Baked Custard and Macaroons

I've been trying to think of snacks my picky 3 year old will eat (my 12 month old will eat just about anything, as long as it's soft-- he's still got only 2 teeth). Today I made two snacks my kids might enjoy. Both recipes are from Nourishing Traditions.


Baked Custard
1 cup whole milk
1 cup heavy cream
1/4 cup honey or Rapadura (I used stevia)
5 egg yolks
1 teaspoon vanilla extract

Warm milk and cream gently. Beat Rapadura (I used stevia) with egg yolks. Add milk/cream mixture to eggs, beating constantly. Blend in vanilla and pour into custard cups. Place in a pan of hot water and bake at 325 degrees for 1 hour or until a knife inserted into the center comes out clean. Chill well.


Macaroons
4 egg whites (left from custard recipe)
pinch of sea salt
2 Tbsp arrowroot
1/2 cup maple syrup
1 Tbsp vanilla extract
2 cups dried unsweetened coconut meat, finely cut

Line a baking sheet with buttered parchment paper. Beat egg whites with salt until they form stiff peaks. Beat in arrowroot, syrup and vanilla. Fold in coconut. Drop by spoonfuls onto parchment and bake at 300 degrees for 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are dry and crisp Let cool and store in airtight container.


Related links/posts:
Coconut Bark recipe
Health Checklist
Kelly the Kitchen Cop Snack Ideas
Foods to Tantalize Toddlers and Preschoolers