COLLAGEN PRODUCTS ARE BACK IN STOCK! SHOP BELOW
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Serves: 6-8
1 can full fat coconut milk
6 egg yolks
¼ cup OXNUTRITION Marine Collagen
½ cup powdered monk fruit sweetener or ½ cup coconut sugar
2 tablespoons granulated monk fruit sweetener or coconut sugar for caramalizing
1 tsp vanilla extract
Preheat oven to 350 degrees. In a small pot, heat coconut milk until it starts to bubble slightly, and then add collagen (If you’re using coconut sugar instead of monk fruit sweetener, add the sugar to the heated coconut milk and stir over heat until sugar dissolves completely).
While you’re waiting for your coconut milk to heat up, whisk your egg yolks until smooth. Once your coconut milk and collagen mixture is slightly bubbling, slowly pour it over egg yolks while continuously whisking. Use a strainer and pour that mixture into a separate bowl to eliminate any chunks.
Add monk fruit sweetener and vanilla extract and whisk until evenly combined. Pour custard creation into 6-8 small ramekins (if you don’t know what a ramekin is, use the ol’ google machine to figure it out :)
Place ramekins into a deep baking dish, and pour boiling water into the dish until it reaches halfway up the ramekins. Depending on the depth of your ramekins, bake them anywhere from 30-45 minutes. Shorten the baking time if you have a shallow ramekin and longer for deeper ramekins. The custard is done baking once the center of each ramekin jiggles only slightly.
Remove from the oven and refrigerate for 4 hours or overnight. Sprinkle top of custard with monk fruit sweetener or coconut sugar until the tops are completely coated.
Use a blowtorch to caramalize the sugar OR if you’re not rockin' the high tech kitchen equipment, pop the ramekins under a broiler for 3-5 minutes. If you go the broiler route, don’t be shocked if the custard starts to bubble. It’s still going to turn out awesome
Refrigerate for 1 hour.
Enjoy!
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Jordyn is a Computer Programmer turned Nutritionist. After experiencing years of spine problems, cystic acne, and severe anemia, she changed careers and pursued an education in nutrition. Where the computer science world turned her into an inflammatory ball of stress, nutrition therapy turner her into someone she never thought she could be. Now, full of happiness, health, and free of pain and fatigue she helps others kickstart their metabolism, balance gut health, and helps clients develop a healthy relationship with food. To learn more, visit her website: wildchildchef.com
