Saturday, May 19, 2012

"Paleo" Custard Sauce

Being budget minded, I just knew I had to find a use for all those extra yolks after making Crepes (I have modified my crepe recipe as of today).   This Custard Sauce is what I came up with, it's a fun to eat it in the crepes topped with my fruit sauces.  My suggestion would be to separate the yolks out the night before and make the custard sauce, Blueberry Sauce, and Strawberry Sauce in advance (storing them in the fridge).  Then in the morning you can pull them out, make your crepes and warm up the sauces if you would like,  serve,eat, and enjoy!  I particularly like the blueberries with the custard sauce, and have not tried the strawberry.  But I can say the blueberry sauce with the custard filled crepes were delicious!  


8 egg yolks 
1 can of full fat coconut milk ( I used Thai Kitchen)
3-4 TBSP honey or maple syrup
1/4 tsp-1/2 tsp vanilla (start with less and taste) 
dash of salt

Start by heating your coconut milk and honey/maple syrup and sprinkle of salt over medium heat for about 5-6 minutes until milk becomes a little hot.  Then remove from heat and slowly whisk a little of the "hot" milk into the egg yolks.  Don't add it all, just about 1/3-1/2 of the mixture.  Then add the egg mixture to the milk in the pan, whisking while you add it.  Place the pan back on the burner and heat over low heat (about 3 on my electric range), stirring constantly ( whisk works well), until it begins to thicken up a bit.  You don't want it to boil, just thicken up.  When it reaches your desired thickness, remove from heat, add your vanilla, and allow to cool, placing a piece of plastic wrap on it will help keep it from forming a skim if that bothers you.   You can either serve warm or cold, my preference is cold, but it really does not matter.  If it should curdle on you, an easy way to save it is to throw it in the blender, that will smooth out any curdles and give you a smooth sauce once again.  So it's really quite simple and easy.    Spread in crepes and top with some fruit sauce and enjoy.
Crepe spread with custard sauce and topped with blueberry sauce.
Ready to be wrapped up.

Pin It

Paleo friendly Blueberry Sauce/Spread Recipe

After enjoying my STRAWBERRY SAUCE recipe so much, I started thinking a blueberry sauce would be good too. For the blueberry sauce, I subbed organic frozen Blueberries from Costco for the fresh strawberries and  came out with a wonderful sauce.  This will be a great accompaniment to my CREPE recipe, or on a variety of other items ( like maybe pancakes, ice cream, etc.) I'm sure you can come up with some great ideas for it.


4 cups organic frozen blueberries (slightly thawed)
1/2 cup thawed, frozen apple juice concentrate
1 tsp. grated orange zest
1/4 tsp. cinnamon (I use Saigon)

Combine all ingredients in a small saucepan and bring to a boil over medium heat.  Once it hits a boil, keep it on medium and let it boil for 10 minutes, stirring occasionally.  Then reduce heat to low and simmer longer if needed, you are just looking for the fruit to soften and for a nice constancy.  Keep in mind though, that the sauce will thicken a bit when removed from the heat.  Cool slightly and serve.  Or store in pretty jars in your refrigerator after it cools completely.  YUM!

Blueberries, apple juice and orange peel ready to cook.

Yummy Blueberry Sauce
Blueberry Sauce in jars.

Blueberry and Strawberry Sauces

Pin It

Tuesday, May 15, 2012

Grain Free and Paleo friendly Strawberry Crepes/Strawberry Sauce Recipe...

With strawberries coming into season, I've been dreaming of a way to make a strawberry sauce (and Jam) without any boxed pectin or sweetener.  This past weekend I had a beautiful batch of strawberries and thought I would give it a whirl.   The end result was wonderful, and a great addition to our strawberry crepes.  I look forward to experimenting even more with this Strawberry sauce over the summer, I'm thinking it would be good on ice cream, maybe pancakes, or other treats.  I would also like to do some experimenting (when strawberries are in full swing) to see if I can process it in my canner for use later this winter.  Besides tasting amazing,  this is super easy!!  You can make it in a matter of minutes and be doing other things while it cooks. 
 Anyway, I teased you all over on Facebook and made you wait already, so here it is:

For the Crepes:  
I used my standard CREPE RECIPE, but added a splash or vanilla to the mix and used about 1/4 cup of batter per crepe.  I personally do not feel "Paleo" Crepes need any sweetener added to them so I never do, that's what the fruit and sauce are for.
I started out just spreading it in the middle but found just spreading it over the whole crepe worked best.
For the Filling:  
I used plain Greek Yogurt and sliced strawberries. While I enjoyed it, the kids found the Greek Yogurt to tart so next time I might add in a little honey for them.  For a non- dairy option, try making some whipped coconut cream and fill with sliced strawberries and the coconut whipped cream.  

Whipped Coconut Milk Cream: 
 Is what I used on the very top but it could also be used inside with the strawberries.  To make the Whipped Coconut Cream, just skim the thick part off the top of a can of full fat coconut milk.  Some brands are separated when you open them off the shelf and others will separate better if you chill them before opening.  Just be sure NOT to shake it, we don't want it to mix.  Skim off the nice creamy top leaving the thin watery part behind in the can.  Place in a bowl and beat with an electric mixer until desired volume is achieved.


4 cups of roughly chopped ripe strawberries (not overripe)
1/2 cup thawed, frozen apple juice concentrate (do not add water)

Wash and dry strawberries (be sure they are nice and dry), roughly chop (most of them I just cut into fourths).  Measure out 4 cups of the chopped strawberries and place into a small saucepan.  Add the 1/2 cup thawed apple juice concentrate and turn heat to medium.  Bring to a boil stirring occasionally, then let boil for 10 minutes stirring occasionally.  Reduce heat to low heat (like about 3 on my electric range) and allow the mixture to cook down until reduced to about half (again, stirring occasionally).  This will take about 20-25 minutes.  The mixture will start to get shiny and a little more clear looking near the end.  My first batch set up more than my second batch, and the only thing different was the berries, so just keep an eye on it and pull it off when it is done to your liking.  It will thicken up some when removed from the heat so keep that in mind.  Store any leftovers in the refrigerator for later.  
And as always, enjoy!

Pin It