Total time: 30mins plus cooling off time for custard
What you need:
1L Liddell’s lactose free milk
1 vanilla bean, split, seeds scraped
1 stem of lemon verbena (optional)
6 eggs yolks
100g coconut sugar
60g gm nutlex or other vegan butter, room temp
80g coconut sugar
½ loaf unsliced Baker’s delight wholegrain low fodmap loaf – stale.
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
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
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:
Oligosaccharides – fructans and galacto-oligosaccharides
Monosaccharides – fructose in excess of glucose
Polyols – sorbitol mannitol maltitol
Low fodmap diet is the most effective dietary therapy for Irritable bowel syndrome.