Chai Custard
Written By Lee On
May 27, 2012
4 organic eggs- ¼ cup coconut milk
- 2 TBS coconut oil
- 1/2 cup boiled filtered water
- 1 tsp. gelatin
- ½ tsp. stevia powder
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/3 tsp. cardamom
- Pinch Celtic Sea Salt
- 1 tsp. Vanilla extract
In a measuring jug place four tablespoons water and sprinkle gelatin, let soak for a minute
Place eggs into blender and add coconut oil
Add the gelatin in water to the blender and then add remaining boiled water slowly and the remainder of the ingredients making sure that the blender is on a low speed
Pour the custard into a bowl and freeze for one hour until set then transfer to the refrigerator to chill
Serve chilled in parfait glass topped with crushed almonds and enjoy
Yum! Could I use the better stevia drops instead of powder in this recipe?
Yes use 6 drops
I’ve never used it but I know that Agar Agar is an alternative to gelatin. Would you recommend this and do you know if it would it be a 1:1 substitute?
Agar is a good substitute to gelatin, but don’t expect the same results when replacing gelatin with agar in a recipe. First, it doesn’t give the same texture. Gelatin can give a creamy texture whereas agar gives a firmer texture. And agar is much more powerful than gelatin : 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder.
Hi , I tried the Chai custard and it did not set.In the first step is the water for the gelatine hot or cold to dissolve.when placing the eggs in blender what speed do you mix them on low,med high ? .My custard was yellow yours in the picture is creamy colour. I would love to try it again .Thanks
I usually use room temp water and mix them on high and maybe the eggs you used made the colour darker it also depends upon the spice mix and it sets for me. Maybe you could try this one as it sets harder and is more of a thicker custard. https://supercharged.wpengine.com/blog/autumn/gut-healing-almond-milk-jelly-cup/
Thanks Lee I think the eggs may not have been mixed enough so will try it again this week .
I made your vanilla custard recipe from your book. It seemed to ‘curdle’ on top with the rest of the mixture still watery underneath.
Needless to say it didn’t turn out. Can you please suggest how to salvage it? Or perhaps include more detail for the recipe?
Hello, sorry this happened. It is a bit tricky sometimes, I would stir it well and add 1/4 tsp more gelatin to yours. Let me know how you go? Lee