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Pictures updated 10/12/15.
This is the perfect warm comfort food for winter…
During my recent Fuel Cycle, I was inspired to try to include more Deep S meals into my diet. Deep S meals are full of healthy fats like coconut oil, butter, eggs, beef, olive oil…a lot of “whole foods fats” is the best way I can describe it. What Deep S meals do not include are fats that are often overdone, like cream, cream cheese, peanut butter, and large amounts of cheese. I concocted this hot custard during my Fuel Cycle, and it’s become one of my favorites. It’s great for breakfast, snack, or dessert, although I would be careful tacking it onto the end of a heavy meal as it has quite a few healthy fats in it already.
This *is* a custard, so it does have a large ratio of egg in it. Because of this, and the method used to cook it, the egg is distinguishable and adds a little bit of texture (although the glucomannan does a great job of helping to smooth out the custard). To me, it’s how I always imagined custard. I love it. But if you don’t like custard, don’t expect to like this recipe. Obviously.
(When I posted this recipe, Marcie Smith shared this link about tempering eggs and suggested that it might help with the texture. I’m sure it would, if you care to take the extra step.)
Update: I made some tweaks and have created both a pumpkin and a chocolate version of this custard that give you a little more bang for your buck!
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- 1 T butter (you can use coconut oil, but the custard is not as rich-tasting)
- ½ cup unsweetened almond milk
- 2 doonks (a doonk is 1/32 tsp.) THM Pure Stevia Extract Powder
- Hearty dash vanilla extract
- Hearty pinch salt (this really brings out the flavors)
- ⅛ tsp. glucomannan (you could probably substitute xanthan gum)
- In a small saucepan, whisk the egg well. Add all the other ingredients except the glucomannan and whisk again until well-combined. Whisk in the glucomannan quickly to avoid clumping (tip: sprinkle it in while whisking). Put the saucepan over medium heat or a little higher and whisk constantly until the custard is thickened. This happens almost instantaneously when the temperature reaches a certain point and the egg solidifies - pull the custard off the burner immediately. Do not overcook or it gets more eggy.
- You can top this custard with more butter and some cinnamon if you like (or don't use the whole tablespoon of butter/coconut oil in the custard and use it on the top instead).
You could probably make this in the microwave as well, microwaving in small intervals and whisking in between. You won't have as smooth of a result, though.
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
- McCormick Pure Vanilla Extract