{"id":9,"date":"2012-12-13T01:13:00","date_gmt":"2012-12-12T12:13:00","guid":{"rendered":""},"modified":"2021-05-18T09:42:41","modified_gmt":"2021-05-17T21:42:41","slug":"custard","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/custard\/","title":{"rendered":"Custard"},"content":{"rendered":"<p><span style=\"font-family: Georgia, Times New Roman, serif;\">At our Wellington Xmas GAPS group meeting, I asked what foods people would miss at Xmas, and someone said that being dairy free, she missed custard. So here are three different custard recipes.<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\">The first one is RUSSIAN custard, from the <a href=\"http:\/\/www.frot.co.nz\/nature\/books.htm#gaps\" target=\"_blank\" rel=\"noopener\">GAPS book<\/a>.\u00a0<\/span><span style=\"font-family: Georgia, 'Times New Roman', serif;\">The Healthy Home Economist has the\u00a0<\/span><a style=\"font-family: Georgia, 'Times New Roman', serif;\" href=\"http:\/\/www.thehealthyhomeeconomist.com\/russian-custard\/\" target=\"_blank\" rel=\"noopener\">recipe HERE<\/a><span style=\"font-family: Georgia, 'Times New Roman', serif;\">.\u00a0<\/span><span style=\"font-family: Georgia, 'Times New Roman', serif;\">This is a raw dish, made from just egg yolks and honey. It is usually used as a cream substitute on GAPS. But if you added a little vanilla, it would taste more like the custard we&#8217;re used to.\u00a0<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\">The second is a MILK custard, but using honey instead of sugar. This is only GAPS friendly in the very last stages when you can have a little unfermented dairy, as long as it is raw.<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">1 cup raw milk<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">1 cup raw cream<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">3 egg yolks<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">pinch Celtic sea salt<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">1 Tbs honey<\/span><\/li>\n<li><span style=\"font-family: Georgia, Times New Roman, serif;\">\u00be tsp vanilla essence (or one vanilla bean)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: Georgia, Times New Roman, serif;\">This makes a hot, runny custard. Heat up the milk &amp; cream to just short of boiling. Meanwhile, if you have a double boiler, beat the egg yolks and salt together in the top part. Otherwise, find a bowl that will sit on top of a pan of boiling water, and use that. Pour the hot milk &amp; cream slowly into the egg yolks, whisking most of the time. Set on top of a pan of simmering water, and whisk till it thickens (about 10 mins). Take off the heat, whisk in the honey and vanilla essence and serve immediately with fruit crumble, pie, ice cream or fruit.<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\"><strong>Variation 1:<\/strong>\u00a0<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\">If you are using a vanilla bean, scrape out the seeds and add them to the milk and cream in step 1.<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><a style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\" href=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2012\/12\/banana-custard.jpg\"><img src=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2012\/12\/banana-custard.jpg\" alt=\"\" border=\"0\" \/><\/a><span style=\"font-family: Georgia, Times New Roman, serif;\"><strong>Variation 2:<\/strong> If you want a thick custard for something like a trifle topping:<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\">Instead of putting the cream in with the milk, put into a small bowl and let it come to room temperature before starting the custard. Sprinkle 1 Tbs <a href=\"http:\/\/www.naturefoods.co.nz\/other-foods\/gelatin\/greatlakes-beef-gelatin\">gelatin<\/a> over the top of it, and carry on with the custard. After it has thickened, stir in the cream &amp; gelatin and stir till the gelatin has dissolved. Let cool a little, pour onto the sponge &amp; jelly layer of your trifle and refrigerate.<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\"><strong>Variation 3:<\/strong> Thick custard with banana (the version pictured)<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\">After taking off the heat and adding honey &amp; vanilla, add one or two sliced banana, and stir. Cool a little, then refrigerate.<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\">The third version is COCONUT custard.<\/span><br \/>\n<span style=\"font-family: Georgia, Times New Roman, serif;\"><br \/>\n<\/span><span style=\"font-family: Georgia, Times New Roman, serif;\">This is the same as the milk custard, except that you use 1 1\/2 cups of coconut cream. Look for a brand with no preservatives &amp; other additives.<\/span><\/p>\n<div><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At our Wellington Xmas GAPS group meeting, I asked what foods people would miss at Xmas, and someone said that being dairy free, she missed custard. So here are three different custard recipes. The first one is RUSSIAN custard, from the GAPS book.\u00a0The Healthy Home Economist has the\u00a0recipe HERE.\u00a0This is a raw dish, made from just egg yolks and honey. It is usually used as a cream substitute on GAPS. But if you added a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,13,16,6,36,7,17],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/9"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=9"}],"version-history":[{"count":6,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/9\/revisions"}],"predecessor-version":[{"id":2060,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/9\/revisions\/2060"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=9"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=9"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}