As you will know I have been focusing on comfort foods for the last few weeks as I feel it is that time of year when we all want our food to give us a bit of a hug! Last week I shared my recipe for Paleo Apple Crumble and I was thrilled to hear that so many of you were enjoying it over the weekend. What to have with your crumble can cause a hearty debate in many a household with the custard or ice cream debate still going strong. Whilst it would work well with a Paleo ice cream (there are now a few available to buy in stores or you could make yourself using frozen bananas, vanilla and a touch of coconut milk in a blender) I felt that a recipe for a good quality Paleo Custard would work well.
This Paleo custard is ridiculously close to the real thing; apart from the fact that nobody really seems to make proper custard anymore. Only a few tweaks were needed to make it Paleo; swapping milk for a non-dairy nut milk and using coconut palm sugar in a reduced amount. Chefs and bakers will add a little cornflour to their custards in order to keep it stable so I used a tsp of tapioca flour just in case. Served with my Paleo Apple Crumble, this is a divine winters evening treat. Curl up in front of the fire and take a well deserved break.
A few notes on nut milk…
When it comes to nut milk there are now a variety of options available and can be found in most mainstream supermarkets; health food stores will often have an even larger variety. You do need to be aware of the extra ingredients that are added into many mainstream brands. As with most of our supermarket products you may be surprised at what is actually included in your carton of nut milk; thickening agents are often included along with preservatives to extend the life span.
Ideally all you want to see in your nut milk is a combination of nuts, water and a small amount of natural sweetener. However, the only way you are going to get this is to make your own at home. This is easier than you might think. If you would like to try this then take a look at my article on Nut Milk: The Lowdown which goes through the traditional process and also my quick cheats approach for getting nut milk in a hurry!
This recipe was written for Your Healthy Living Magazine; make sure you check out their website here for a great selection of articles, advice and recipes.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
250ml nut milk (store bought or homemade)
1 vanilla pod, split
1 tbsp coconut palm sugar
3 egg yolks
1 tsp tapioca flour
- In a small saucepan, over a low heat, warm the milk gently with the split vanilla pod.
- Bring it to the boil and remove the pod.
- Use a small knife to gently scrape the seeds from the inside of the pod. Add these back to the pan.
- Beat the egg yolks with the sugar and flour.
- Add a little of the boiled milk to the egg mixture and briskly whisk back into the pan.
- Whisk gently over a medium heat until the mixture thickens and starts to cling to the whisk.
- Proper custard is thinner than the stuff we have become used to so don’t try to recreate that.
- You can pour and serve now, or press a piece of cling film onto the surface to stop a skin forming and reheat gently later.
Enjoy our blogs?
If you like what we do then sign up to follow our blog and receive updates on all of our recipes and articles along with details of competitions and special offers on Paleo products.
Have you discovered 12 Weeks to Change Your Life?
Sign up to receive our FREE eBook with information on how the Paleo diet can help you to lose weight PLUS sample recipes…