Vanilla Custard

Servings=5

Ingredients:

• 2 cups unsweetened vanilla almond milk (or coconut milk)
• 2 tablespoons raw honey – local is best
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• dash of cinnamon
• dash of nutmeg

Directions:

1. Preheat oven to 325°F.
2. In a small pot, heat almond milk and honey to boil. Turn off heat and allow to cool for 5 minutes.
3. Beat eggs, vanilla extract and salt in medium bowl. While whisking add warm milk, and cinnamon.
4. Separate into 5 cups or pour into a large glass pan. Sprinkle with nutmeg.
5. In a large baking pan, add about 1 inch of hot water. Place custard cups into larger pan.
6. Bake for 45- 60 minutes, or until a knife comes out clean. Cool and chill in refrigerator.

Recipe adapted from: thewholejourney.com

IBD-AID Phase I, II, and III (as tolerated)