Saturday, November 03, 2007

Custard (DF; NG; SF; SCD; V)

This recipe makes a fair amount. I bought small canning jars so that I could make this once a week, divide it up into the small jars and have enough for two breakfasts for the whole family all ready to go.

Mix all together in pot (not on a stove).

8 medium eggs
2 cups milk (or 1 cup coconut milk; 1 cup water or 2 cups water)
1/2 cup honey
4 tablespoons arrowroot (omit for SCD and remove 2 egg whites)
1 tablespoon vanilla (not necessary)
1/4 teaspoon sea salt

Mix this all very well so that there are no lumps.

Place on a medium burner and stir constantly. It should take about ten minutes. Be patient! Or you will end up with scrambled eggs.

If you do end up with a light scramble, you can re-smooth your custard with a decent stick blender (immersion blender) fairly easily.

(Can you tell I'm not the most patient cook on the planet?:D )

Once it begins to bubble, remove from heat and continue to stir for a couple of minutes until the bottom of the pot cools a little.

Divide into bowl/jars. Eat or put lids in place and refrigerate immediately.

Awesome variations are:

Eating it like yoghurt with nuts or granola on top. (Homemade gf granola of course!) Hemp seeds are a *fabulous* choice for this and my very favourite thing to do.

Place it over top of stewed apples, other fruit or angelfood cake.

Make it different flavours by stewing fruit, pureed with a stick blender and mixing into your custard. This can be done before placing lids on jars and refrigerating.

Lemon is awesome but you need to avoid all metal or you will end up with an awful metal after-taste as the acid will leach metal molecules into your custard.

I bought a glass double boiler at a second-hand store for $8 (when the Can. $ really was worth nothing) and use it a lot more than I ever thought I would! I use a wisk to mix everything but the lemon (before putting my pot on the heat), and then add the lemon juice with a wooden spoon and throughout the rest of the recipe.

Bananas going bad? Throw them in the freezer and they will mash easily for throwing into your custard and making a heavenly banana pudding that can also be poured and set into a pie crust for a fabulous Banana Cream Fool's Pie.

As always, if it's still too lumpy, get out your trusty stick blender to blend out those lumps!

Cocoa, of course, gives a chocolate flavour.

It can also be frozen in a paper cup with a popsicle stick. It's quite nice and rich if all the water is replace with coconut milk or other fatty replacement. (Fats are not bad... I'll get to that rant eventually.) Another thing is replacing all the egg whites with egg yolks. (You can always make macaroon cookies with the whites and freeze them for when someone drops by for a visit - or the kids need a couple of cookies with their bagged lunch.)

I especially like the fudgsicles that they make when I add some cocoa powder because it tastes like the 'real fudgesicles' I used to buy from the ice cream guy on the 'bicycle' that roamed my neighbourhood in the summer when I was a kid.

In winter, one of my favourite breakfasts is stewed apples topped with warm custard. It makes my tummy really happy! :)


W(?)W said...

I was looking for an SCD-legal banana pudding. This looks really good, and I love your whole-foods approach, but arrowroot is not SCD legal. Would you mind removing the tag?

KimS said...

Thank you very much for catching that!

Although it's unnecessary to remove the SCD label. I simply forgot to put the side note not to use arrowroot and remove two of the egg whites.

People on SCD are extremely limited.

Please do consider recipes with small amounts of starch in them because there are often creative ways of removing them (like reducing some of the liquid portions of the recipe) and still ending up with a wonderful product!

Thanks again for the headsup. :)

Kind regards,

Alyssa said...

I loved the taste of the custard, although it came out thin like a drink. I used 6 egg whites, and 8 egg yolks (no arrowroot (SCD)) and 1 cup water. Also it had soft specks throughout, though I stirred continuosly for about 20 minutes(the entire time it cooked and about 10 minutes the time it cooled). Any tips?

Kim Spezowka said...

I'm glad the flavour turned out well for you.

I would cut the liquid down by one cup and see if that thickens it enough. If not, then I would start cutting out egg whites.

I'm not sure what the specks were. Bits of cooked egg? Perhaps reduce your heat if that was the case.

On occasion, when the recipe it rushed and the egg begins to cook, it is possible to save it, even fairly late, if you have a decent blender with a 'puree' speed on it.

If the specks were something else, please do let me know and I'll try to come up with something else that might work.

Thanks for writing in.