This egg custard is simple and nourishing comfort food. It's ideal for anyone with a sensitive stomach or compromised digestion. It can be enjoyed warm or chilled. For Ayurveda enthusiasts, when taken warm, it's calming to Vata. When chilled or cool, it eases Pitta, and when just a tsp of ghee along with a bit of ginger and cardamom are added, it becomes more balancing to Kapha. For a delicious twist, turn this into maple custard by using maple sugar, or into caramel-style custard by using jaggery, in place of raw sugar.
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Ingredients
- 2 cups (480g) almond milk unsweetened (or dairy milk if well-tolerated)
- 3 Tbsp (24g) raw sugar or to taste
- 2 Tbsp (20g) white rice flour
- 1 pinch salt
- 2 large egg(s) lightly beaten
- 1 Tbsp (14g) Cultured Ghee
- 1 tsp (3g) vanilla extract
- grated nutmeg or mace
- chopped almonds roasted, optional
Ingredients
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Instructions
- In a saucepan, whisk milk with sugar, flour and salt over medium heat until slightly thickened. Remove from heat.
- Slowly temper the eggs by continually whisking a few tablespoons of hot almond milk, a little at a time, into the eggs.
- Once tempered, pour the eggs into the saucepan and return to medium-low heat. Cook, whisking constantly until the custard thickens, about another 2-3 minutes. Do not boil!
- Remove from heat; stir in ghee and vanilla. Transfer to custard cups. Sprinkle with nutmeg or mace. Chill until ready to eat, then top with roasted almonds if desired.