2 egg yolks 1 tbsp coconut oil or butter 2 tbsp granulated sugar 1/2 tsp vanilla 1/4 cup flour Pinch of salt 1/2 cup water Optional seasonings such as cinnamon, cayenne, black pepper, pumpkin pie stuff, y'know.
Combine melted coconut oil (not too hot or it'll cook the eggs), sugar, vanilla extract, salt and seasonings, yolks, and flour. Mix, should look crumbly. Now add a tiny bit of water and whisk, continually add water and whisk for an even consistency.
When the mix is thin like water, pour it into a sauce pan and cook over medium/low, constantly whisking. The mixture will thicken and cook until it becomes thick and gummy. Do not stop whisking until all the liquid cooks. Then, remove from heat and enjoy.
Noone in my family makes custard (or bakes... or even cooks sweets at all...), but I believe the ideal custard is cooked very slowly and has a smooth, silky consistency. I make this because I have the ingredients and it's easy, it's somewhere between a custard recipe and Bavarian cream. Honestly, I usually just eyeball the amounts.
This is pretty close to what I used to have in Chicago's Chinatown, it's never quite right though. The original was spongy and slightly sweet, with a browned crunchy top and fluffy insides that you tear out and eat. It's like angel cake, but softer and fluffier and less sweet.
3 egg yolks 3 egg whites 1/3 cup of flour 1 tsp vanilla 1/3 cup sugar Pinch of salt 1/3 cup butter or coconut oil 1/3 cup milk or water
Make a meringue with the egg whites until you get hard peaks with the ice cream swirl.
Then add sugar, then egg yolks with salt and vanilla, then melted coconut oil, then shake flour through a strainer on top, then add the water. Even consistency, don't mix too much after adding flour unless you want bread
Now pour into a glass baking bowl or loaf pan lined with parchment paper, then lift the container with the mixture and drop it three times to burst the larger air bubbles. (It's the small air bubbles that make sponge cake spongy.) Now bake at 350* F for about 25 minutes. The top should be golden brown when finished, leave it in the oven to cool without deflating.
You'll know when it's done right because it will be springy and spongy.