There’s nothing more soothing and indulgent than rich, velvety custard, but the traditional version of white sugar and cream can leave your tummy tied up in knots. My version supplies the exact satisfaction custard should induce, but free of any awkward digestive complaints.
Makes: 375mL
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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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