I love custard. I could eat it on its own, hot or cold, for breakfast, lunch and dinner.
You can determine the thickness of your custard by how much corn flour you use: 2 tsp will be fairly runny when hot, but it will thicken as it cools. Use more corn flour when you want your custard thicker.
600 ml single cream* (2 ½ cups light cream*)
5 large eggs, yolks
2 tsp vanilla extract
2-5 tsp corn flour (aka corn starch in the US)
75 g (⅓ cup) xylitol
1. Put all the ingredients apart from the cream into a large wide-necked jug and mix thoroughly.
2. Put the cream into a saucepan and bring to the boil on a gentle heat, stirring constantly.
3. Take the cream off the heat and pour it slowly into the jug whilst whisking all the time.
4. Pour the mixture back into the saucepan (or if you detect any signs of burning on the bottom or edges of the saucepan, transfer to a fresh saucepan) and gently heat without boiling until the custard has thickened. This should take 1-2 minutes. If the custard starts to separate and becomes granular, this means that it has over-heated. You can get it back to a smooth consistency by taking the saucepan off the heat and cooling the custard by whisking it until it becomes smooth again.
You can make this custard lactose-free by substituting ordinary cream for lactose-free cream.
Serve hot or cold, and as an accompaniment to cakes, puddings and fresh fruit.
Copyright © Tarja Moles. Photograph © Tarja Moles. All rights reserved.
If you'd like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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