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Serves: 6 

Total time: 30mins plus cooling off time for custard

 

What you need:

Custard

  • 1L Liddell’s lactose free milk

  • 1 vanilla bean, split, seeds scraped 

  • 1 stem of lemon verbena (optional)

  • 6 eggs yolks

  • 100g coconut sugar 

  • 6Tbsp cornflour 

 

Brulee bread

  • 60g gm nutlex or other vegan butter, room temp 

  • 80g coconut sugar

  •  ½ loaf unsliced Baker’s delight wholegrain low fodmap loaf – stale.

 

Toppings

  • 160g (2 punnets) Driscoll’s blueberries, cut in half

  • 80g (1 punnet ) Driscoll’s blackberries, sliced 

  • 2 Tbsp hemp seed, toasted

  • 60 hazelnuts, toasted and lightly smashed 

 

Method:

Step 1: Preheat oven to 180°C.

Step 2: Heat the milk, vanilla bean, lemon verbena in a pot over medium heat. Bring to the barest simmer.  Don’t over heat.

Step 3: Whisk egg yolks, sugar and corn flour in a bowl.  Spoon about ½ - 1 cup of the warm milk into the egg mix and combine, then pour all the egg mix into the warm milk, and whisk to combine. Increase the heat to low/medium and stir or gently whisk constantly to ensure it doesn’t burn or split. Don’t be tempted to turn up the heat. The custard will thicken after about 6-8 minutes of constant stirring on a low simmer. This a thick custard!

Step 4: Slice 4 x 3cm slices of bread.

 Step 5: Use a cookie cutter to press 4 rounds of bread. As an alternative cut off the crusts and slice in 2 for rectangles. Spread all surfaces of the bread with nuttlex.

 Step 6: Add 80g coconut sugar to a plate, and dip all sides of the bread pieces in the sugar. 

 Step 7: Heat a large a frypan medium heat and gently fry the bread on all sides. The sugar will melt and become like a toffee on the outside of the bread. 

 Step 8: Remove from the heat and place each one on a shallow bowl or plate.

 Step 9: Spoon the custard into a piping bag or dollop using a spoon.

 Step 10: Pipe the custard randomly over the bread and a bit on the plate 

 Step 11: Finish with a tumble of hazelnuts hemp seed and finish with berries

 

To make Low FODMAP:

  • Coconut sugar is only Low FODMAP at 4g per serve. (Suggestion: Use white, brown or raw sugar instead.)

  • Blackberries are high FODMAP (remove), use raspberries or strawberries instead

  • Blueberries are Low FODMAP at 40g per serve

Tip:

  • Smear bruleed bread with ricotta before topping with berries. 

  • FODMAPS are a collection of short chain carbohydrates and sugar alcohols both naturally occurring in food as well as in food additives. 

 

Fodmaps stands for:

Fermentable

Oligosaccharides – fructans and galacto-oligosaccharides

Disaccharides lactose

Monosaccharides – fructose in excess of glucose

Polyols – sorbitol mannitol maltitol

Low fodmap diet is the most effective dietary therapy for Irritable bowel syndrome.