Golden Turmeric & Ginger Custard with Warmed Fig & Pecan Pears 

Here’s a delicious custard that’s healthy too.
It’s made using ground flax seeds (linseed). The wonderful thing about flax seeds is not only are they great for your gut microbes (once ground up) but they cleverly thicken up in liquid. So by adding some ground flax seed to milk, the result is a custard like texture.

Flax seed is ok to heat up and cook with to 175˚C without damaging their delicate beneficial oils.
This delicious custard contains milk (any type), ground flax seed (linseed), turmeric, ginger & a little bit of sweetness from honey or maple syrup.

I’ve teamed the custard up with some fried pears with a hint of lemon, tossed with chopped dried figs & pecans. If you don’t have any ripe pears then use apples, they will work just as well.

Have a look at the video of me making it, link below.

Golden Custard:
250ml milk, use any type** 
2-3 tablespoons ground flaxseed/linseed, see low histamine swap* 
1 level teaspoon turmeric
1 level teaspoon ground ginger Sweetness - I use honey or maple syrup, about 1-2 tablespoon but it depends how sweet or not your honey/syrup is. You could also pop the milk in a blender and blitz it with 2 pitted large dates.

Pears with Figs and Pecans:
2 large ripe pears
1 tablespoon extra virgin olive oil
1 unwaxed lemon
2 large dried figs, stalk removed 
1 tablespoon roughly chopped pecans

 

Golden Custard:
How much ground flax seed you put into your custard is up to you. 2 tablespoons makes a thin custard, 3 tablespoons a thicker custard. Any milk works well in this custard, as you only need to gently just warm the custard, rather than boil it. Therefore, although some plant milks can separate if they are heated, most plant milks will work well in this custard, as well as dairy milks. In fact you don’t need to even warm this custard if you don’t want to, as the action of the ground flax seed means it will thicken up without warming.
See my note below about plant milks. 

To Make:
Mix the milk, ground flax seed, turmeric, ginger and honey together. If you wish then gently warm in a saucepan until just hot but not boiling.

Sautéed Pears with Fig and Pecans:
Cut the pears into quarters if they are small or into eight if they are large.
Remove the core, then pop the pear pieces and oil into a large fry pan.
Turn the heat to medium high and fry the pears to warm them.
Add the lemon juice and zest, gently moving the pear pieces around.
Thinly chop the figs and add them, along with the pecans, into the pear pan.
Once the lemon juice has evaporated, tip the pears, figs, nuts out into two bowls and serve with the golden custard. 

Have a look at this recipe video here on Youtube

*If you are following a Low Histamine Diet then simply swap the ground flax/linseed for corn flour. Corn flour is a fine powder not coarse polenta meal style. Use 1-2 tablespoons corn flour depending on how thick you like your custard. Mix the corn flour into the milk well at the start of cooking, then gradually bring the milk to the boil. It is this boiling action that causes the corn flour to thicken the milk. Stir continuously during cooking, so the custard doesn't stick to the base of the pan. 
With the pear dish swap out the lemon, pecans and figs and use pistachios/macadamia nuts instead.

** Plant milks - If you are buying a plant milk look out for ones that are calcium-fortified. Plus try to choose a brand that has only afew ingredients, rather than a massive long list. 
If you want to try it, and have the time, I have a video on YouTube about how to make your own plant milk from a nut or seed here.