Golden Turmeric Anti-Inflammatory Custard

⏱ Time:

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

🍽 Servings:

4

🧾 Ingredients:

• 2 cups low-fat milk or unsweetened almond milk

• 2 tbsp cornstarch

• 2 tbsp honey, maple syrup, or sugar-free sweetener

• ½ tsp turmeric powder

• ¼ tsp cinnamon

• Pinch black pepper (boosts turmeric absorption)

• ½ tsp vanilla extract

• Optional: ½ tsp grated fresh ginger

👩‍🍳 Instructions:

1. Whisk cornstarch with ¼ cup cold milk until smooth.

2. In saucepan, heat remaining milk, turmeric, cinnamon, pepper, and sweetener.

3. Slowly whisk in cornstarch slurry.

4. Cook on medium-low, stirring constantly, until thick (4–6 minutes).

5. Remove from heat; stir in vanilla.

6. Pour into bowls and chill or serve warm.

🌟 Pro Tips:

• Add orange zest for brightness.

• Use coconut milk for richer texture (points increase).

• Stir constantly to prevent lumps.

📊 Nutrition (Per Serving – Approx):

Calories: 90
Protein: 4g
Carbs: 14g
Fat: 2g

💡 Weight Watchers Points (Estimated):

• Milk (½ cup): 1 point

• Sweetener: 1 point

• Cornstarch: 1 point

👉 Total: 3 WW Points per serving

(Using almond milk + sugar-free sweetener = 1–2 points)

❓Q/A Notes:

Q: Can I make this vegan?
Yes — use almond, oat, or soy milk.

Q: Can I serve this warm?
Absolutely — it’s delicious both ways.

Q: Does turmeric change the taste a lot?
No — it adds gentle warmth, not bitterness.

Q: Can kids eat this?
Yes — reduce turmeric slightly if sensitive.

Q: How long does it last in fridge?
Up to 3 days covered.