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Paleo Vanilla Custard -the sad tale of an empty bowl

custardSlurp, mmmmmm, CLINK!  Those are the only sounds you’ll hear when you serve up a smooth and buttery custard.  Thick, rich, creamy, and versatile enough to pair with everything from fresh berries to apple pie.  Custard has gotten a bad rap over the years because of its decadent richness-anything that fatty and sweet MUST be bad for you, right?  Well tear down those stereotypes and pull up a spoon and a bib.  Let’s get to the finger-licking truth of the matter as I present to you my favorite custard recipe done 3 ways (spooned over berries or pie, as a dip for strawberries, and all by itself as a proper custard), bursting with nutritious and delicious ingredients. 

What you’ll need (and why it’s good for you):

  • Food processor
  • custard serving dishes
  • 8 pastured egg yolks: full of fat soluble fat soluble vitamins A, D, K, & E, Choline and Biotin
  • 1 whole egg
  • 4 TB grass-fed butter or ghee*[for those with whey/casein intolerance]: Both are high in vitamins A, D, K and E, as well as Conjugated Linoleic Acid (CLA)
  • 2 TB coconut oil: promotes fat burning for energy, anti-microbial, anti-viral and anti-fungal properties, and proven to enhance brain function (even amongst Alzheimer’s patients)
  • ½ tsp vanilla extract: vanilla (in both pure extract and bean form), is an aromatic spice that reduces stress on the central nervous system and reduces free radicals
  • 1 vanilla bean (if you do not have access to vanilla beans, may substitute an additional ½ tsp vanilla extract)
  • 2-3 TB local raw honey (taste as you go for sweetness preference): contains anti-oxidants, fights allergies, and contains anti-bacterial and anti-fungal properties

*What on Earth is ghee, you might ask?  Ghee is butter that has been clarified by slow cooking until the whey and casein (which cause a reaction similar to gluten in some people, and result in an insulin spike) separate from the pure milk fat.  As the whey and casein separate from the fat, they are then skimmed off, leaving behind the mild and nutty pure milk fat.  Not only is the ghee still full of vitamins and CLA, it is stable saturated fat with a very high smoke point, making it an excellent option for high temperature cooking.  Ghee is super easy to make at home by heating the butter on low heat in a sauce pan until the whey and casein separate (you will have creamy “scum” on the surface and dark cooked particles on the bottom of the pan), then skim and filter into a jar with a screw top lid.  The ghee will last for months at room temperature.  If cooking butter on a stove top doesn’t sound like your cup o’ tea, I recommend the brands Pure Indian or Purity Farms ghee, which you can either get from or at Whole Foods in the refrigerated section, near the eggs.


Add all ingredients together in a food processor.  Blend on high until completely mixed and creamy.  Taste as you go for sweetness and add honey to taste.  Pour the mixture into desired serving containers and stick in the refrigerator.  Depending on your desired final product: for a thick liquid to spoon over berries or pie chill for 10 minutes; for a thicker fruit dip (great with fresh strawberries) chill for 20 minutes; for a stand-alone thick custard chill for at least 30 minutes. Dig in and enjoy!

What’s your favorite way to serve a custard?

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