Bright, floral, and honey-sweetened, this lemon curd cooks up in minutes on the stovetop into a silky, spoonable spread. Naturally sweetened and deeply lemony, it's an easy upgrade for biscuits, homemade yogurt, or toasted sourdough bread.

Lemon curd typically calls for four ingredients: lemons, eggs, butter and sugar. I swap refined sugar for honey. It sweetens the curd while adding a floral depth white sugar can't match.

Key Ingredients + Substitutions

Lemons are the heart of this recipe. You'll use both the juice and the zest. If you can find them, opt for Meyer lemons. They're slightly sweeter and less sharp than regular lemons, with fragrant zest that pairs beautifully with honey. If Meyer lemons aren't available, regular lemons or a mix of lemons and clementines work well.

Eggs and egg yolks thicken the curd, making it velvety smooth like custard. Pasture-raised eggs give the richest color an deeper flavor.

Butter adds richness and a silky finish. While most recipes call for unsalted butter, I find that salted butter works best. That delicate nudge of salt balances the honey's sweetness and the lemons' sourness. Keep in mind that unsalted butter and a pinch of sea salt works fine as a substitute.

Honey deepens the flavor and gives the curd a richer color. Orange blossom honey is a particular favorite of mine in this recipe, but just about any honey will work. For best results, use smooth-flowing liquid honey rather than one that has crystallized.

Print

Honeyed Lemon Curd Recipe

A silky, stovetop lemon curd is naturally sweetened with honey instead of refined white sugar. Ready in about 20 minutes and perfect for making ahead, it keeps well in the fridge for easy breakfasts and simple desserts all week.

Course Condiment

Cuisine American, british

Keyword citrus, honey, lemon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 pint (8 servings)

Author Jenny

Equipment

• mixing bowl
• Whisk
• saucepan
• Wooden Spoon
• Fine-mesh Sieve

Ingredients

• ¾ cup honey
• 2 whole eggs
• 4 egg yolks
• ⅔ cup lemon juice (from 6 to 8 lemons)
• 2 tablespoons finely grated lemon zest
• 4 tablespoons cold salted butter (cubed)

Instructions

• Whisk the honey, eggs, egg yolks, and lemon zest in a bowl until smooth and velvety.
• Heat the lemon juice in a small saucepan over medium heat until it just begins to bubble at the edges. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, and then continue whisking until smooth.
• Transfer the mixture to the empty saucepan. Cook over medium heat, stirring constantly, about 5 minutes, until thick enough to coat a spoon. Turn off the heat, and stir in cold butter until fully incorporated. Strain the curd through a fine-mesh sieve. Refrigerate until cold, and store up to 5 days.

Love this recipe? There's more.

Join Nourished Kitchen+ for ad-free browsing, nourishing monthly meal plans, live workshops, and access to all our premium downloads.

Join Now

Some of My Favorite Winter Citrus Recipes

Common Recipe Questions

The post Honey Lemon Curd appeared first on Nourished Kitchen.

Tigernut milk (called Kunnu Aya in Nigeria and Horchata de Chufa in Spain) is naturally sweet, creamy, and offers a luxurious, rich and nutty flavor.  

Tigernut milk or kunnu aya can be made simply by soaking the tubers in water, blending and straining; however, the addition of spices like cardamom and cinnamon as well as sweetener is lovely.  In Nigeria, kunnu aya is not flavored from time to time with sweet spices, but also with alligator pepper.

Why Tigernuts Are Good for You

Tigernuts are a rich source of nourishment, and remain a significant source of food for both the poor and the wealthy  throughout northwest Africa.  They're rich in minerals like calcium, iron, magnesium, potassium and phosphorus, as well as vitamins C and E.  They're a good source of oleic acid (a monounsaturated fat also found in olive oil, avocado and pork fat), and which is associated with increased HDL (good) cholesterol levels.

Tigernuts, also a member of the nutsedge family, are also traditionally used in folk medicine along with ginger and mints to treat upset stomachs, digestive issues, and irritable bowels (read about it here).

Tigernuts are also a good source of prebiotics (that is food for the good beneficial bacteria in your gut!) like inulin and resistant starch.

FYI Tigernuts are Not Nuts

And, remember, tigernuts are not nuts. They are tiny tubers with a nut-like flavor and nut-like texture, so for those people who must avoid nuts, tigernut makes an excellent alternative in baking and cooking.

Print

Kunnu Aya (Nigerian-style Tigernut Milk)

A traditional food of both Spain and Nigeria, tigernuts are rich in minerals including calcium, iron, magnesium, potassium and phosphorus. They're also rich in vitamins E and C. Tigernut milk (or Kunnu Aya) is a traditional Nigerian method of preparing tigernuts, which highlights their natural soft, sweet creamy notes and a flavor reminiscent of roasted chestnuts.

Course Drink

Cuisine Nigerian, spanish

Keyword spices, tigernuts

Prep Time 5 minutes minutes

Soaking 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 4 servings

Calories 35kcal

Author Jenny

Ingredients

• 8 ounces tigernuts
• 4 cups water
• 1 ceylon cinnamon stick
• 3 cardamom pods
• ¼ cup jaggery optional

Instructions

• Pour the tigernuts and cinnamon stick into a medium-sized mixing bowl, and cover them with warm water. Allow them to soak in the water at least 12 and up to 24 hours, or until softened.
• Transfer the tigernuts, soaking water, cinnamon stick, cardamom pods and jaggery to a high-powered blender, and until they form a smooth paste, adding water as necessary to allow even blending.
• Allow the paste to sit in the fridge for an hour to rest, and then spoon it into a nut milk bag, press it through, and serve over ice.

Nutrition

Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 17mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 0.3mg

The post Tigernut Milk (Kunnu Aya) appeared first on Nourished Kitchen.

Thumbprint cookies, sweet, buttery, and graced with a slip of jam, have always been a favorite of mine. But, as I got older and had a family of my own, I wanted to make something better, a touch more wholesome, more flavorful. I started baking a healthier version, more nourishing, and richer in flavor: Spelt Thumbprint Cookies.

Classic thumbprint cookies rely on white flour for their delicate crumb, but whole grain flours provide a deeper and richer flavor.  Whole grain flours are also coarser, and I'm partial to the whole grain organic spelt flour. It's has a lovely soft texture that works well in pastries like cookies, and it also has a brilliantly fresh flavor that, when paired with brown sesame seeds, works really well to deliver a Christmas cookie that isn't just a sweet treat.  It has depth, too.

How to Make Spelt Thumbprint Cookies

You start with whole grain spelt flour and then enrich the dough with real butter, egg yolks, and sour cream before spiking it with nutmeg and the lightest slip of spiced rum for good measure. You then roll the dough in the palm of your hand to form a little ball and then roll it in sesame seeds which give the cookies a pleasant crunch and a nice, nutty flavor. Then you'll press a little indent into each cookie, just enough to hold a teaspoon of jam.

To prevent the cookie dough from spreading, you'll want to toss the prepared cookies in the freezer before you fill and bake them. Traditionally, you'd fill them with raspberry jam, but plum jelly is one of our favorites.

After you bake them and allow them to cool on racks, you can sprinkle them with powdered sugar or serve them as is. They'll keep about two weeks in an airtight container.

Print

Spelt Thumbprint Cookies

Rolled in sesame seeds, and spiked spiced rum and nutmeg, these little whole grain Spelt Thumbprint cookies are excellent served with a mug of dark, inky black tea or tucked away in tins to give to friends for the holidays.

Author Jenny

Ingredients

• 1 ¼ cups spelt flour
• 2 tablespoons arrowroot starch
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ teaspoon finely grated nutmeg
• ½ cup unrefined cane sugar
• ½ cup salted butter
• 1 egg yolk
• 1 tablespoon sour cream
• 1 teaspoon spiced rum
• ½ cup sesame seeds
• 6 tablespoons jam or preserves

Instructions

• Line a baking sheet with parchment paper. 
Sift the flour, arrowroot starch, baking powder and salt together into a medium mixing bowl.
• In a separate bowl, beat the sugar and butter together until light and fluffy, and then beat in the egg yolk, sour cream and rum.
• Add the dry ingredients to the butter mixture, and beat on medium-low speed until combined.
• Place the sesame seeds in a small, shallow bowl or on a plate.
• Spoon two tablespoons dough into your hand, and form it into a tight round ball. Roll them in sesame seeds, and place them on the baking sheet no closer than 1 inch apart. Gently press your thumb into each ball of dough to leave a shallow indent.
• Place the cookie tray in the freezer for 30 minutes, and then heat the oven to 350 F.
• Remove the tray from the freezer, and spoon jam into the indents on the cookies.
• Bake at 350 F about 15 minutes or until set. Gently transfer the cookies to a cooling rack, allowing them to cool completely before storing or serving.. Store in an airtight container where they'll keep about 2 weeks.

The post Spelt Thumbprint Cookies appeared first on Nourished Kitchen.

When late summer's fresh plums are abundant and ripe, make this plum clafoutis recipe. It's a charming, simple dessert of juicy plums nestled in a custard-like batter spiked with brandy. It's also easy to make and will be a fast favorite in your household.

What is a clafoutis?

A clafoutis is a fruit dish from the Limousin region of France that's traditionally made with fresh cherries. You nestle fresh fruit in an eggy, custard-like batter and let it bake. The result is a sweet, delicate, classic French dessert that's similar to both Dutch baby pancakes and another French classic - flaugnarde.

For this version, we skip the cherries and use sweet plums instead, making a soft and custard-like plum cake that's delicate and delicious. The end result is a simple plum dessert that's softly sweet and vibrant with the bright flavor of summer. 

Ingredient Notes

• Plums give the clafoutis its heart and its flavor. Choose ripe but firm plums for this dish. Underripe plums will lack flavor, and soft plums will become a puddle of juice once you bake them.
• Eggs give the cake both structure and its custard-like consistency. Pasture-raised eggs will contribute the most flavor and nutrition.
• Whole milk forms the liquid portion of the recipe. For a more luxurious and richer version of the dish, you can substitute half-and-half for the whole milk.
• Sugar lends a little sweetness to the dessert. We favor a minimally processed whole cane sugar, such as rapadura, for this recipe. Minimally processed sugars retain many of their minerals and have a richer flavor than white, granulated sugar.
• Flour binds the eggs and milk together as they bake, giving the clafoutis its cake-like appearance. Einkorn flour works particularly well in clafoutis because it has a rich flavor and soft texture, but all-purpose flour is fine, too.
• Brandy amplifies the flavor of the plums and gives the clafoutis an elusive complex note. You can also swap in other flavorings, such as vanilla, almond extract, or a little noyaux, 
• Salt balances the sweetness of the dish. It also perks up the flavor of the plums.

Recipe Tips

• Butter the dish well to prevent sticking.  Clafoutis are notorious for sticking to the pan, and a little bit of butter goes a long way.
• Use a high-speed blender or food processor to make the batter. It's a lot faster than whisking the ingredients together by hand, and you'll form a more consistent and uniform batter.
• Your batter should have the consistency of heavy cream or pancake batter.
• Choose firm (but ripe) plums. They need to have plenty of sweetness and good flavor but shouldn't be too soft.
• Slice the plums in half and arrange them cut-side up in the baking pan.  Their juices will collect in the fruit's cavity where you removed the pit and will result in less seepage into the custard batter. Your clafoutis will also be less likely to curdle.
• Bake the clafoutis until it's golden brown and slightly puffed. It should still tremble ever so slightly in the center when you jostle the baking dish, similar to a custard.
• Many clafoutis recipes call for cooking a little batter in the base of the pan before adding the fruit. It's a helpful technique when working with smaller fruits such as berries or cherries, and we even call for the technique in this blueberry clafoutis recipe. But, when you work with large fruit, such as halved plums, you can skip this step as they are too big to sink to the bottom of the pan the way smaller fruit does.

Print

Plum Clafoutis Recipe

In late summer, when the farmer's markets are brimming with fresh seasonal fruit, save a few extra plums for this delicious clafoutis. Like a cross between custard and plum cake, this clafoutis makes for a delicious, easy summer dessert.

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 127kcal

Author Jenny

Equipment

• 1 ½ Quart Baking Dish
• High-Speed Blender

Ingredients

• butter (for the pan)
• 5 plums (halved and pitted)
• 1 ½ cups whole milk
• 3 eggs
• ½ cup unrefined cane sugar
• ½ cup all-purpose einkorn flour
• ¼ teaspoon fine sea salt
• 1 tablespoon brandy
• confectioner's sugar (for dusting)

Instructions

• Heat the oven to 350 F, and then butter a baking dish.
• Combine the milk, eggs, sugar, flour, salt, and brandy together in a high-speed blender or food processor, and purée until it forms a smooth light batter.
• Arrange the plum halves in the buttered dish in a single layer. Then, pour the batter over the plums and transfer the dish to the oven. Bake the clafoutis until it's a deep golden brown, and the center wobbles very slightly when you adjust the pan - about 40 minutes.
• Allow the clafoutis to cool for a few minutes, and then dust it with confectioner's sugar. Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 127kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 90mg | Potassium: 142mg | Fiber: 1g | Sugar: 19g | Vitamin A: 216IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 0.4mg

Love this recipe? There's more.

Join Nourished Kitchen+ for ad-free browsing, nourishing monthly meal plans, live workshops, and access to all our premium downloads.

Join Now

The post Plum Clafoutis appeared first on Nourished Kitchen.

Einkorn is an ancient variety of wheat with a rich flavor. Many people find it easier to digest than modern varieties, but regardless of its benefits, einkorn has a beautiful soft crumb and makes excellent quick breads and pastries. That rich flavor and soft texture make it the perfect companion for sweet, warming spices in this classic gingerbread.

In this recipe, we also use whole, unrefined sugar. Not only does it retain more minerals than white sugar, but its rich flavor gives the gingerbread a boost. Sucanat and rapadura are excellent choices, but you can also use coconut sugar if you prefer.

A favorite on our winter table, this recipe makes an old-fashioned gingerbread cake. It is deliciously moist and light, with an intense gingery flavor touched by other favorite cold-weather spices.

Einkorn's soft texture and rich flavor make it the perfect foundation for gingerbread, and a pop of candied ginger adds a pleasant surprise.

What's in it?

• Einkorn wheat is an ancient grain with a rich, complex flavor. It has more beta carotene, vitamins, and minerals than modern wheat and is also richer in protein. It makes excellent quick breads and pastries because of its delicate and soft texture. While it comes at a slightly extra cost, its flavor and nutritional profile more than comprise it.
• Sugar gives the gingerbread cake a little sweetness. Opt for minimally processed sugar, such as rapadura or sucanat, because they retain a high mineral content. They also have a richer and more balanced flavor.
• Ginger gives this treat its flavor. We use two varieties: fresh ginger as well as candied ginger. Grated fresh ginger is rich in aromatic compounds that lend a vibrant flavor to the gingerbread, while candied ginger gives it texture.
• Warming spices such as cinnamon, cloves, and cardamom give gingerbread depth and bring balance to ginger's flavor. You can also substitute spice mix, such as pumpkin spice, for the individual spices.
• Molasses lends both light sweetness and depth of flavor to einkorn gingerbread. Opt for light, unsulphured molasses for the best flavor. It is also a mineral-rich sweetener and is packed with iron, calcium, selenium, and other micronutrients.
• Butter and eggs add richness and support the structure of the cake. If you prefer, melted coconut oil is a good stand-in for butter in this recipe. 
• Buttermilk provides the liquid component to the recipe, and it also brings acidity and helps the cake rise.
• Baking soda provides the leavening that makes the cake spring up in the oven, producing a delicate, spongy texture.

Recipe Tips

• Line your pan with parchment paper to prevent sticking. Even if you grease and flour your baking dish, the gingerbread may stick. Parchment paper is a good fix.
• Use the right type of molasses. Light molasses works best because it is sweeter with a softer flavor. Avoid blackstrap molasses, which tends to taste bitter.
• Einkorn flour is tricky to work with and needs less liquid and fat than regular wheat flour. Don't be alarmed if your batter seems too thick or too sticky, as this is normal for einkorn.
• Since einkorn's gluten structure is weak, you can't overmix the batter. So, you can make it by hand with a wooden spoon and a large mixing bowl, or you can toss the ingredients into your stand mixer (or even a high-speed blender), and it'll take even less time.
• Freshly ground spices will give the cake a more intense and richer flavor. Using pre-ground spices is fine, but grinding them fresh releases more essential oils into your baked goods. And that means better, bigger flavor.
• Toss the candied ginger or any other dried fruit you're using in a little flour before folding it into the batter. That way, it won't sink to the bottom of the pan while it cooks.
• Use a cooling rack. Like other cakes, gingerbread will continue to cook once it's out of the oven. A cooling rack helps it cool more evenly and prevents fogginess.

Print

Einkorn Gingerbread Recipe

Made with heirloom grains, molasses, plenty of butter, and two types of ginger, this einkorn gingerbread is a favorite wintertime treat. It's easy to make for newcomers to baking with ancient grains. Just mix the batter, pour, and bake.

Course Dessert

Cuisine American

Keyword einkorn, ginger, molasses, spices

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 187kcal

Author Jenny

Ingredients

• 2 cups all-purpose einkorn flour
• ¼ cup unrefined cane sugar (such as sucanat, panela, or rapadura)
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon powdered cloves
• ¼ teaspoon ground cardamom
• ½ cup salted butter (melted)
• 2 tablespoons freshly grated ginger
• ¾ cup light molasses
• 1 egg (beaten)
• 1 cup buttermilk
• ¼ cup Candied Ginger (diced)

Instructions

• Heat the oven to 350 F. Then flour and grease a 9-inch square baking dish.
• In a large bowl, whisk the flour, sugar, baking soda, salt, cinnamon, cloves, and cardamom together.
• In a separate bowl, whisk the melted butter, ginger, molasses, and buttermilk together. Then, beat the wet ingredients into the dry ingredients until they form a smooth, uniform batter. Fold in the candied ginger.
• Pour the batter into the prepared pan, taking care to scoop out all the batter from the sides of the bowl. Then bake for 30 to 35 minutes or until a toothpick inserted into the center of the pan comes out clean.
• Let the cake cool in the pan for about 5 minutes, and then turn it out onto a wire rack to cool completely. Dust with powdered sugar and serve. Store any leftovers in a tightly sealed container at room temperature for up to 3 days.

Nutrition

Calories: 187kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 213mg | Potassium: 278mg | Fiber: 1g | Sugar: 17g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg

Love this recipe? There's more.

Join Nourished Kitchen+ for ad-free browsing, nourishing monthly meal plans, live workshops, and access to all our premium downloads.

Join Now

Want more? Check out our other einkorn recipes.

Recipe Questions

The post Einkorn Gingerbread appeared first on Nourished Kitchen.

Chai custards sing of sweet spices: ginger, cardamom, cinnamon, cloves.  They're delicately sweet little pots of cream and eggs baked into lovely desserts. 

The first note that hits your tongue is the sweetness, followed by the milky notes of black tea when finally the soft whisper of spice rolls forward as you finish your bite.  Serve them with a dollop of freshly whipped, unsweetened cream which helps to balance the natural sweetness of the custards.

What is Masala Chai?

Masala chai is a distinct blend of tea and spices that, when steeped in milk make Ginger, green cardamom, and Assam tea form the distinct flavor and aroma of Masala Chai.  To that fragrant blend, other spices are sometimes added depending on the region and personal preference.  Star anise, whole cloves, cinnamon, black pepper, fennel seeds, and rose petals are often added.

In Eastern medicine and folkloric traditions, these spices are considered warming spices; that is, they bring fire to the belly and help digestion.  Their vibrant flavors and fire make this custard a perfect wintertime dessert when you want something that's both soothing and nourishing, but warming, too.

Where to find organic herbs and spices

You can find many fresh herbs at your local grocery store; however, medicinal herbs can be harder to find locally. We recommend Mountain Rose Herbs because they stock many organic and ethically wildcrafted culinary and medicinal herbs.

>> Check it out here

Making Chai Custards

Gently steeping the tea and spices in milk and half-and-half infuses them with a delicate flavor, one that is softer and less pronounced than the Chai Tea Lattés you might buy at the local coffee shop.  These custards offer a gentler and milder flavor without the tannic, bitter overtones of tea steeped too long.

Using whole spices will give these chai custards a beautiful flavor and aroma.  While ground spices provide a more distinct flavor, they also run the risk of curdling your custards, and whole spices act more gently upon the milk and egg mixture that forms the base of a beautiful, and well-executed custard.

To bake these custards, you'll need to prepare a bain-marie.  A bain-marie is a French technique that allows custards and other delicate foods to cook gently and evenly.  You'll fill a baking dish halfway with hot water from your tap and then set it in the warmth of a slow oven to preheat while you prepare the rest of the ingredients. 

And when your little cocottes or ramekins are filled, you'll gently place them into the hot water where they'll bake away quietly until they set.  If you forget to prepare your bain-marie and set the custards directly on the rack in your oven, they'll heat too quickly from the outside, and the eggs will curdle and break instead of forming a smooth, creamy custard.

Print

Masala Chai Custard

Infused with ginger, cardamom, star anise and black tea, this Masala Chai Custard offers a delicate flavor and utterly creamy texture. It will make 4 (6-ounce) or 6 (4-ounce) custards.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 to 6 servings

Author Jenny McGruther

Ingredients

• 1 cup whole milk
• 1 cup half-and-half
• 2 tablespoons Assam tea
• 1 tablespoon green cardamom pods
• 2 teaspoons powdered ginger
• 1 ceylon cinnamon stick
• 1 teaspoon fennel seeds
• ½ teaspoon black peppercorns
• 3 star anise pods
• 4 eggs
• ⅓ cup unrefined cane sugar

Instructions

• Pour the milk and half-and-half into a medium sauce pan over medium-high heat until it begins to steam and tiny bubbles appear at the sides of the pan, about 180 F. Turn down the heat to medium-low, and stir in the tea and spices. Allow the tea and spices to steep in the hot milk for 20 minutes.
• Heat the oven to 325 F, and fill a baking dish half-way with hot water. Place the baking dish in the oven.
• Break the eggs into a medium-sized mixing bowl, and add the sugar. Whisk them together until the eggs look light and fluffy.
• Strain the spiced-infused milk through a fine-mesh sieve and into a pitcher or mixing bowl with a spout.
• Pour the milk into the egg and sugar mixture a little bit at a time, while whisking thoroughly, until you've added all the milk. Strain the mixture once more through a fine-mesh sieve, and pour it into ramekins.
• Place the filled ramekins into the baking dish in the oven, and bake the custards about 30 minutes, or until their centers wobble ever so gently when you jostle them.
• Allow the custards to cool to room temperature, and then top with whipped cream. Alternatively, you can store the custards in the fridge up to one day before serving.

The post Masala Chai Custard appeared first on Nourished Kitchen.

What is it?

Chocolate custard is a simple dessert made by combining cream, sugar, egg yolks, and dark chocolate together until thickened. It's a simple dessert that's easy to make at home using only a handful of ingredients.

Key Ingredients

The ingredients are fairly simple. They include chocolate, cream, a sweetener, egg yolks, and vanilla. Many of the ingredients are easy to adjust, depending on your preferences.

• Dark chocolate is the foundation of this custard recipe. You can also swap in milk chocolate for a sweeter version. Baking chocolate works well for an even richer, slightly bitter custard.
• Heavy cream (or whipping cream) gives the custard its body and creaminess. For this recipe, we've used fresh, grass-fed cream. It lends richness and body to the custard. Store-bought or homemade coconut milk can stand in for the cream.
• Unrefined cane sugar, such as Sucanat or Rapadura, gives the custard its sweetness. Minimally processed, unrefined sugars have a more complex flavor than white sugar and contain more minerals.
• Egg yolks lend a silkiness to the custard and also help the custard to set properly.
• Flavorings include vanilla extract. However, you can use other extracts or liqueurs instead of vanilla. Chocolate extract works well, as do almond and orange extracts. Bourbon, rum, kirsch, framboise, and crème de cacao also have a beautiful flavor that partners well with dark chocolate.

How to Make Chocolate Custard

Unlike other custards, this recipe requires no baking. Instead, you stir all the ingredients in a double boiler until uniformly combined and thickened. Here are the key steps you'll need to follow.

1. Warm the cream, sugar, and vanilla (or other flavorings) in a double boiler or a bowl set over a saucepan of simmering water.
2. Temper the egg yolks Stir a spoonful of hot cream into the egg yolks, and then slowly pour the egg mixture into the milk. This step prevents the eggs from curdling.
3. Add the chocolate, stirring constantly, until it melts completely.
4. Strain the custard through a fine-mesh sieve to remove any lumps or curdled bits of egg.
5. Refrigerate the custard until perfectly set. It takes about an hour.

Recipe Tips

• Use a double boiler. A double boiler is a saucepan fitted with a bowl or special pot. It allows you to heat foods gently. It's great when you want to heat recipes that are likely to curdle or seize, such as chocolate, cream, and eggs.
• If you don't have a double boiler, set a saucepan on the stove and fill it with an inch or two of water. Then, top it with a heat-safe bowl that fits securely over the saucepan. Bring the water to a boil, and add your ingredients.
• Temper the eggs. Add a spoonful of cream to the egg yolks, stir, and then return the cream and egg yolk mixture back to the saucepan. This step prevents the eggs from curdling.
• Strain the custard to prevent any lumps or curdled bits from spoiling what should be a smooth, silky texture.
• Refrigerate the custard for an hour or two before serving (or even overnight). Chilling can improve the texture and help it to set properly.

Print

Chocolate Custard Recipe

This decadent chocolate custard combines dark chocolate with fresh cream and plenty of vanilla for an indulgent treat. It's also deceptively easy to make.

Course Dessert

Cuisine American

Keyword chocolate, vanilla

Prep Time 10 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 350kcal

Author Jenny

Equipment

• double boiler
• Fine-mesh Strainer
• small bowl

Ingredients

• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract
• ¼ cup unrefined cane sugar
• ¼ teaspoon fine sea salt
• 3 egg yolks
• 3 ounces 85% dark chocolate (chopped)
• whipped cream to serve

Instructions

Warm the cream and sugar.

• Set your double boiler atop a saucepan half-full of simmering water. Pour in the cream and warm it for 3 or 4 minutes, then whisk in the vanilla extract, sugar, and salt. Continue whisking until the sugar is dissolved.

Temper the egg yolks.

• Place the egg yolks in a small bowl. Spoon hot cream into the egg yolks, then pour the eggs into the double boiler, stirring for 2 to 3 minutes.

Melt the chocolate.

• Stir the chocolate into the hot cream until it melts and thickens enough to coat a spoon.

Strain and serve.

• Strain the chocolate mixture through a fine-mesh sieve into a bowl to remove any lumps or curdled eggs.
• Spoon the custard into 6 (4-oz) individual ramekins. Then, cover with plastic wrap to prevent it from forming a skin, refrigerate until fully set (about 1 hour), and served with whipped cream.

Nutrition

Calories: 350kcal | Carbohydrates: 17g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 120mg | Potassium: 169mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1010IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 2mg

Love this recipe? There's more.

Join Nourished Kitchen+ for ad-free browsing, nourishing monthly meal plans, live workshops, and access to all our premium downloads.

Join Now

Variations

Make it dairy-free by substituting full-fat coconut milk for heavy cream.

For a lighter version swap whole milk for all or part of the heavy cream. The custard will have a thinner texture and taste less rich but still be delicious.

For a richer chocolate flavor, substitute unsweetened baking chocolate for dark chocolate. And swap in chocolate extract or crème de cacao for the vanilla extract.

Orange pairs well with chocolate. You can omit the vanilla extract and use an orange liqueur such as Cointreau or Grand Mariner instead of the vanilla. Consider adding a tablespoon of finely grated orange zest to the custard.

For a romantic twist, add a spoonful of store-bought or homemade rose water. Rose has a floral, slightly bitter flavor that works well with chocolate.

The same spices that make this Chai Custard so delicious also partner well with chocolate. Cardamom and cinnamon are delicious additions to this recipe.

More naturally sweet recipes you'll love.

Recipe Questions

The post Chocolate Custard appeared first on Nourished Kitchen.

I'm told that Christmas time in Spain is a magical place.  The streets are brimming with lights, nativity scenes are adorned throughout the city, and pasteleria's are filled with Christmas treats that make their appearance but once a year. What I most enjoy about Spanish Christmas treats is that the integrity of their original ingredients are mostly maintained.  Their treats are simple - made up mostly of lard, chocolate, nuts, and honey.  They're pleasantly sweet, and rich.

Turrón de Navidad is no exception. An almond nougat candy, it consists of only three ingredients.  Roasted almonds, egg whites, and raw honey.

Turrón is of Moorish origin and was invented over 500 years ago in a small town of Spain called Jijona. The wildflowers growing in the mountainsides brought an abundance of honey which is the staple ingredient in turrón.

There are two traditional types of turrón. Soft Jijona orturrón blando, which is smooth with a consistency of peanut butter, and hard Alicante or turrón duro, which is like the recipe provided here - a thick almond nougat candy.

This recipe is what you would call a turrón casero.  One made at home.  It's very simple to make as it only has three ingredients. The egg whites, the binding ingredient, are whipped to a glossy meringue and folded into warmed honey.  Together, its brought to heat and constantly stirred until a thick caramelized candy has been formed.  This can take anywhere from 15 to 20 minutes.  Once caramelized, roasted almonds are added to the mixture and poured into a mold to cool and harden.

Once cooled, the candy can be sliced and served. Slices should be cut small, as they are rich.  I can't think of home in Spain that doesn't enjoy turrón de Navidad in it's Holiday season.  I hope you can make it a part of your Holiday's as well.

Print

Turrón de Navidad

Turron de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It's super-simple, sweet flavor is a special treat at Christmas time.

Course Dessert

Cuisine spanish

Author Jenny

Ingredients

• 1 ¾ cup roasted almond slivers preferably soaked and dehydrated
• 1 ½ cups honey
• 3 egg whites

Instructions

• Roast the almonds at 375F for 10 minutes mixing them up halfway through.
• In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside.
• Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey.
• Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready.
• Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
• Cool in the refrigerator for 2-3 hours before slicing. Buen provecho.

The post Turrón de Navidad appeared first on Nourished Kitchen.

Einkorn, an ancient grain, and the first wheat cultivated along the plains of western Asia, is my favorite grain for baking and I bake with it readily in my kitchen - using it for homemade breads, pies, pastries, and cookies.  Its sweet nutty flavor and a characteristic golden crumb, owing to its high carotene content, are two of the reasons why I've come to love it.

While a nostalgic romanticism no doubt plays into my love of ancient and heirloom wheat like einkorn, there are other factors too as einkorn is richer in beta carotene and lutein than modern kinds of wheat, and its gluten profile also differs from the gluten found in modern wheat.  For this reason, it bakes differently and needs a slightly different hand and touch than modern varietals.

Einkorn is an original wheat: it's not hybridized, and it's akin to wild grains and native grasses - harder to grow, less efficient to harvest and process into usable wheat berries and flour.

Print

Olive Oil and Wine Cookies

These cookies come together in just a few minutes, and have a delicious, ethereal fruitiness from the white wine. This recipe is from The Einkorn Cookbook and is reprinted here with permission.

Prep Time 35 minutes minutes

Cook Time 18 minutes minutes

Total Time 53 minutes minutes

Ingredients

• ½ cup sugar
• 2 cups all-purpose einkorn flour
• Pinch baking powder
• ½ teaspoon fine sea salt
• 6 tablespoons extra virgin olive oil
• 6 tablespoons white wine

Instructions

• Set aside a tablespoon of the sugar on a small plate.
• In a medium bowl, combine the remaining 7 tablespoons (87 g) sugar, flour, baking powder, and salt. Drizzle the oil over the flour and mix with a fork until the dough is very clumpy. Add the wine and continue mixing with the fork. The dough will seem overly wet, but keep working until the flour has absorbed the liquid. Knead the dough on a clean work surface for about 2 minutes until smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Take 1 tablespoon of the dough and roll it between the palms of your hands to form a ball. Place theball of dough on your work surface and roll with your fingers until it is about 5 inches long. Form a circle by pressing together the 2 ends. Brush the cookie with olive oil and dip the top of the cookie into the reserved sugar to dust lightly. Place the cookies on the baking sheet, spacing them 11?2 inches apart.Continue in the same manner until you have formed all of the cookies.
• Bake for 25 minutes until the edges have begun to brown. Remove the cookies from the baking sheet and transfer to a cooling rack. Let cool completely before serving. The cookies can be stored in an airtight container for up to 7 days.

The post Olive Oil and Wine Cookies appeared first on Nourished Kitchen.

Infused with brandy and spiced with cinnamon and nutmeg, this simple einkorn apple cake is both delicious and easy to make. Plenty of butter and eggs lend a little richness to the lightly sweet cake, making it just as good for breakfast as it is for dessert.

What is it?

Einkorn is an ancient variety of wheat that has a higher protein and micronutrient content than modern wheat. This rich nutritional profile means that einkorn is arguable a better choice for baking than regular all-purpose flour. For many people, einkorn is easier to digest than modern varieties of wheat, too.

Einkorn's low gluten content, soft characteristics, and rich flavor make it the perfect choice for baking. And it makes excellent cakes, cookies, and quick breads.

What's in it?

In this einkorn apple cake recipe, you combine all-purpose einkorn flour with plenty of eggs and butter to make a luscious cake base. To the base, you'll add cinnamon and nutmeg as well as a good dose of brandy which infuses the batter with an apple-like flavor and complements the fresh apples nestled inside the cake.

• Einkorn is one of the oldest varieties of wheat, and it has a rich flavor and creamy yellow color. That's because it's rich in micronutrients, such as beta carotene.
• Apples are nestled inside the einkorn cake batter. They're rich in vitamin C and a phytonutrient called quercetin which is highly anti-inflammatory. Choose good baking apples for this recipe with a nice balance of sweet and tart. Pippins, Kings, Fujis, Honeycrisps, and Granny Smith all work well.
• Brandy adds a little moisture to the cake and helps complement the flavor of the apples, infusing that flavor into the batter itself.
• Eggs and butter give the cake much-needed moisture. The protein in the eggs also helps to provide structure to the cake.
• Cinnamon and nutmeg complement the flavor of apples and lend a warming spice to the cake.

Recipe Tips

Einkorn is easy to work with, especially when making cakes and pastries. But, it behaves a little differently than modern varieties of wheat. So, there's a bit of a learning curve when you're first starting to work with the flour.

• Einkorn absorbs liquid and fat slowly. That means einkorn cakes and other baked goods typically use fewer eggs, less butter, and less liquid than similar recipes made with regular all-purpose flour.
• It makes a very sticky batter. Most batters and doughs made with einkorn flour will be sticky in comparison to those made with modern wheat. And it can make einkorn a little more difficult to work with if you're unprepared.
• There's a trick to cutting the apples for this cake. After peeling and coring the apples, slice them thinly without completely cutting through the apple. That is, they should be sliced on top, but leaving about ¼ inch on the bottom intact.

Print

Einkorn Apple Cake Recipe

Delicately infused with nutmeg and cinnamon, this einkorn apple cake is a treat that's just as good for breakfast as it is for dessert. It's easy to make, and the brandy intensifies the flavor of the apples.

Course Dessert

Cuisine American

Keyword apples, einkorn

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 323kcal

Author Jenny

Equipment

• 10-inch Springform Pan
• Parchment Paper

Ingredients

• ½ cup salted butter (softened)
• ¾ cup unrefined cane sugar
• 3 eggs
• 2 tablespoons brandy
• 1 ½ cups all-purpose einkorn flour
• 2 teaspoons baking powder
• 1 teaspoons fine sea salt
• ½ teaspoon finely grated nutmeg
• 1 teaspoon ground ceylon cinnamon
• 2 apples
• powdered sugar (to serve)

Instructions

Prepare your pans and preheat the oven.

• Heat the oven to 350 F, and then line a 10-inch springform pan with parchment paper.

Make the batter.

• Toss the butter and sugar into a mixing bowl, and beat them together until the butter becomes light and fluffy. Then drop in the eggs one at a time, beating each egg into the butter mixture thoroughly before adding the next. Whisk in the brandy.
• In a separate bowl, sift the einkorn, baking powder, salt, and spices together. Next, beat the dry ingredients into the wet ingredients. The batter will be thick and sticky.
• Spoon the batter into the prepared pan.

Prepare the apples.

• Peel the apples, and then cut them in half. Scoop out the core, and then turn them cut-side down on your cutting board. Cut them into slices about ¼-inch thick about ¾ down, so that they remain intact at the bottom.
• Nestle the apples into the batter, and then transfer them to the oven.

Bake and serve.

• Bake the cake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in its pan for 5 minutes, and then transfer it to a baking rack to cool completely. Dust with powdered sugar and serve.

Nutrition

Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 423mg | Potassium: 225mg | Fiber: 2g | Sugar: 25g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg

More einkorn recipes you'll love

Recipe Questions

The post Einkorn Apple Cake appeared first on Nourished Kitchen.