Flour & Refined Sugar Free Vanilla Custard


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It feels like I have a jinx over me these days.

A bad flu, broken housewares, nearly losing a finger in a blender , a huge shouting match with a crazy neighbor, a thief of a woman stealing my recipes and claiming abashedly she found them on other sources (while still using my words and expressions)…All those things make me feel a bit under the weather.

I cannot give up though.  And so I focus myself on finishing my cookbook. It’s getting there I think. I have still so much ideas in my mind…so many recipes to try. Perhaps I bit larger than I could chew. We will see. I need to relax, I know.

But as summer approaches and the bright spring sun fills my balcony and living room, I am simply panicked. As if I am in a ship and approaching a giant rock in the middle of the sea. I know I am by the book, and have a good thing going on…but I cannot help but feel intimidated.

Then I realize there are more important things in life, and I should not let anything get to me. “It’s just a cookbook, not Doom’s Day “ , I tell myself.  But it’s far too important to me.

This is my real jinx, caring about everything too much. How can I not ? This is my dream after all.

But of course I could never neglect my dear, dear blog. I had promised my readers a custard recipe and will only feel better as soon as I post it.  Dear readers, if you are reading these words please send me good wibes. I really need them!
* The recipe is adapted from Wheat Belly 30 minutes or less Cookbook.

Flour and Refined Sugar Free Custard 
Prep Time: 10 min
Serves: 3 servings
4 egg yolks
1/2 tspn vanilla extract
1,5 cup homemade clotted milk cream
½ cup milk
2 tblpns honey

1-Mix egg yolks with milk for 2 minutes at highest speed.
2-Cook until the mixture stiffens. Remove from heat.
3-Transfer to a large bowl, add vanilla and honey, keep mixing until smooth for 2 more minutes.
4-Pour to small cups. Refrigerate  and serve.

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