I’ve adapted this recipe from here in flavor and size a bit. It’s from one of my favorite GAPS sites, she has reversed her daughter’s autism through GAPS and brought health to her whole family. She made this in individual ramekins, which is far prettier, but just more dishes for me to scrape baked pear custard off of! This stage of my life cries out for practicality!!
I’m trying to adapt some yummy honey recipes to be small part honey, mostly stevia (herbal sweetener) for sweetness. This is in effort to feed any pathogenic yeast/bacteria in my body the least possible, with the smallest amount of incoming sugars (even natural sugars like fruit and honey). The fabulous fats from coconut milk, yogurt and eggs pair perfectly with the sugar from pear/honey. Remember you always want to try and pair sugars with natural fats. I’ve changed it to make a larger amount, so it’s perfect for a big family, and will easily be 2-3 meals for our family. It tastes great warm and creamy, and the flavors are even more enhanced nice and cold from the fridge.
½ can of coconut milk (full-fat)
3 ripe pears- peeled
½ C plain homemade yogurt (dairy free option: substitute with coconut milk)
8 eggs (pastured if possible)
¼ C honey (low-sugar option: 2 T honey, 30 drops stevia; may need more less depending on stevia brand)
3 T coconut butter (optional)
1 vanilla bean (optional)
SPICES: ½ t cardamom (nutmeg would work nice), 1 t cinnamon
- Put all ingredients into blender or food processor. Blend until smooth and creamy.
- Taste to see if sweetness meets your family’s preference.
- Grease a 9X13, or two 8X8 glass pyrex with coconut oil.
- Bake on 350 degrees until slightly golden and firm. The edges will get darker than the rest of the custard. Approx 45 minutes.
This would be tasty dessert with some whipped cultured cream or homemade raspberry sauce!