Amaretto & Honey Custard

The perfect accompaniment for any dessert that goes with almonds; Think pastries, apples, or autumnal stoned fruits. So simple, you’ll question why you’ve not made custard before!

This custard was made to go alongside this Apple & Frangipane Gallette, but honestly would be perfect with many, many desserts! Custard is a wonderfully simple thing to make, but this knowledge makes it ever so slightly dangerous…. you end up in a situation where custard is literally at your fingertips all the time!

Serves 8. Takes 15 minutes.

• 500ml non sweetened almond milk (if using sweetened, reduce honey to 2 tbsp)
• 3 tbsp runny honey
• 150g plain soya yoghurt
• 2 egg yolks
• 1 tbsp golden caster sugar
• 1 heaped tsp cornflour
• 2 tbsp amaretto liqueur (I used Disaronno)

1. In a medium pot over a low heat, gently warm together the almond milk, honey and yoghurt.
2. In a heatproof bowl, whisk together the egg yolks, caster sugar and cornflour.
3. When the milk mixture is almost bubbling, slowly pour over the eggs and sugar mix, whisking all the time.
4. When all of the milk has been added to the eggs, pour the custard back into the pot, and put back over a low heat. Add the amaretto.
5. With a wooden spoon, gently keep the custard moving at it heats. Allow it to just reach its boiling point; it should now coat the back of a spoon. If it doesn’t yet coat the spoon, reduce the heat and continue to cook for a few minutes.
6. I always find this custard is best made in advance and then reheated in the microwave – using this technique guarantees a silky smooth serving custard.
7. In a microwave proof jug or bowl, reheat the custard in short bursts until warm.