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Dad’s Ginger-Infused Custard Pots with Basil Syrup (AIP/Paleo)

JFC Custard Pots

JFC Custard Pots


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I’ll be off-line and taking a short break from blogging and social media for the next 3 weeks. This is my last post until I return.

I’m heading home to NZ for a break. Back again mid-June. See you then![/su_box]


“I can taste a meal and tell you every spice that’s in there. I have taste buds like Betty Grable’s legs – they should be insured with Lloyd’s of London.” – Lynda Resnick

As both a health coach and seasoned AIPer, I have a few ‘Jo-mantras’ that continue serve me quite well. One of these mantras is to focus on what you can add to your diet, rather than on what you must take away.

Focus on what you can add to your diet

This is especially true for those in the elimination phase of the Autoimmune Protocol. When you are just starting out, it’s quite common to be asked just what you can eat by folks who don’t understand…

I was recently talking to my Dad about this ‘adding in‘ thing. And, since I am heading to NZ next week for a bit of ‘R & R’ with my folks, I thought I’d show him just what I meant.

JFC Ginger Panna Cotta


Dad doesn’t have a massively sweet tooth, but he does enjoy a little something after dinner. And, while I certainly don’t think we should be indulging in sweet treats every day, these wee ginger-infused custard pots are a great way to get some digestion-enhancing ginger and gut-healing gelatin into your diet.

The ginger in the pots is very subtle – just a gentle warmth, really. So, if you like a real ginger kick – up the quantities!

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Want to know just how good for you gelatin can be…?

  • Keeps your gut healthy
  • Maintains healthy joints and aids the repair of any joints that are damaged (or just niggley)
  • Great for bone health
  • Improves your hair and fingernails
  • Helps to regulate hormones
  • Balances out your meat intake by adding glycine and improves your digestion by keeping the bowels moving
    gives you great skin
  • Aids you in getting to sleep

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I buy Vital Proteins gelatin. You can pick it up from Emporio Organico here in Sydney (they deliver Australia-wide).

These wee custard pots are ridiculously easy to whip up – the most challenging thing about them is waiting until they set before you eat one.

JFC Custard Pot

And, because one of my other mantras is to cook once to eat twice (or thrice), this recipe makes between 6 and 8 custard pots (depending on the size of your ‘pot’). If you think that’s too many, just halve the recipe (or send them my way!)

The basil sugar syrup is completely optional with these wee puppies. I love the basil flavour, but this would work equally well with my ROCKING Rhubarb and Strawberry Compote or with my OH-SO-GOOD Orange Infused Rhubarb, too.

No matter what you choose to serve these with, you’ll be blown away at how good these taste given how simple they are to make…

Give them a go!

Jo's Dad's Ginger Custard with Basil Syrup (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP friendly
Recipe type: Sweets
Serves: 6 - 8
  • 2 x 400ml cans of coconut milk
  • ½ teaspoon freshly grated lime zest
  • ¼ cup raw honey
  • 1 teaspoon ground ginger
  • 1 x large thumb-sized piece of fresh ginger, peeled and roughly chopped (about 5cm)
  • Pinch of salt
  • 1 tablespoon gelatin

    Basil and Sugar Syrup (optional)
  • ⅓ cup water
  • 2cm ginger, finely grated
  • ⅓ cup coconut sugar
  • 3 or 4 fresh basil sprigs (+ more for garnish)
  1. Combine the coconut milk, grated lemon zest, honey, and ground ginger into a medium sized pot. Whisk well.
  2. Add fresh ginger and sprinkle gelatin evenly over the top and let sit for 5 minutes. After 5 minutes, whisk to combine.
  3. Heat mixture over medium heat until very hot and steaming (but not boiling), whisking constantly.
  4. Pour the custard through a sieve into a jug for easy pouring. Divide amongst 6 - 8 ramekins or glasses.
  5. Cover with clingfilm and pop into the refrigerator for at least 4-6 hours to set.

    For the optional Sugar Syrup:
  6. Carefully rinse your basil clean.
  7. Bring water to a boil in a small pot over a medium heat. Add the sugar and whisk into the boiling water. Continue whisking till sugar is dissolved.
  8. Add your basil to the syrup. Let it boil for 60 seconds.
  9. Remove from heat and now let the herbs steep for about 30 minutes as the syrup cools. Use a slotted spoon to remove the herbs from the syrup.
  10. Pour the cooled syrup through a fine mesh sieve into a small jar or jug.
  11. Spoon over custard pots and garnish with fresh basil.
For a flash dinner party plating idea, turn out pots and garnish with basil sugar syrup and fresh strawberries.

E N J O Y !

This recipe features in the Phoenix Helix Recipe Roundtable.

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Comments (9)

Looking forward to Jo coming home and preparing this for me

Jo’s Dad in New Zealand

Looking forward to making it for you, too 🙂
See you next week.

These are quite brilliant and look so elegant! Have a great time in NZ, Jo~.

Ridiculously easy to make, too Petra 🙂

See you on the other side…

Can I have some of this when I bring you your EPIC bars? I love anything puddingy (yes I’m making that a word) with gelatin. Yum

I will happily make you some of these! I may even add a cherry on top! 🙂

Love créme brûlée/pannacotta/custardy kind of desserts, so definitely on my to try list? Enjoy your time with your family Jo, I can certainly relate to how special a visit back home can be xx

Jo, these look fantastic! Enjoy your break and beautiful NZ! xxx

Thanks Miss Mickey – I aim to xxx

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