Paleo Custard
This is one of my favorite desserts to make. It feels fancy, it is full of nourishing, hormone-boosting ingredients, and it’s so easy to make! I like to eat a small bowl of it with fresh berries on top, but you could also use it in other dessert recipes like to fill an almond flour tart.
If you’re wondering what to do with 5 leftover egg whites, make these low-carb, grain-free bagels!
Ingredients:
5 egg yolks (preferably pasture-raised)
1.5 tbsp arrowroot starch
1/3 cup powdered sweetener of choice*
1 cup full fat coconut milk from a can
1 cup almond milk or other alt milk (I recommend using something thicker with few ingredients like New Barn or Malk)
2 tsp gelatin (different than regular collagen)
1 tbsp vanilla extract
1 tbsp grassfed butter or ghee (optional)
Directions:
Whisk egg yolks with arrowroot starch and powdered sweetener until smooth and set aside.
Bring coconut milk to a low boil. Slowly stir in gelatin as the milk is heating up and make sure the gelatin is fully incorporated and there are no clumps.
Once the mixture is at a low boil, turn off the heat and stir in the vanilla extract.
SLOWLY drizzle the hot milk mixture into the egg yolk mixture (about 2 tbsp at a time). It’s really important to do this slowly or the egg yolks will curdle.
Once you’ve finished mixing the milk and the yolks, pour mixture back into the pot and bring it to a boil again while stirring constantly to avoid curdling. Once the mixture has started to thicken, turn off the heat and if using butter or ghee stir in now.
Pour the cream into a glass container and refrigerate for 4 hours to finish thickening before serving. I like to stir every 45 minutes to prevent a film from forming on top.
*If you don’t have a powdered sweetener on hand, you can easily make one by putting your sugar or sugar substitute in a high speed blender.
