Desserts,  Full GAPS,  Recipes

Honey Vanilla Bean Custard with Raw Cacao

Cacao Honey Vanilla Bean Custard

Oh this is amazing!!  It is not GAPS legal (sorry!), but it is a healthy version of custard and oh so good!!


6 farm fresh eggs

2 cups raw milk

2 cups raw cream

1 cup Raw Honey

1/2 cup Raw Cacao Power

pinch of salt

Preheat oven to 350 degrees.

Scald the milk & cream together in a medium bowl.

Start a pot of water boiling over a burner on a stove.

Beat the eggs in a glass or stainless steel bowl (med to large) that fits perfectly over the top of the pot of water (to create a double boiler).

Add in the Raw Honey , salt, Raw Cacao Power , blend, and then place this bowl on the boiling water pot.

Slowly add in the milk/cream mixture, stirring with a wire whisk as you go.

Whisk constantly for about 10 minutes. Be really careful not to cook the eggs (that would make yucky custard, and that’s not what we’re aiming for here :)). Remove from the heat.

Set a 2 Quart Baking Dish inside of a Large (15×10) Baking Dish and pour water into the 15×10 dish (on the outside of the 2 quart dish), 1/2 way up the sides of the 2 quart dish. Then, pour the custard inside of the 2 quart dish. Is this is clear as mud? 🙂

Very carefully set this dish into your preheated oven. Cook for about 40 to 55 minutes, or until the custard is set.

Eat hot or cold, either way is amazing!! 🙂 🙂


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