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You are here: Home / Dietary Styles and Allergens / Casein-Free / Twelve Days of Christmas: Thick, Rich Chocolate Peppermint Custard

Twelve Days of Christmas: Thick, Rich Chocolate Peppermint Custard

December 13, 2011 by KerryAnn 8 Comments

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

For the next twelve days, we’re going to do Christmas recipes, crafts and activities leading up to Christmas Day.

If you need a Christmas menu already planned out, consider our Christmas Menu Mailer issue.  It’s 14 pages of recipes for Christmas Eve, Christmas Breakfast, Christmas Dinner and Dessert.  It also comes with a normal Menu Mailer issue containing 5 dinners and one soup for the week before Christmas.  Included in this mailer is GFCF sourdough cinnamon rolls, standing rib roast, horseradish sauce and au jus, homemade egg, gluten, dairy and white-sugar free marshmallows, GFCF graham crackers, Christmas Dressing, Icebox Fruitcake, cranberry punch and much more.  In total, it contains 20 recipes plus many tips, hints, and a preparation schedule so you can make things ahead and be prepared so you’re not in a rush on Christmas Day.  We also include instructions on how to dry age your own roast for extra flavor.  Order here.

Today’s recipe is one that I pull out of my back pocket when people insist all gluten and dairy-free food tastes like cardboard or people on a special diet can’t eat ‘good food.’

I take it to Christmas events and parties. I’ve never had anyone who tried it say they didn’t like it unless they hate peppermint. If you know you have a peppermint hater in your crowd, just swap it for vanilla extract instead.

If you’re going to a holiday party or family event with people who doubt your food allergies, you might appreciate the article I wrote last year about navigating holiday events when you eat differently.

 

Peppermint Chocolate Custard
From the Menu Mailer

Hands-on: 25 minutes
Hands-off: chilling time

4 egg yolks
1 Tbs cornstarch
1 (14-ounce) can coconut milk
½ cup chocolate chips
1 tsp peppermint extract

In a bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.

In a medium saucepan, heat the milk and chocolate chips over medium heat until the chocolate is completely dissolved. Bring to a boil, remove from the heat, and cool briefly. Whisk ¼ cup of the chocolate mixture into the egg yolk mixture. Whisk in the remaining milk in a slow stream. Return to the saucepan and heat to a simmer and cook for 5 minutes. Do not boil. Remove from the heat and cool, whisking regularly to avoid a skin forming on top and keep the fat incorporated, until only slightly warm. Stir in the peppermint extract. Chill thoroughly in the fridge before serving, or use as a cream filling for cakes, cupcakes or the like.

If your family likes sweeter desserts, you can stir in plain or chocolate flavored stevia with the peppermint extract. Unsweetened chocolate and a little rapadura or your favorite chocolate bar can be substituted for the chocolate chips. Orange, vanilla or another extract that would match chocolate can be used in place of the peppermint.

 

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Filed Under: Casein-Free, Desserts, Gluten-Free, Grain-Free, Holidays, Menu Mailer, Nut-Free, Products, Recipes, Series, Snacks, Soy-Free, Twelve Days of Christmas

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Michelle says

    December 13, 2011 at 12:10 pm

    This is one of my favorite desserts – with or without the peppermint.
    Michelle recently posted..What’s In Your Side Dish?

    Reply
  2. Donna says

    December 18, 2011 at 4:40 pm

    Can I use arrowroot instead of cornstarch?

    Reply
    • KerryAnn Foster says

      December 19, 2011 at 10:58 am

      Donna, you can but it gives a different texture in the finished product. The general rule is that you use half as much arrowroot as cornstarch when thickening.
      KerryAnn Foster recently posted..Twelve Days of Christmas: Shiny Stars

      Reply
  3. Dawn Jacobs says

    January 3, 2012 at 3:08 pm

    I’ve been meaning to make this for weeks… finally made it today and WOW! What took me SO LONG!? I’ve been a Kerry Ann fan for a long time, but I’m new to needing gluten free recipes and love having the menus already and fresh every week… THANKS for all you do; EVERYTHING is TERRIFFIC!!

    Reply
  4. Becca C says

    January 13, 2012 at 5:16 pm

    I subbed cow milk for the coconut milk, arrowroot for the cornstarch, and cocoa powder for the chips (I didn’t have any of those on hand so I used what I had). It came out really nice and creamy. I can’t wait to make more!
    Becca C recently posted..Frigid Friday

    Reply

Trackbacks

  1. Twelve Days of Christmas: Whipped Coconut Milk | Cooking Traditional Foods says:
    December 22, 2011 at 8:01 am

    […] is a good treat to go on top of your Thick, Rich Chocolate Peppermint Custard or your Hot Chocolate. It’s quick and easy to make and loaded with good fat. It’s one of […]

    Reply
  2. Get Real: The Sugar-Free Day After- Honey Mustard Chicken Thighs | Cooking Traditional Foods says:
    March 22, 2012 at 4:16 pm

    […] have plenty of fat-heavy dishes to make up for the weekend of high-carb intake. I’ve lined up peppermint patties and peanut butter cups for the afternoon snack.  Breakfast will focus on eggs and bacon and less […]

    Reply
  3. 101 Real Food Recipes in 30 Minutes Hands-On or Less: Snacks and Desserts | Cooking Traditional Foods says:
    May 9, 2013 at 12:01 am

    […] Chocolate Peppermint Custard […]

    Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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