Chai Custard

  • 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

7 Responses to “Chai Custard”

  1. Laura says:

    Yum! Could I use the better stevia drops instead of powder in this recipe?

  2. Jen says:

    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?

    • lee says:

      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.

  3. Kerrie McDonald says:

    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

  4. kerrie says:

    Thanks Lee I think the eggs may not have been mixed enough so will try it again this week .

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