Tuesday, August 18, 2009

Chocolate-Carob Custard..

Its sweet and packed with protein, and its also very easy to whip up!

This recipe makes 2 pie plates of custard, which is16 servings.

I used 1/2 carob and 1/2 cocoa because the kids can be a little fickled about the strong taste of carob. I don't mind it but they seem to, unless I mix it and add an extra dash of vanilla. (Carob has calcium so I like to use it when I can!) You can use all cocoa!

Mix together:
6 eggs

1 cup of cane sugar (you could reduce this to about 2/3 cup and still be sweet)
2 T of carob and 2 T cocoa (or just one or the other;)

2 cups milk

1/2 cup plain flour

pinch of salt

2 t vanilla (just 1 if not using carob)

Spray 2 pie plates. (May flour if you want a more crust-like bottom)

Bake at 350 for 30 minutes!

Great for dessert after a low protein meal.
Eat hot or cold.
Serve the leftovers for breakfast or make it for breakfast and serve the leftovers for dessert at lunch!
(*You can leave out the carob and cocoa and just add vanilla and/or coconut too!)

 Job 6:6  Can that which is unsavoury be eaten without salt? or is there any taste in the white of an egg?

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