Egg Custard with Nutmeg and Date Syrup

1. Preheat oven to 150°C.
2. Warm the almond milk with vanilla in a saucepan until just steaming.
3. In a bowl, whisk egg yolks with syrup until smooth.
4. Slowly pour the warm milk into the yolks, whisking constantly.
5. Pour into ramekins, sprinkle with nutmeg, and place in a water bath.
6. Bake for 25 minutes until just set, then cool slightly before serving.

Why it’s good for gut health:
Egg yolks are rich in choline and good fats for gut and brain. Nutmeg aids digestion; date syrup is gentle on sensitive systems.