Ingredients (serves 6)

6 egg yolks
50 ml coconut cream (or regular cream)
20 g erythritol (or sugar/other sweetener)
3-4 whole cardamoms
1 pinch of vanilla powder

For the custard

200 g blueberries
juice and grated peel of 1 organic orange
1/2 cinnamon stick
1 tsp. honey or maple syrup

For the blueberry sauce

One of the foods with the highest choline content is egg yolks. It contains 680 mg of choline per 100 grams (about 5 eggs), which is almost twice the recommended daily intake (450 mg for women and 550 mg for men, and less for children on a body weight basis). Consuming adequate amounts of choline can contribute to the proper functioning of the cardiovascular, nervous and digestive systems, and to the healthy development of the foetus during pregnancy. The following dessert is low in carbohydrates as it contains no flour and minimal amounts of sugar/sweeteners. If you don't like cardamom, substitute 1 whole vanilla pod.

Add the lightly crushed cardamom to the coconut cream and heat. Do not boil, just get it steaming and then remove from the heat and leave the cardamom seeds to infuse for 20 minutes, then strain into a bowl. Beat the egg yolks with the sugar and vanilla. Add the warm (not hot!) cream to the eggs and mix thoroughly. Then pour the whole mixture through a fine mesh sieve to make it completely smooth. Divide evenly into 6 ramekins, which are placed in a heatproof dish with a high rim that can be filled with water. Bake in a water bath in a preheated oven at 160 °C for 30-35 minutes. Mix the blueberries, orange zest, orange juice, cinnamon and honey in a saucepan and cook over a medium heat for about 15 minutes. Remove the cinnamon at the end and allow the sauce to cool. Serve with the baked vanilla custard.

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