Author Angela Litzinger at test.angelaskitchen.com
4cupsgluten and dairy free milk substituteI like almond milk
3/4cupto 1 cup sugarto taste
1cupcanned full fat coconut milk
1teaspoongluten free vanilla extract
1/4teaspoonground nutmeg with more for sprinkling on when serving
Heat first measure of dairy free milk and sugar in a medium saucepan over medium-high heat, whisking continuously until sugar has dissolved. Whisk yolks in a large bowl. Slowly pour hot milk substitute mixture into yolks while continually whisking.
Return mixture to sauce pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl and stir in vanilla and nutmeg. Whisk in coconut milk. Allow to cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour if serving chilled. Serve sprinkled with nutmeg. You an make this up to one day ahead.