Warm, comforting vanilla custard generously spiced with ginger, clove and cinnamon with tender sorghum pearls and garnished with vanilla whipped coconut cream.
Ginger spiced sorghum custard is unlike anything you may have had by way of puddings and custards. This is a smooth vanilla custard steeped with gingerbread spices. A sprinkling of tender sorghum pearls give it a unique texture and heartiness you won't find with regular rice or bread puddings.
When you want a comforting dessert that warms your belly and satisfies your desire for something slightly sweet, this is it!
Baked in the oven, this dessert is made the old-fashioned way. A rich custard made with egg yolks and heavy grassfed fed cream create a velvety foundation to build on. We add fresh ginger, cloves and cinnamon, and perfectly cooked, tender sorghum pearls suspended in the rich custard give you something to chew on. Hence, the dessert remains in your mouth a little longer so your taste buds and palate can savor the pure pleasure.
Sound good? Okay let's quit talking about it and get this stuff in our mouths. Read on for the recipe!
LFG Ginger Spiced Sorghum Custard
6 Egg Yolks
1/4 C Monk Fruit Classic Sweetener
2 Cups Heavy Grassfed Cream
1 t Pure Vanilla Extract
1/4 t Salt
1 T Fresh Ginger grated
1 t Ground Cloves
1 t Ground Cinnamon
3 T Cooked Whole Sorghum Grain
Vanilla Coconut Whipped Cream
1 C Coconut Cream
1/2 t Pure Vanilla Extract
Step 1: Prepare for Baking
Preheat oven to 325 degrees. Fill a rimmed baking sheet with water and position a generously buttered 9 inch pie glass or tin into the center. Cook 1/4 cup sorghum grains according to package instructions. Next, place 1 cup of coconut cream in a bowl and pop it into the freezer.
Step 2: Mix the Custard Ingredients
In a large bowl, whisk the egg yolks and monk fruit sweetener vigorously for one minute until you have light, fluffy, lemony yellow froth. This is a great arm workout, too! Add grassfed heavy cream and vanilla and whisk until well blended. So far, this may sound familiar to you if you've made my LFG crème brûlée. But it all changes from here. Add salt, fresh ginger, ground cloves and cinnamon and whisk well. Lastly, measure in 3 tablespoons of the tender cooked sorghum pearls and stir.
Step 3: Bake the Custard
Pour the spiced sorghum custard mixture into the pie glass. Bake at 325 degrees for about 45 minutes or until golden brown. I live at high altitude so you may need to adjust the time. Check after 35 minutes to see how it looks. Remove from oven and let stand 5 minutes.
Step 4: Whip the Coconut Cream
Take the coconut cream out of the freezer. Add 1/2 t vanilla and whip to a light fluffy topping.
To serve, scoop a 1/2 cup portions of spiced sorghum custard into clear mugs or martini glasses. Top with vanilla coconut cream.