Vanilla Custard

• 2 egg yolks, lightly beaten
• 2 cups canned Thai Coconut Milk or Organic Dairy Milk (not ultra pasteurized)
• 1/3 cup raw, unbleached sugar
• 3 tbsp unbleached flour
• Pinch of salt
• 2 tsp vanilla extract

Heat milk until bubbles show around the edges. Set aside. Whisk egg yolks well with sugar. Mix in flour and salt. Whisk in a quarter of the warm milk. Pour into the remaining milk in the saucepan. Cook over med-low heat until custard coats a wooden spoon and holds a mark when you run your finger down back of spoon, about 5 minutes. Pour custard into a bowl to prevent further cooking. Add vanilla. Cover with plastic wrap to prevent skin from forming. Cool about 1 hour to room temperature, if desired.

DELICIOUS!!