Velvety Low-FODMAP Vanilla-Bean Custard; Gluten-free, Dairy-free
August 27, 2017Printer Friendly Version
This is a luscious dairy-free low-FODMAP vanilla custard that can be used as the base for a low-FODMAP fruit tart, or enjoyed in an elegant champagne glass, topped with low-FODMAP coconut whipped cream and some low-FODMAP berries/banana/kiwi. Add some low-FODMAP sugar cookies for an additional treat.
Alternatively- layer this low-FODMAP vanilla custard with sliced bananas and my low-FODMAP Copycat Nilla Wafers for a low-FODMAP banana pudding treat!
I know you will love this low-FODMAP vanilla custard as much as I do.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Vanilla-Bean Custard; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.
Prep time: 1 hour plus overnight refrigeration
Serves: 6, or enough custard to fill this low-FODMAP fruit tart
Modified from: Against All Grain.com
- ½ tablespoon unflavored gelatin (about ½ packet)
- 1 tablespoon water (warm)
- 1 cup almond milk, rice milk or your favorite low-FODMAP milk
- ¼ cup maple syrup
- 1 vanilla bean, seeds scraped and bean reserved
- Alternative: 1 tsp vanilla bean paste; (mine contains sugar, water, pure bourbon vanilla extract (water, ethyl alcohol and vanilla bean extractives), ground vanilla beans and gum tragacanth)
- 3 egg yolks
- 1 cup (8 ounces) canned coconut cream
- This is about the amount you can get from scooping out the cream layer from a 13.5 ounce can of full fat coconut milk, chilled (I like Trader Joes’ or Thai Kitchen)
- You can also use canned coconut cream, if available in your area (discard any liquid in the bottom)
- This is NOT the same as ‘cream of coconut’
- 2 ounces is one low-FODMAP serving
- My low-FODMAP Grocery Shopping Blog lists some other tips!
- Garnish with low-FODMAP berries and/or low-FODMAP coconut whipped cream
- Place the milk, seeds from the vanilla bean and the bean pod (or vanilla bean paste) in a medium saucepan and warm over medium heat for 2-3 minutes
- Whisk the egg yolks and maple syrup in a separate medium bowl, then slowly pour the heated milk mixture into the bowl containing the eggs while whisking constantly
- Doing this slowly ensures you ‘temper’ the eggs so they don’t cook
- Return the mixture to the saucepan and heat for 2-3 minutes while whisking the entire time (do not boil)
- Briefly turn heat down low to prepare the gelatin
- Soften the gelatin by placing it in a bowl with the 1 tablespoon of water (this website has good tips on how to set up gelatin)
- Pour the softened gelatin into the milk mixture, return to medium heat and whisk until it is dissolved (the heat helps this)
- Stovetop temperatures vary- mine tends to be pretty hot, so fine-tune this part based on how your custard is looking and your stovetop
- Continue heating for another 5 minutes until the custard has thickened while stirring (do not boil)
- Remove the vanilla pod
- Pour the custard into a bowl and press down a piece of plastic wrap directly on top to avoid a skin from forming (if it forms, not a problem you just scoop it away)
- Place in the refrigerator and chill overnight to set (or a few hours depending on your custard)
- When the custard is set, remove it from the fridge
- It should be rather dense from the gelatin
- Place the coconut cream with the custard in a large bowl and use an electric hand mixer or stand mixer to whip the custard with the cream until thick and creamy
- You may wish to add the cream a little at a time to get the custard the right texture for your low-FODMAP fruit tart
- If you plan to serve your custard in a dish alone, then you can add more cream to make it lighter.. decide your preference!
- Serve the custard in your favorite dish or jar, topped with low-FODMAP coconut whipped cream, fruit and (optional) a low-FODMAP sugar cookie or low-FODMAP Nilla Wafers
- Or use it as a base for this amazing low-FODMAP fruit tart, or with this low-FODMAP banana and coconut pie
- Creamy and delicious! Low-FODMAP Indulgance in Velvety Vanilla Bean Custard.