Bonjour! Is anyone out there still?? I wouldn't blame you if you've forgotten this little blog even exists! I've been completely hopeless with updating, but I have two pieces of exciting news that's going to change all that.
1. My autoimmune disease that has caused me a lot of food allergies has dramatically improved and is currently not active! I was pretty uninterested in cooking, and hopefully you can understand why; the amount of food allergies I had just really put me off the idea and it was all quite upsetting. But now I know what food allergies I have, and more importantly, the alternative that are out there. That means more recipes for those with food allergies are coming your way..including this one - a dairy and gluten free chocolate custard! You cannot tell this has soy milk in it...no funny aftertaste. In fact, this custard when served warm is so indulgent and rich that you have to remind yourself not to feel guilty!
2. My second update is the most exciting!! I am officially leaving to Europe (France and Paris included of course) in one months time! I will be there until November and it will be my first time to Europe without any parents...just me and my best friend. Needless to say, I am excited about trying more European and French cuisine, and this has reignited my passion for cooking. Plus, I've taken the semester off uni in order to travel so I now have time to cook as much as my heart desires.
All in all, these bits of news mean I will be back on here more often before I leave to Europe..and while I am in Europe I shall be updating with the food I try, the eclairs I see, and the places we go!
Ingredients for Chocolate Custard (Dairy Free and Gluten Free)
3 tablespoons gluten free cornflour
2 tablespoon water
1/3 cup caster sugar (or coconut sugar if you have allergies)
1/4 cup gluten free cocoa
pinch of salt
1 cup rice milk (if you don't have, replace with soy or almond milk)
1 cup soy milk
1/3 cup dairy free chocolate, chopped
1/2 tsp vanilla extract
Combine the cornflour and water in a small bowl, mix until smooth and then set aside. In a saucepan on medium heat, combine the sugar, cocoa and salt. Gradually add the milk, 1/4 of a cup at a time. Stir constantly until smooth. Cook until a thin film develops on top of the liquid and until steam rises from the surface. Do not let the mixture boil. Add the chocolate at this point (make sure its chopped well) and stir so that the chocolate melts into the mixture. Once the chocolate is melted in, add the cornflour mixture. Continue to stir constantly. Do not let the mixture boil, but allow to cook until the mixture thickens. Transfer to a tea cup or bowl and serve whilst hot! Feels like a very indulgent take on hot chocolate. Otherwise, transfer to a bowl, letting it sit for 30 minutes, and then cool for 2 hours in the fridge. The custard will thicken more upon cooling.
As this custard contains no eggs, it will crack easily. Please be careful when transferring to the fridge or picking up and putting down. If you want, cover any cracks with shaved chocolate. But I prefer to serve this hot and slurp it from a tea cup so you don't have to worry about cracks anyhow!