Paleo Gingerbread Custard

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I've never made a custard. Or a creme brûlée, or a panna cotta. Actually never made any egg/cream/milk based desserts. Though, recently, I was flipping through a healthy living magazine and saw a lemon custard that subbed coconut milk for regular milk, and coconut sugar for sugar. I quickly grabbed a handful of my favorite seasonal ingredients, spices, and a can of coconut cream and dove in.

 

 

First I lined a pan with a sopping wet towel (so ramekins don't slide) and sat two ramekins on top. I then put a pot of water on to boil. I mixed the ingredients, poured into the ramekins, filled the pan with water to almost the tip top of the ramekins, then baked at 325 for 45 minutes. For the last 5 minutes, I sprinkled an extra tsp on each of coconut sugar and broiled to get a sweet, crisper crust layer on top.

Allow each to cool a bit before serving. I prefer these warm. 

I chose to do a gingerbread flavor custard, perfect for the holidays, plus ginger is great for colds and flu, a seasonal favorite (<--- sarcasm.) 

Before serving, I crumbled some organic ginger cookies on top. 

For the custard you will need:

1/3 cup coconut cream (sub about half cup of coconut milk)

1/6 cup water (about 2.5 tbsp)

1/4 cup coconut sugar, plus 2 tsp for topping

2 eggs

1/2 tsp vanilla extract or alcohol free vanilla flavoring 

and then 1/4 tsp each of: 

cinnamon

ginger

ground cloves

nutmeg 

and allspice

 

THAT'S IT!

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