Vanilla Custard
Vanilla Custard
There’s nothing more soothing and indulgent than rich, velvety custard. This version has a healthy, tummy-friendly twist. Try it tonight.
Servings
Prep time
Cook time
Recipe
Ingredients
- 185mL filtered water
- 1 tsp powdered gelatine
- 3 eggs
- 8 drops liquid stevia or sweetener of choice
- 125g unsalted organic butter, softened
- 1½ tsp alcohol-free vanilla extract
Method
- Pour water into small saucepan and sprinkle gelatine over top. Set aside for a minute or until gelatine softens.
- Put saucepan over medium heat and stir constantly with wooden spoon for 2–3 mins or until gelatine has dissolved.
- Pour gelatine mixture into blender, then add eggs, stevia, butter and vanilla. Blend on low speed for 2 mins or until pale and thick.
- Spoon custard into airtight container and chill in fridge. Stir before using. Custard will keep in fridge for 3 days.
- Note: To make chai custard, add ¼ tsp ground cinnamon, ¼ tsp ground nutmeg and ⅓ tsp ground cardamom.
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