If you’re going to eat treats, it stands to good reason that you’d employ delicious tweaks to steer them towards being beneficial to your health, right?
I’m talking anti inflammatory custard. Yes, you heard me!
I created this custard as a twist on my lemony coconut custard recipe, for the Mindd Forum last week and Brenda Janschek who was helping distribute the samples to the 300 attendees said “no word of a lie I’ve never seen that many tongues out in all my life. Licking every last bit from the cups, they were. Asking for – no grabbing – seconds, one lady took 4 more little cups… she didn’t even ask!”
My amazing friends helping me get 300 samples prepped for the Mindd forum demo.
We laughed. Oh dear. The expectation is now probably quite high. I think it’s rather luscious and now that it’s been raised high on a pedestal, I hope you do too!
This is what 5 litres of custard ready for 300 samples looks like!
Enjoy and tag me on instagram when you make it to give me the verdict @lowtoxlife
Real Food. Happy Bodies.
Cinnamon Turmeric Custard Recipe
- 6 pcs eggs - (3 yolks, 3 whole eggs) Add 1 whole egg for a thicker ‘glug glug’ custard.
- 1-2 pods vanilla pods , split and scraped (or 1 heaped teaspoon vanilla bean powder)
- 1 tbsp ground cinnamon*
- 1 x 2 cm cm knob fresh turmeric, finely grated into the custard ingredients once all incorporated. I use a microplane.
- 80 g rice malt syrup, honey or maple syrup (rice malt syrup for fructose free) 2 tablespoons tapioca flour (or preservative free arrowroot, potato starch or non GM corn flour)
- 2 cans of 400 ml coconut cream (you can do 1 cream / 1 milk if you want something less rich) if you can’t have starch, you could add 1 tbsp gelatin powder to slightly thicken the custard as it cools if you like a super thick texture.
Thermomix or My Cook Premium: Pop all in your TM / MyCook and cook for 7 minutes 30 seconds, speed 4, 80C. Once done, blend for 4 seconds on speed 6 and pour out straight away to prevent furthur cooking.
Heat coconut cream, spices and vanilla in saucepan until just boiled.
While that’s heating up, whisk your yolks and whole eggs, tapioca & sweetener together until well combined. (If you’re using gelatin to thicken upon cooling, don’t whisk in until custard is done and hot.)
Then, very little by little, pour your hot coconut cream mixture into the egg / syrup bowl. Imperative to whisk as you go, to avoid cooking the eggs in this step.
Now, pour the whole mixture back into saucepan on medium heat and stir continuously until you feel it thicken. Pour into your bowl and let it cool in fridge, or serve warm with a pudding or as a coconut vanilla ‘soup’ with strawberries for an indulgent treat your family will kiss your feet over!