This healthy dessert is perfect for summer and made with real ingredients that you can feel good about! Also a great dessert option for those on a gluten-free or refined sugar free diet.
- 2 cups whole milk
- 1 tsp vanilla extract or seeds scraped from 1 vanilla bean
- 1/4 cup maple syrup
- 1 tbsp arrowroot starch
- Pinch of Himalayan or sea salt
- 4 egg yolks
- Heat milk and vanilla in a pot over medium-low heat until starting to steam.
- In a medium bowl, whisk together the remaining custard ingredients.
- Slowly pour 1/2 cup of the milk mixture into the egg mixture while whisking. Then add the egg mixture to the pot while whisking until slightly thickened and can coat the back of a spoon (approx. 10 min). Pour into individual ramekins or glasses (or one larger dish) and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
- Place in the fridge to cool. This can be done 2-3 days ahead of time.
- Put strawberries and maple syrup in a pot over medium-low heat, stirring occasionally until the strawberries are soft and juicy.
- Whisk together the lemon juice, water and arrowroot starch in a small bowl.
- Stir mixture into the strawberries. Cook over medium-high heat while stirring until it bubbles and thickens (about 2-3 min). Stir in the vanilla and allow to cool down until slightly warm or fully cooled (hot compote will melt the custard).
- Spoon compote over the custard and enjoy! (Or place in the fridge and enjoy later!)
- For a super smooth custard: Once finished cooking, pour the custard through a fine mesh sieve.
- Instead of compote, you can also top with macerated strawberries. Simply cut up some strawberries and mix with a little unrefined cane sugar or coconut sugar. Let sit for about 30 minutes or until the juices release.
- Canada Day Dessert: This dessert is already red and white but to make it extra festive, add in a maple leaf shaped sugar cookie (or watermelon) using a maple leaf cookie cutter.