Russian Custard is a satisfying and satiating dish that will cause any cravings to be smothered. It is deeply nourishing, replenishing vitamin A deficiencies, vitamin D deficiencies, zinc deficiencies and choline deficiencies, as well as many others. Russian Custard has been around for centuries. Martha Washington has a recipe for Orange Fool in her cookbook, which was orange flavored Russian Custard. It can be made countless ways, such as whipping it with a whisk, mixing it in a mixer or blending it in a blender. The recipe is easy and leaves no hunger for hours.
For two to three servings use:
7 pastured egg yolks
2 teaspoons local honey
1 teaspoon vanilla
First separate the yolks from the egg whites and place all the yolks in a blender or stand up mixer. The whites can be used later for meringue cookies.
Blend on the lowest speed until the yolks turn a soft yellow, whitish color, and become thick (emulsified). This usually takes roughly 20 minutes.
If using a mixer, use a medium speed for roughly 20 minutes. With a mixer, the mixture will be fluffier.
This is the results of a blender for 20 minutes:
This is the results with a mixer for 20 minutes:
The mixture can be flavored with orange, lemon or any other desired twist. Pour the ingredients into a beautiful cup and enjoy. This is the product made in a blender for 20 minutes:
This is the product made in the mixer for 20 minutes:
Russian Custard can be eaten as it, or topped with whipped fermented cream or whipped cream, if tolerated. It can be served at room temperature or frozen, both are delicious.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
Topicsadditives ADHD adrenal anxiety autism B12 behavior bipolar butter candida chelation cholesterol depression Dr. Natasha Campbell-McBride drugs fermented foods fluoride food intolerances GAPS GAPS approved GAPS recipe GAPS recipes GAPS snack GMO healing heavy metals heavy metal toxicity iodine kefir kombucha microbiome natural healing nutrient dense nutrient dense foods parasites probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins wheat
Subscribe to our blog posts!
- Butter, Butter, Butter – A GAPS Approved Guide
- Streptococcus In Strep Throat Compared To Streptococcus In Milk Kefir
- The FDA and Their Attempts Against Homeopathy – A Call To Action
- Russian Custard – GAPS Approved
- Cooking Vessels and Utensils, Silicone? Crocks? Stainless? Wooden? What’s GAPS Approved?
- Homemade Cream Cheese – GAPS Approved
- The Relationship Between Magnesium Deficiencies and Parasites
- Probiotic Ranch Dressing – GAPS Approved
- How Many Gallbladder Flushes Are Too Many?
- Findings Show Dental Amalgam Fillings Damage Nerves