Tuesday, September 20, 2016
Baked Egg Custard
Ever had one of those days? You know the kind, when all that can go wrong does. And you are left at the end, drained of all meaningful life force, unable to continue.
When one of those days occurs for me, cooking is my comfort. Not involved cooking, just the basics. Comfort food!
When I wasn't gluten free, comfort food had many simple manifestations. Raisin bread toast with lots of sweet butter, macaroni with sharp cheddar cheese sauce, chicken noodle soup. The list could go on but why?
Now I use my diet to keep me on an even keel. I find I don't have as many of those overwhelmed days anymore. Maybe I just let more slide now but I firmly believe that without the daily irritation of my GI tract, my health is far improved.
So now comfort food is for those times when I want to nurture myself and feel good about it.
I whip up this custard for breakfast. It is one of my daughters favorites.
I keep it very simple and know that as my kids go to school they have started the day off well.
Baked Egg Custards
preheat oven to 350 degrees
For each serving
1 large or jumbo egg- free range or organic
1 cup milk of your choice
1-2 Tablespoons sugar of your choice ( I use organic brown but feel free to use what you like, for honey use 1/2 the amount)
grating of nutmeg
Beat together all of the above and beat for an additional minute.
Set your custard cups or rocks glasses in a pan of 1 inch of boiling water . Pour in custard mix. Being careful not to splash any water into the custards, place pan in oven.
Bake for 30-45 minutes. The timing depends on the depth of your cups/glasses.
When done, the custard will giggle nicely and if you put a knife in, it will come out clean.
Cool slightly and serve with sauteed apples or berries.
You can make a big batch to keep in the fridge for a couple of days. It is wonderful cold too.
If you want to get really fancy, top the cold custard with a couple of spoons of sugar and broil for a few minutes till the sugar melts and browns.
I found that rocks glasses generally work well for custards. I discovered this when I had mixed up a batch and only then realized that I had sent a batch of these custards to a friend who hadn't returned the cups. Just remember to get the water at least halfway up the cup and you will have wonderful soft custards.
I need to apologize for my absence in the blog world.
During the last month, I covered another Naturopath's practice as she had her first child, had my computer (with all of my recipes and book outline) crash and continued my ROCK-Raising Our Celiac Kids- group organization, Brownies and soccer mom duties.
Thanks for reading!
You do realize that this isn’t a true ganache, right? After all, the definition of ganache is chocolate and cream combined to create a frost...
If you’ve been reading my blog for any amount of time (and thank you to those following from the beginning in 2006), you’ve watched me evolv...
Whole Grain Gluten Free Flour Mix For the whole wheat lover, who misses the more developed flavor of whole grains as well as t...