Probably my top 3 favorite desserts EVER are Hot Chocolate Lava Cakes, Creme Brulee, and Homemade Custard.
I especially love making custard because you are actually consuming a fair amount of nutrients with this decadent dessert. Egg yolks are a Super Food in my opinion. And grass-fed milk and butter have their benefits as well. The sugar and cornstarch…. well…. there is absolutely no benefit to these but that’s what makes it a dessert right?
Anyway, this is one of my favorite recipes for custard ever! I am a huge fan of serving this dessert warm, with a few raspberries on top. SO SO SO SO GOOD! Enjoy
* For a dairy free version, try using full fat coconut milk instead of milk, and eliminate the butter.
Ingredients:
3 cups whole milk (raw or grass-fed) or for dairy free use full fat coconut milk (Native Forest brand)
1/2 vanilla bean, split lengthwise (or vanilla extract if you do not have vanilla bean)
6 egg yolks (pastured)
2/3 cup organic sugar (or slightly less)
1/4 cup cornstarch (or I prefer Arrowroot)
1 tablespoon butter (grass-fed) (omit if you want it dairy free)
Directions
In a medium saucepan, slowly bring the milk and vanilla bean to a boil. Once boiling, quickly remove from heat and let the vanilla infuse into the milk for about 10 minutes then remove the vanilla bean.
Whisk the egg yolks and sugar together until light and fluffy. Add the cornstarch and whisk until smooth. Slowly whisk in the hot milk mixture.
Pour your custard through a strainer back into the saucepan and cook over medium-high heat, whisking constantly, until thick. Remove from the heat and add the butter. Enjoy your custard warm or let chill for up to 24 hours.
Add fresh whipped cream, raspberries, blueberries, or just enjoy plain
I especially love making custard because you are actually consuming a fair amount of nutrients with this decadent dessert. Egg yolks are a Super Food in my opinion. And grass-fed milk and butter have their benefits as well. The sugar and cornstarch…. well…. there is absolutely no benefit to these but that’s what makes it a dessert right?
Anyway, this is one of my favorite recipes for custard ever! I am a huge fan of serving this dessert warm, with a few raspberries on top. SO SO SO SO GOOD! Enjoy
* For a dairy free version, try using full fat coconut milk instead of milk, and eliminate the butter.
Ingredients:
3 cups whole milk (raw or grass-fed) or for dairy free use full fat coconut milk (Native Forest brand)
1/2 vanilla bean, split lengthwise (or vanilla extract if you do not have vanilla bean)
6 egg yolks (pastured)
2/3 cup organic sugar (or slightly less)
1/4 cup cornstarch (or I prefer Arrowroot)
1 tablespoon butter (grass-fed) (omit if you want it dairy free)
Directions
In a medium saucepan, slowly bring the milk and vanilla bean to a boil. Once boiling, quickly remove from heat and let the vanilla infuse into the milk for about 10 minutes then remove the vanilla bean.
Whisk the egg yolks and sugar together until light and fluffy. Add the cornstarch and whisk until smooth. Slowly whisk in the hot milk mixture.
Pour your custard through a strainer back into the saucepan and cook over medium-high heat, whisking constantly, until thick. Remove from the heat and add the butter. Enjoy your custard warm or let chill for up to 24 hours.
Add fresh whipped cream, raspberries, blueberries, or just enjoy plain
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