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Purple Lactose-Free Custard

This custard is made lactose free by substituting coconut milk for dairy milk. It is then made purple through ube extract. You can substitute the ube extract for any flavoring you wish!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup coconut milk
  • ½ teaspoon colorless ube extract see notes below
  • ⅛-¼ teaspoon colored ube extract see notes below
  • ¼ cup sugar
  • 2 egg yolks
  • 2 tablespoons corn starch
  • 1 tablespoon coconut oil

Method
 

  1. In a medium saucepan, combine milk and ⅛ cup sugar. Place over medium-low heat until mixture comes to a simmer.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar.
  3. Add both the ube extracts. Stir until color is uniform throughout. The colored one will give the mixture its purple color while the colorless one will give it a boost of ube flavoring. You can use all colored extract if you wish.
  4. Remove from the heat and whisk in the coconut oil. Pass the mixture through a sieve to remove any lumps.

Notes

Colorless ube extract (Amazon affiliate link)
Colored ube extract (Amazon affiliate link)
You can use all of one and none of the other if you wish. The colored ube extract is necessary to get a purple flavor. Naturally, the more colored extract you use, the deeper the purple color will be.