Easy Nutrient-Dense Custard Recipe for the GAPS Intro Diet (2024)

FAQs

What are the 4 components of custard? ›

Combine milk, eggs, sugar and gentle heat and one of our most treasured comfort food appears.

Acceptable GAPS foods include: eggs. meat, fish, and shellfish (fresh or frozen only) fresh vegetables and fruit.

In Stage 1, you can have:

Soups with well-boiled vegetables and meats. Meats: beef, pork, lamb, goose, pheasant, turkey, shellfish, and chicken, boiled in stock or filtered water. Chopped liver: Liver is a nutritional powerhouse that can be cooked into any soup.

Mix flour and cold water well, making sure the mixture is smooth. For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour.

Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

To achieve the ideal texture and flavor balance, use whole eggs and milk. Custards made with egg yolks and cream are too eggy and rich in taste and too thick and creamy in texture; they lack the subtleties that make a custard great.

Downsides of the GAPS Diet

The GAPS diet is extremely restrictive, which has several consequences. For starters, this makes it time-consuming to plan and cook meals. More concerning, however, is that the diet was originally developed to help children suffering from behavioral and digestive issues.

Other cheeses that are allowed on Full GAPS: Asiago, Blue, Brick, Brie, Camembert, Cheddar, Colby, Edam, Gorgonzola, Gouda, Havarti, Limburger, Monterey Jack, Muenster, Parmesan, Port du Salut, Roquefort, Stilton, Swiss, Romano, un-creamed cottage cheese (dry curd).

Fruits in the GAPS Diet are only allowed in moderation: Apples. Banana. Berries.

For most people, the GAPS Intro Diet will take about 4-6 weeks. Of course, you might not be “most people” and this 4-6 week estimate likely won't apply to you if you're bipolar, suffer from a serious autoimmune condition like multiple sclerosis, or if your child has autism.

What not to eat on GAPS diet? ›

Full GAPS Diet Tips:

Avoid all grains, sugar, potatoes, parsnips, yams and sweet potatoes. Athletes, avid gym-goers, and patients suffering from adrenal issues/energy dips without digestive issues may find including some of these starchier foods along with peas, lentils, and beans beneficial.

Carb sources when you have been on GAPS for several months: NUTS AND SEEDS. Nuts and seeds can be eaten on the GAPS diet but it is important to remember that eating too much of them at once can cause your omega 3 and omega 6 fats ratio to go out of balance.

Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce.

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

In my experience yolks in something like flan contribute to richness - so adding more of them (within reason) will amp up that sensation and make the whole dessert seem more filling. A 2-yolk flan made with 4 yolks, for example, will set slightly looser but taste far creamier and richer.

custard, mixture of eggs, milk, sugar, and flavourings which attains its consistency by the coagulation of the egg protein by heat. Baked custard contains whole eggs, which cause the dish to solidify to a gel.

Traditional custards available on the market normally contain the following components: whole milk in a quantity equal to 50-60% by weight of the product, sugar (13-27%), egg yolks (13-16%) and flour or starch (3-7%).