whereas hers was a smooth, thin, pouring custard that ran quickly off the sliced banana in my bowl, I proclaimed that I’d find a way to make it quicker. And I’d only make thick custard (which I have since discovered is called Creme Patissiere). So thick you could stand your spoon up in it when it cooled! This, my friends, is a classic example of desiring the opposite of what we have😉

And so, many years later, I’m reminded of my firm resolve to make thick custard that was quick to make.

I feel so blessed to be able to make custard (and many other foods) so easily in my Thermomix. But if you don’t own a thermal cooker, this custard is quick to make on the stove, too. (I recommend a whisk instead of a battered old wooden spoon, though!)

While this is certainly is not as thick as the 10-year-old Peri declared she’d make, I’ve happily settled on a compromise. It’s thick enough to easily eat off a spoon, but not so thick as to need a cup of tea to wash it down!

So, if you’re a fan of custard, or caramel flavours (or both), I encourage you to make a batch of this custard. I’d love to hear what you and your family think. I’m also keen to know which type of custard you’re a fan of – thick or thin?

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