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Camel milk vanilla slice


About Thomas

I write because I can type. I can type because I have a keyboard.

I am a new age Australian resident that is experiencing this new continent with a fresh set of eyes. 

I write on a wide range of topics. Well, I write on food. There you have it, I write on a wide range of food as well. 


A delicious slice created from milk that tastes like the regular stuff, but is so much healthier.

Camel milk -- used for centuries by nomadic people of the Middle East -- is the nutritionally closest to human mother’s milk, containing 10 times more iron and three times more vitamin C than cow’s milk, while also being lower in cholesterol.

Camel milk vanilla slice.

Camel milk vanilla slice. Picture: Shutterstock

Camel milk contains powerful immune-system components that are believed to benefit disorders including diabetes and autism.

Low-fat camel milk contains healthy vitamins and minerals, it is also is a rich source of insulin. According to researchers, camel milk contains 52 units of insulin per litre, which is more than 60 percent of the average necessary external insulin administration for type 1 diabetics.

The milk is so similar to cow’s milk that you wouldn’t notice the difference if I handed you a glass without being told.

And with a now-thriving Australian camel milk industry tapping into a market seeking alternatives to cow milk and its by-products, I was keen to see if people would notice the difference.

A dessert sounded like a good option, so I substituted cow’s milk with camel milk in this vanilla slice.

The result was divine. 

Camel milk vanilla slice

Ingredients

  • 2 frozen puff pastry sheets, thawed
  • 6 eggs
  • 130 grams custard powder
  • 1/3 cup Natvia Stevia Natural Sweetener
  • 2 tsp Ceres Organics bio vanilla extract
  • 1.5 litre The Camel Milk Co organic camel milk
  • 2 tbsp icing sugar
  • Method

  • Preheat oven to 190°C.
  • Line two flat baking trays with baking paper.
  • Place a single sheet of puff pastry on each baking tray and cook for approximately 15 minutes, until golden-brown and flaky.
  • Next, line a 28cm square container with baking paper.
  • In a mi bowl, combine eggs, custard powder, Natvia Stevia Natural Sweetener and vanilla extract and whisk until smooth.
  • Using a heavy-based saucepan on the stovetop, heat camel milk on low heat until just before boiling.
  • While continually whisking, pour the egg mixture into the heated milk.  Whisk until the mixture thickens and is smooth.  Remove from heat.
  • Place one sheet of the cooked puff pastry on the base of your square container.
  • Cover with the hot custard mixture.
  • Place the second puff pastry sheet on top and press down gently.
  • Refrigerate and leave to set for a minimum six hours.
  • When set, cut into slices.
  • Dust with icing sugar to serve
  • Try it, no one will know the difference. Have a unique recipe that you will like to share with us? You can do it on hotelnepal. 

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