Velvety Low-FODMAP Vanilla-Bean Custard; Gluten-free, Dairy-free

Printer 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.

Peruse the blog for more recipe inspiration, we have over 300 more low-FODMAP recipes. You may love my low-FODMAP Desserts Collection or my low-FODMAP Chocolate Pudding.

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

Ingredients:

  • 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

Directions:

  • 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.

Printer Friendly Version
Comments Rating 0 (0 reviews)

Comment/Review Below

Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).

6 Comments

  1. Anonymous February 12, 2020
    • Rachel Pauls Food February 13, 2020
      • Gillian March 7, 2020
        • Rachel Pauls Food March 7, 2020
  2. Gillian March 10, 2020
    • Rachel Pauls Food March 11, 2020

Leave a Comment/Review

Sending