Vanilla Custard

Last night my daughter and I made Nutty Kitchen’s Vanilla Custard recipeImage

I had a bit of it last night to see how it was setting in the fridge. It is delicious. You know it is good because we have all been thinking about eating it all day. I wish I’d brought it to eat for lunch, to be quite honest. I can’t wait to eat it after dinner. Great job, Jo and Henry!

This recipe is based on Mark Sisson’s frozen primal custard. I cannot possibly recommend this recipe enough. It satisfies that sweet craving without going crazy. YUM! For those of you not big on clicking on links, here are the two recipes:

Mark’s Dairy-Free Frozen Primal Custard

To make six servings of Primal custard, you need:

  • 5 eggs
  • 2 teaspoon vanilla extract
  • 2 cups Original flavored almond milk
  • 12 teaspoons (1/4 cup) light blue agave syrup* (or honey)
  • ground cinnamon or nutmeg
  • six petit creuset pots or other small stoneware dishes

Preheat oven to 325 degrees Fahrenheit.

In a saucepan, combine the milk and agave syrup. In another saucepan, heat 1-2 cups of water. Bring both pans to a simmer. Remove the milk and agave from heat. Lower the heat on the water and keep it warm.

In a medium bowl, whisk together the eggs and vanilla until yolks are very smooth, about 3 minutes. Add the warm milk and syrup to the eggs, whisk together until well combined.

Using a sieve, pour egg mixture so it evenly settles in each dessert cup. Make sure to use oven safe dishes.

Place dessert cups in a baking dish big enough so the dessert cups don’t touch one another. Pour hot water from the warm saucepan into the baking dish so that it comes up to the level of the custard on the outside of each individual dish. This water is to prevent the custard from burning. This step is very important.

Slide the pan into the oven and bake until custards are set around the edges, about 40 minutes. Allow custards to further set by refrigerating for at least 2 hours. Or serve them right away, warm.

Nutty Kitchen’s Vanilla Custard

Fabulous ingredient line-up:

  • 5 eggs (farm fresh & local if you can get them)
  • 2 tsp vanilla, organic
  • 2 cups milk, we use raw from our local dairy
  • 12 tsp or 1/4 cup local raw unfiltered honey (we used less, as we don’t like things sweet)
  • A sprinkle of cinnamon & fresh ground nutmeg
  • 1/2 tsp lemon zest, a sprinkle of lemon juice

Pe-heat oven to 325 F, and get 6 oven safe custard dishes ready.

Slightly heat milk and stir in the honey until well dissolved; Beat eggs, vanilla and spices until frothy and perfectly blended – then add milk and honey. Stir well. On a deep baking sheet place your custard dishes and fill baking sheet with warm water – should be half way up the custard dish and at custard line. Then fill custard dishes and bake for 40 minutes until you see the custard get a beautiful golden brown. Be very careful not to burn them, remember the waterline needs to be where the custard is, and you’ll be ok.

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