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This recipe is gluten-free, dairy-free, refined sugar-free, grain-free and nut-free.
Reasons to add this to your nourishment toolbox:
- Only 5 ingredients
- Quick & Easy to make
- Can be served for breakfast!
- Nutrient-dense, brain food (see details below recipe)
- Its delicious!
- Kids love it!
- You’ll easily learn the recipe by heart
This recipe is filed under Breakfast AND Dessert… It looks and tastes like dessert, but its nutrient-dense like a breakfast should be! And yes, Mila does get this for breakfast 🙂
See the ingredient glossary below the recipe to learn where the nutrients are.
Eggs are a superfood!
I came to making custard for Mila not because of wanting to give her a nutrient-dense dessert (we don’t really do desserts – she has those foods as part of her main meal or a mid-afternoon snack), but as a way to re-incorporate eggs into her diet.
She had always enjoyed eating eggs – either as a pesto pancake (recipe in my book), scrambled eggs or boiled egg halves. But there was a time she “went off” them (as she told me).
Since I was not willing to let this underrated superfood go, I decided to hide it, much like I do with vegetables!
I first tried a baked custard – but Mila did not like that texture.
Not willing to take no, or “I don’t like custard” for an answer, I moved on to a pouring custard.
Who doesn’t remember custard over sliced banana from their childhood?!
I’ll be honest, she didn’t like that either – she’s not a sauce person.
I didn’t give up – I poured the whole lot, banana and all, into a blender and blended it. Then I froze that blended mixture into ice-lollies – and ta da! It got a “thumbs up” from Mila.
Did you know?
But it does have....
AND IN THE "LIGHT" VERSION:
Low fat milk, stabilisers (non animal origin), fructo-oligosaccharide (inulin), flavouring, sodium cyclamate, sucralose, sodium saccharine, and colourants
Dairy-Free Custard Recipe
Equipment
- Whisk
- Saucepan
- Mixing Bowl
Ingredients
- 5 organic eggs
- 2 tbsp organic maple syrup
- 2 tsp tapioca flour or arrowroot powder
- 400 ml coconut milk
- 2 vanilla pods seeds scraped out, or 2 tsp vanilla extract
Instructions
- Heat the coconut milk and vanilla in a saucepan and bring to boiling point.
- While the milk is heating, whisk together the egg yolks, maple syrup, and tapioca flour in a mixing bowl.
- Slowly pour the hot milk into the egg mix while whisking (with a hand held whisk).
- Return the mixture to the saucepan and heat over very low heat while stirring with a whisk continuously.
- The custard is ready when it has thickened – this should take approximately 10 minutes. (The custard with thicken even more when cool.)
- Transfer the custard to a mixing bowl and place that bowl in an ice bath while still stirring with a whisk. You want to cool the custard down so the egg does not continue to cook and possibly curdle.
- Serve on its own, over jelly, sliced banana – or mince pies!
Get your organic ingredients from Faithful To Nature...
Custard ice bath.
Ta da!
Nutritional Value & Health Benefits
Highlighting the health benefits and nutrients of the main ingredients used in this recipe.
Information taken from the ingredient glossary of my book 'Mila's Meals: The Beginning & The Basics'.
Eggs are an excellent source of choline, which is critical for brain development.
They are a very good source of:
- selenium
- biotin
- vitamins B2 & B12
- molybdenum
- iodine
They also provide good amounts of:
- vitamin A
- vitamin B5
- vitaminD
- vitamin K2
- high quality protein
- phosphorus
Eggs are a source of cholesterol:
“Cholesterol is vital for the insulation of the nerves in the brain and the entire central nervous system. It helps with fat digestion by increasing the formation of bile acids and is necessary for the production of many hormones. Since the brain is so dependent on cholesterol, it is especially vital during this time when brain growth is in hyper-speed.” – Sally Fallon Morrell
Coconut milk contains high amounts of beneficial fat in the form of medium-chain fatty acids (MCFAs). Unlike long-chain fatty acids (LCFAs) primarily found in vegetable or seed oils, MCFAs are easier to break down. They are converted to energy rather than stored as fat. Lauric acid, a type of MCFA rarely found in nature, can only be found in coconut milk (and breast milk!).
Other nutrients found in coconut milk include:
- vitamins B1, B3, B5, & B6
- vitamin C
- vitamin E
- iron
- selenium
- sodium
- calcium
- magnesium
- phosphorus
- fibre
Organic, pure maple syrup is a good source of:
- calcium
- iron
- magnesium
- manganese
- phosphorus
- sodium
- potassium
- zinc
- vitamin B1 (thiamin)
- vitamin B2 (riboflavin)
- vitamin B3 (niacin)
- vitamin B6
Maple syrup delivers more nutrition than all other common sweeteners.
It is primarily sucrose (a complex sugar that your body breaks down to the simple sugars fructose and glucose) but replacing refined sugar in recipes with an identical amount of maple syrup will cut the total sugar content by a third.
Maple syrup has antioxidant and immune supporting benefits.
Vanilla extract and powder contain small amounts of the B-complex groups of vitamins such as niacin, pantothenic acid, thiamin, riboflavin and vitamin B6.
Vanilla also contains traces of minerals such as calcium, magnesium, potassium, manganese, iron and zinc.
Vanilla has antioxidant, anti-depressant and anti-inflammatory properties.
#clevermama's add multi-purpose recipes to their toolbox!
Festive Food
Is Jelly & Custard is a traditional Christmas dessert for you? You can find my recipe for gut-healing jelly here.
How about Mince Pies smothered in custard? This mince pie recipe is one of my all-time-best-recipes! Get the recipe here.
Dairy-Free Custard Recipe
This post contains affiliate links. Click here to read my affiliate policy. This recipe is gluten-free, dairy-free, refined sugar-free, grain-free
Gluten-Free Mince Pies
Christmas brings out my inner child so I absolutely had to make a gluten-free mince pie recipe because what would Christmas be without mince pies? This recipe is also dairy-free AND refined sugar-free!
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