Warm custard help please
 

I have wanted a sweet warm unset type of custard as a breakfast dish.
The recipe I used was 2cups coconut milk ¼ cup Splenda a pinch salt 1/2 vanilla bean and 3 large eggs
I have never made custard before. I tried it and even used a double boiler but it became grainy and separated.
Should I use only egg yolks? Is it the coconut milk?

You're overcooking it sweetie! :)

Do you have an instant read thermometer? The temperature of custard should register 185 F. If you don't have one, it could become a low-carbing best friend. I highly recommend it for cooking meats too.

I would also use 2 eggs and three yolks for that amount of liquid. You are probably overcooking it because it doesn't look thick enough to you.

I don't know if you have an espresso machine with a steaming wand but you can also make custard with it in about 3 minutes. Beat 1 egg and 1 yolk with 8 oz. of liquid and whatever selse you like in a 16 oz. glass. Steam until slightly thick as it will continue to thicken from the residual heat.

Karen

Thank you Karen , I do have an instant read thermometer but I bought it for my husband so that the discussion we have on readiness of meat i.e. Rare for him and overcooked for me come to a hygienic status quo . :D Now I can use it for custard . I am very interested in the cappuccino machine , as of now. :)

Pene

LOL! It's the only thing I use my espresso macine for now. And it's so good that I'm sorry I discovered it! ;)

The coconut milk version has piqued my interest, so now I'll have to try it. I just love coconut!

Karen