When my husband and I were on the GAPS Diet last year to improve our gut health, one of our favorite treats hands down was Russian Custard.
Russian Custard is an excellent substitute for cream on fruit. It also works well for any recipe which calls for cream.
Cream, if you recall, is not permitted on the GAPS Diet as it is high in lactose (milk sugar), which is a disaccharide (double sugar) which cannot be digested in a compromised gut environment. Once the gut heals, of course, lactose can be digested easily so the avoidance of cream is only a temporary measure.
In addition to fruit, Russian Custard can be served on its own or with a handful of chopped nuts – soaked overnight in salt water and dehydrated, of course, to vastly improve digestibility.
Never soaked nuts before? It’s a snap. Just mix 1 TBL sea salt in enough filtered water to cover 4 cups of raw nuts of choice. Drain salt water after 8 -12 hours (except for cashews which should only be soaked for 6 hours) and then dry in a warm, 150F oven (dry cashews at 200F). You will be AMAZED at how much easier nuts are to digest and how much tastier they are when you do this.
Ah, so much to talk about with this Traditional Cooking thing!
Getting back to the Russian Custard now ….
The key to Russian Custard is the quality of the eggs you use. Egg yolks are extremely nutritious and easily digested (can you believe some misinformed people still throw them out and make egg white omelets???).
Deep yellow – orange colored egg yolks are one of the highest food sources of choline, a critical nutrient that protects the liver from overconsumption of sugar, refined carbohydrates, and polyunsaturated vegetable oils.
Use of good quality, egg yolks in the diet is a very wise investment of your food budget dollars.
Make sure to buy the best quality eggs you can afford to make your Russian Custard and purchase them locally so that you are supporting small, local farms in your area.
adapted from Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride MD
8 free range, local eggs
4 tsp raw, local honey
Wash eggs gently in warm, soapy water and then dry. Separate egg whites from yolks and set whites aside. In a glass bowl, add the honey to the egg yolks and whip until the mixture thickens and the color lightens to a pale yellow.
Serve immediately with fruit or nuts or add to recipe of choice in place of cream.