As many of you know, I am
plagued by candida. Okay, plagued is a bit harsh. Lately though, it feels like a plague. I’m on Week 3 of absolutely, positively NO grains.
“What’s the big deal, Kathleen? I thought you were grain free anyway.”
Mostly. As I’ve gotten healthier and been given the okay from the Doc to start introducing grains back into my diet, I have tried to limit them, but I have not been completely grain free.
Well, candida roared its ugly head again and I’m back to the super restricted, can’t eat ANYTHING diet again. I’m not sad about it at all. <heavy sarcasm>
The one grain that I am super missing right now is corn or more precisely, my beloved tortilla chips. The brand is Juanita’s and can I just say, they are beyond words of description. How does one describe perfection? They are a sublime blend of salty and crispy (not to be confused with crunchy). When you bite into one, it’s almost like biting into a crisp croissant. And the best part is they are just made down the road from my home town.
Okay, when I say down the road, it might be a bit farther than you imagined. But still it’s only 50 something miles. Only one hour’s drive. See? That’s close.
Why do I miss them so? Because guacamole just isn’t the same without them.
Ahem. Sorry. I have greatly digressed from Imposter Creme Brulee, the topic at hand.
Right. That brings me to why I’ve fallen in temporary love with my dairy, gluten, and sugar free Vanilla Custard.
That’s right. I’ve been sick for almost 2 weeks and have not had the energy to ‘make’ anything. And when you’re eating on this horrid diet, if you don’t make it… you ain’t eatin’. I’ve lived on fried eggs, almonds, strawberries, coconut, salad and plain yogurt for too long.
So, today was the day to work up some gumption and energy and make something wonderful. Along with some yummy granola, I whipped up some custard.
I love custard. My favorite is Creme Brulee. Mmmm.
But how does one go about making a dairy, gluten and sugar free dish of scrumptiousness. A year ago, I would have said it was impossible. Can’t be done. But then I would have have be so wrong. Because today a beautiful creation was made in my very own kitchen. Oh, yes I did eat two ramekins of this before dinner time.
Vanilla Custard (Dairy, Gluten and Sugar Free)
- 3 eggs
- 2 cups coconut milk (almond would work too)
- 1/3 cup xylitol (1/3 sugar if not going sugar free)
- 1/4 tsp salt
- 1/4 tsp cinnamon
- dash of nutmeg
Preheat oven to 350 degrees. In a smallish size bowl, wisk all the ingredients together. The cinnamon and nutmeg will appear to ‘float’ on the top. No worries.
Pour into four ungreased 8oz *ramekins. Sprinkle with cinnamon for garnishment.
Take a 13×9 casserole dish and put in all ramekins. Now fill the casserole dish with 3/4 inch of HOT water. Stick the whole thing in the oven uncovered. Bake for 50-55 minutes or until a knife inserted into the middle of one of the custards comes out clean.
Take ramekins out of the casserole dish and place on a cooling rack. Eat warm or refrigerate after cooling. Makes 4 servings.
*I haven’t tried this yet, but I bet you could pour your custard into a pie plate and have the same results. Just don’t think I have a casserole dish big enough to hold the pie plate.
My favorite part of this custard is its Creme Brulee crusty effect. If you’ve never had the pleasure of eating the real stuff, you wouldn’t know that the best part of it is the carmelized sugary crust on top. You literally have to push through the crispy (there’s a theme here) layer of goodness to get to the creamy center.
For some reason, the cinnamon and nutmeg did a funky thing. Part of it sank to the bottom of the dish and part of it rose to the top making a bit of a crispy faux sugary delight. Oh, yes. This made me immensely happy.
And the part that sank to the bottom? Divine!! It was a cinnamony crust.
Well, that’s it. I hope you make yourself some of this wonderful treat. By the way, I used some homemade coconut milk of which I will show you how to make yourself soon, but I think you could use the canned stuff just fine.
I shared this at: Allergy-Free Wednesdays