‘I have always adored custard. Hot, warm and cold custard all taste equally as delicious to me. I love the simplicity of the flavours in this recipe, and how easy it is to make scrumptious pots of custard in no time.’ Rebecca Coomes
Classification: Phase 1 – Semi Restricted, GF, V, DV, LF
- 1 cup coconut milk
- 1 cup almond milk, unsweetened
- 1 vanilla bean, split
- 3 eggs
- 4-6 drops stevia
- ½ tsp nutmeg
Pre-heat the oven to 160oC/320oF.
Place the coconut milk and almond milk in a saucepan. Scrape the seeds out of the vanilla bean and add them and the bean to the milk. Heat the milk until it almost comes to the boil, then remove from the heat. Remove the vanilla bean and discard.
Meanwhile, mix the eggs and stevia in a large bowl until well combined.
Gradually pour the hot milk into the egg mixture, stirring constantly, so the eggs don’t scramble.
Divide the custard between 6 small ramekins. Sprinkle some nutmeg over the top of each custard. Place the ramekins in a deep baking tray, then fill the tray with hot water until it comes halfway up the ramekins.
Place in the oven and bake for 30 – 40 minutes or until the custards have set. Remove from the oven then remove from the water bath. This custard can be eaten straight away or chilled and eaten cold.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.