Bringing the sweet tooth under control is essential in the fight against intestinal yeast, so it is helpful to learn how to make desserts which don’t require added sugars or fruit. This baked egg custard recipe fits the bill, and can be used not only as a dessert, but also a breakfast or snack. Made with eggs and coconut milk, the combination of protein and healthy fats can help to keep blood sugar levels balanced, thus encourage energy through the day. Protein and healthy fats can also help to keep you feeling full for longer.
My egg custard variation is incredibly easy to make, and requires as little as 15 minutes baking. It can also be made in advance, and served hot or cold. The addition of natural vanilla powder brings a delightful ‘pudding’ flavour, and you can also add a good grinding of nutmeg to make the dessert more traditional. Vanilla powder can be hard to find in the shops – some supermarkets sell the Dr Oetker Vanilla grinder. Alternatively ask at your local health-food shop for ground vanilla , or order online. As far as I have found, all vanilla essences contain either alcohol or sugar – usually both – so don’t use this in your cooking.
The custard can be baked in one serving dish or in smaller individual ramekins. Keep it plain or top with desiccated coconut or sunflower seed cream. For this mix ground sunflower seeds with water to make a dropping consistency. If serving to those not on the anti-Candida programme, add lightly stewed fruit (no added sugar!), or top with fresh berries.
The quantities here are for 2-3 servings
My preference is to remove the dish from the oven just before the centre is fully set. This is a little bit ‘oozy’ – particularly tasty if you are serving the custard immediately.
