Traditional healthy custard

    30 min

    This custard recipe is good for Sunday lunches and can be baked in small dishes as well (make sure to sprinkle some ground nutmeg/cloves over the top). Store-bought 'custard' is full of sugar and unnatural ingredients, so if you like to be healthy and love custard, this is the recipe for you!


    Inverness-shire, Scotland, UK
    14 people made this

    Serves: 4 

    • 470ml double cream
    • 5 egg yolks
    • 4 tablespoons honey, maple syrup or rapadura
    • 1 to 2 vanilla pods or 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Gently heat the cream in a small saucepan until hot, stirring every so often with a whisk. Do NOT boil the cream.
    2. Meanwhile, place the yolks in a separate bowl.
    3. You can keep the whites in the fridge for a week, and make meringues if you like.
    4. Slowly beat in the honey, maple syrup or rapadura into the yolks with a fork.
    5. Remove the cream from the heat. Very slowly, add half of the cream to the egg yolk mixture, blending well. Scrape in the seeds from the pod or the vanilla extract to the cream.
    6. Very slowly, add the egg yolk mixture back into the rest of the cream. Heat gently, whisking continuously until thickened, and never let it boil. Use warm over crumbles or puddings.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)