🌟 Golden Turmeric Anti-Inflammatory Custard
A creamy, warming, and nourishing dessert or snack packed with anti-inflammatory spices and natural sweetness.
🛒 Ingredients (Serves 2–3)
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2 cups milk (almond, coconut, oat, or dairy)
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1½ tbsp cornstarch (or arrowroot powder)
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1 tbsp honey or maple syrup (adjust to taste)
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½ tsp turmeric powder
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¼ tsp cinnamon powder
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⅛ tsp ginger powder (or ½ tsp fresh grated ginger)
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1 pinch black pepper (activates turmeric)
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½ tsp vanilla extract
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1 tbsp coconut cream or heavy cream (optional, for richness)
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Pinch of salt
👩🍳 Instructions
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In a small bowl, mix cornstarch with 3–4 tbsp cold milk to make a smooth slurry.
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In a saucepan, add remaining milk, turmeric, cinnamon, ginger, black pepper, and salt.
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Heat on low–medium, stirring constantly.
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Add the cornstarch slurry and keep whisking.
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Cook until thick and creamy (about 5–7 minutes).
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Remove from heat. Stir in honey/maple syrup, vanilla extract, and cream (if using).
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Pour into bowls.
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Serve warm or chilled.
🍓 Optional Toppings
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Fresh berries
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Sliced bananas
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Crushed nuts
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Coconut flakes
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Drizzle of honey
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Chia seeds
❓ Q & A
Q1: Why is black pepper added?
Black pepper contains piperine, which boosts turmeric absorption by up to 2000%.
Q2: Can I make this vegan?
Yes! Use plant-based milk and maple syrup instead of honey.
Q3: Can I store this?
Yes. Store in an airtight container in the fridge for up to 3 days.
Q4: Can I eat this for breakfast?
Absolutely! It’s nutritious, filling, and gentle on digestion.
Q5: Is this good for inflammation?
Yes! Turmeric, ginger, and cinnamon are powerful anti-inflammatory ingredients.
Q6: Can I make it sugar-free?
Yes. Use stevia, monk fruit, or skip sweetener.
Q7: How can I make it thicker?
Add ½ tsp extra cornstarch.
Q8: Can I serve it cold?
Yes! Chill for 2–3 hours for a pudding-like texture.