We had the honour of welcoming Lee Holmes to the retreat recently, not only did she write a great review she kindly left us a great recipe!
GF WF SF
makes 375 ml (13 fl oz/11/2 cups)
There’s nothing more soothing and indulgent than rich, velvety custard, but traditionally the white sugar and cream can leave your tummy tied up in knots. My version supplies the exact satisfaction custard should induce, but free of any awkward digestive complaints.
- 185 ml (6 fl oz/3/4 cup) filtered water
- 1 teaspoon powdered gelatine
- 3 organic eggs
- 8 drops liquid stevia
- 125 g (41/2 oz) unsalted organic butter, softened
- 11/2 teaspoons alcohol-free vanilla extract
Pour the water into a small saucepan and sprinkle the gelatine over the top. Set aside for a minute or until the gelatine softens. Put the saucepan over medium heat and stir constantly with a wooden spoon for 2–3 minutes or until the gelatine has dissolved.
Pour the gelatine mixture into a blender, then add the eggs, stevia, butter and vanilla. Blend on low speed for 2 minutes or until pale and thick.
Spoon the custard into an airtight container and chill in the fridge. Stir before using. The custard will keep in the fridge for 3 days.
note: To make Chai Custard, add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/3 teaspoon ground cardamom.
For more of Lee’s great recipes visit her website www.superchargedfood.com
