Homemade Custard Easy Style
Posted: April 17, 2011 by vvfitness
Remember back in the day schools dinners sucked! well apart from the sticky toffee puddings and custard! oh those were the days, nowadays pre-made custards are packed with additives and preservatives when really it should just contains a few nutritious and simple ingredients such as milk!
The fact is that us humans have been consuming milk for at least 50,000 years!. Our hunter gatherer ancestors would even store the milk in clay pots. This evidence was discovered in the high Andres where herds of Alpaca & Llama were milked. Western A. Price DDS visited the Swiss & African Masia population back in the 1930′s and found that their main source of protein was milk also! These cultures had no tooth decay and presented healthy & strong.
The benefits of dairy products – the prefect balance of calcium to phosphorous for our bones & teeth, a High quality protein, it contains essential vitamins and trace minerals and milk in particular contains an excellent balance of protein, carbohydrates and fat which helps heal the gut.
Since I started the Ray Peat program 5 months back I was drinking milkshakes which contained the same ingredients as custard these kept my blood sugar levels stable throughout the day, energy levels were good, kept me full and satisfied, They were also highly nutritious for my body. As well containing the right amount of protein, carbohydrates and fat in one serving. So custard is very similar alternative as it only contains milk, eggs, cream and sugar! So here how you can make this simple and easy food, desert or snack whichever rocks your boat!
Step 1. Get those ingredients together ! pasture fed organic whole or semi-skimmed milk, organic cream, organic free-range eggs also pasture raised, white cane sugar, vanilla essence and a pinch of salt. You can use raw milk but it needs to be scalded prior to making the custard. To scald put the milk in a double boiler and let it heat until you see the bubbles appear around the edges and the allow to cool and you can continue with the recipe.
step 2. Pre-heat oven to 160 degree C or for my lovely US peeps would be 325 degrees F.
Step 3. Beat the 3 eggs with a whisk! I if your lazy like me, I found a blender seems do the job just as good. So add the eggs and allow them to blend for about 2-3 minutes.
Step 4. Then add half a cup of sugar ! and pinch of salt, continue to blend for another minute.
Step 5. Measure out the milk 3 cups of milk but I add 2 and half cups of milk and a half cup of cream.
Step 6. Pour in the milk slowly while it’s still blending oh and (try not to make a mess) !
Step 7. add the vanilla essence and blend for another minute. transfer mixture over to glass tray try not to use alumium as the chemicals when heated can leak into the food. Add a larger tray this is where you pour boiling water at about 1-2 cm deep. Cook for about 1 hour or more if needed a good test to know if its done is to run a knife and it should come out clean from the custard.
Step 7. Remove and allow to cool, you can store in the Fridge this will allow it to go more solid or reheat if you like it runny. Either way still taste good.
This custard works out to 6 servings in total if you’re not greedy and want to eat the whole thing like me! You can eat it alone or add whipped cream or some ripe fruit! nom nom… Enjoy!
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