Monday, July 13, 2015

Blueberries and custard #recipe! ‪#‎lowcarb‬ ‪#‎almondmilk‬. ‪#‎JacquieRogers‬ ‪#‎HeartsOfOwyhee

Our daughter-in-law invited us to dinner, which is always fun, but this was also my son's belated birthday dinner.  She let me know the menu ahead of time because of my dietary requirements.  Here's the menu: grilled chicken kabobs, cauliflower bread sticks (yum!), grilled zucchini (one of my favorites), and for the others, miso rice balls (my husband loved these, but I don't eat rice).  For dessert, she planned on having fresh blueberries that she and my three-year-old granddaughter picked the day before.
I loved the cauliflower breadsticks!

My granddaughter ate at least as many blueberries as she put in the bucket, but her mom managed to make it home with quite a batch.  Fresh, vine-ripened blueberries--who doesn't love them? 

I decided to make dinner rolls because one of my son's favorites and after all, we're celebrating his birthday a month late.  And he loves custard.  Custard is something I can eat--except for the carbs.  So I experimented, using my mom's recipe and substituting almond milk and stevia.  The results were awesome, so I thought you might like to give it a try.

For those of us watching our carb intake, and also those of us who don't eat any grains at all, desserts are few and far between.  But here's one that's delicious and fills both my dietary requirements: grain-free and low-carb.

Low-carb Custard
No, it isn't yellow.  Not sure why, but it sure tastes good!

Low-carb Custard

2.5 cups Almond Milk (unsweetened)
4 Eggs
12 packets stevia
1 tsp Vanilla extract
1 Tbs Cinnamon (or to taste)
Dash of salt

Preheat oven to 350 degrees

Spray light coating of oil into ramekins, then place ramekins into a larger pan. Have a good amount of cold water available in an easy-pouring pitcher.

Heat almond milk to just below boiling (do not boil)

In a large bowl, combine the remaining ingredients. Slowly drizzle in hot almond milk while whisking (I use the whisk on my mixer). Pour into ramekins, put pan in oven, then fill the pan with water to halfway up the ramekins. Sprinkle with nutmeg to taste.

Bake for 50-55 minutes.

Hint: I use a turkey baster to remove the water before taking the pan out of the oven.

Serve cold or warm, just as you would any other custard.  Enjoy!

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