Caveman Custard

Caveman Custard

Ingredients:
2 cups almond milk
6 large, cage free, organic egg yolks
3 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees. Warm the almond milk in a saucepan until
just simmering. Beat the egg yolks in a small mixing bowl. Slowly ladle half the
almond milk into the eggs, a few drops at a time, vigorously whisking so the eggs
don’t cook.
Transfer the eggs and milk mixture to the saucepan and return to the heat. Add
the remaining ingredients and cook over medium heat for 8 minutes, stirring
constantly, until the custard thickens slightly.
Pour the custard into an ovenproof casserole dish. Set it in a baking pan and
fill the pan with 2 inches of hot water. Slide the pan with the casserole dish
carefully into the oven and cook for 30 minutes, or until the custard is set.
Baked Peaches
Serves 4
Peaches are high in sugar, making them an infrequent indulgence on the Paleo
diet, but when they’re in season, it’s hard to resist. Select peaches that give slightly
to the touch and have a fresh, peach aroma. The base color of the peach should be
cream, not green. Green peaches were picked too early and will never be sweet.