Low Fodmap Custard
. Low fodmap custard made with almond coconut milk is creamy, custardy and delicious.
Ingredients
- 3 organic eggs
- 1/4 - 1/2 cup sugar
- 2 1/4 cups almond coconut milk or almond milk
- dash salt
- dash cinnamon
- dash grated or ground nutmeg
- 1 tsp pure vanilla extract
Instructions
- Low fodmap custard making - ibskitchn.com Low fodmap custard cups - ibskitchn.com Low fodmap custard cups in a water bath - ibskitchn.com low fodmap custard - ibskitchn.comCrack the eggs into a large mixing bowl. Add in the sugar and dash of salt. Using a whisk, lightly beat the eggs just until the mixture is smooth. Do NOT whip them into a thickened state. Set aside.In a small saucepan, on medium heat, bring the almond coconut milk to a slight simmer. Take off the heat and slowly pour the hot milk into the egg mixture while whisking it into the egg mixture. You want to temper the eggs by doing this slowly so that the eggs will not cook or even curdle. When all the milk has been added to the egg mixture, stir in the vanilla.Pour the mixture into 5 UNGREASED custard cups. Sprinkle the tops with the nutmeg and cinnamon.***If you are making the custards into caramel custards, then pour the caramel into the custard cups until the bottom of the cup is covered with about 1/8 inch of caramel. Then pour in the custard mixture.Taking a 9x13 brownie pan, fill it with a few inches of hot water. Then place the custard cups into the water filled pan and place the pan in a preheated 350° oven. Bake the custard cups for 45 - 60 minutes or until a table knife inserted in the middle of a custard cup comes out clean.Eat warm or refrigerate until serving time. Delicious warm or cold, but the cold custards are firmer than the warm.