Custard
Thick creamy vanilla custard - the real stuff made from scratch but without any flour or sugar!
Print
Pin
Calories: 2401kcal
Ingredients
- 600 ml cream double or single
- 6 large egg yolks
- 1 whole vanilla pod split lengthways (or 1 tsp vanilla extract)
- xylitol or erythritol sweetener to taste
Instructions
- Prepare the vanilla pod by splitting in half lengthways and scraping a knife along the inside to remove the seeds
- Add the cream, vanilla seeds and split vanilla pod to a saucepan
- Whisk the egg yolks together in a bowl and set aside
- On a low heat, bring the cream to a gentle simmer. The cream should only be just simmering and not boiling or this will cause the eggs to scramble in the next step
- Carefully add the warm cream to the eggs very slowly in small amounts, whisking with a balloon whisk constantly. Continue mixing until all the cream is added and the mixture goes golden yellow and smooth
- Return the mixture to the saucepan and continue whisking on a very low heat until thickened. The custard should be thick enough to coat the back of a spoon. Remove the vanilla pod and add sweetener to taste
Notes
SWEETENERS
You do not have to use any sweeteners in this recipe if you do not wish to, however this means that the only sweetness comes from the cream and vanilla (which for a majority is not going to be sweet enough if wanting to make a typical sweet custard).
The brand of xylitol natural sweetener that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions may find that xylitol can trigger their symptoms. The brand of erythritol I use is NKD Living powdered erythritol.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Nutritional info. is based on the whole amount made
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions may find that xylitol can trigger their symptoms. The brand of erythritol I use is NKD Living powdered erythritol.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Nutritional info. is based on the whole amount madeNutrition
Calories: 2401kcal | Carbohydrates: 21g | Protein: 28g | Fat: 249g | of which saturates: 148g | of which sugars: 1g