I have wanted a sweet warm unset type of custard as a breakfast dish.
The recipe I used was 2cups coconut milk ¼ cup Splenda a pinch salt 1/2 vanilla bean and 3 large eggs
I have never made custard before. I tried it and even used a double boiler but it became grainy and separated.
Should I use only egg yolks? Is it the coconut milk?

You're overcooking it sweetie!

Do you have an instant read thermometer? The temperature of custard should register 185 F. If you don't have one, it could become a low-carbing best friend. I highly recommend it for cooking meats too.

I would also use 2 eggs and three yolks for that amount of liquid. You are probably overcooking it because it doesn't look thick enough to you.

I don't know if you have an espresso machine with a steaming wand but you can also make custard with it in about 3 minutes. Beat 1 egg and 1 yolk with 8 oz. of liquid and whatever selse you like in a 16 oz. glass. Steam until slightly thick as it will continue to thicken from the residual heat.

Karen

Thank you Karen , I do have an instant read thermometer but I bought it for my husband so that the discussion we have on readiness of meat i.e. Rare for him and overcooked for me come to a hygienic status quo . Now I can use it for custard . I am very interested in the cappuccino machine , as of now.

Pene

LOL! It's the only thing I use my espresso macine for now. And it's so good that I'm sorry I discovered it!

The coconut milk version has piqued my interest, so now I'll have to try it. I just love coconut!

Karen