You have to give this Sugar Free Custard from scratch a go. I never thought that I could give up the convenience of packet custard for making custard from scratch, but this sugar free custard I made was easy, and tasted o much better than the stuff you buy from the supermarket.
This sugarless custard had more taste, more flavour, generally more complexity going on which funnily enough you should probably expect when you go to the effort of making something that’s not out of a packet! So what makes it sugar free? Well, in my kitchen, I use natural sweeteners like natvia, norbu or stevia. Much much better not only for your waisteline and keeping cravings at bay, but also for your health as well.
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How To Make Sugar Free Custard From Scratch
Making custard from scratch is actually quite simple. I don’t know why I have avoided it for so many years. I mean I grew up eating custard and apple pie filling that my mum used to make, and I have eaten it many times since.
But sadly too many times I took the shortcut and bought premade custard from the cold food section of the supermarket. Or when I was trying to be a bit more DIY at making custard, several times I made custard from a packet mix. Both of these options are perfectly fine, except that they have heaps of sugar! Especially the premade cold version. Plus I realise now, after making my own custard from scratch that they taste kind of fake and overly processed.
The thing is, as I began to eat less and less sugar, and my tastebuds changed, I found that they were just too sweet for me, hence my investigation into how to make a sugar free custard began.
A Sugar Free Custard Recipe with 5 Ingredients
It takes 5 key ingredients, 6 if you count the nutmeg on top which is completely optional (and I highly recommend!). The thing to be careful of is to not boil the milk and vanilla bean initially, as you don’t want boiling milk turning your egg mixture into semi scrambled eggs!
So very warm milk, stirred into the egg mixture, then onto the stove. The key is to have patience whilst it works its magic. It may take between 15 and 20 minutes for the custard to thicken up and become that rich creamy sugar free dessert you are secretly craving!
TIP: Whatever you do, don’t get distracted doing something else and leave the custard to cook itself. You may end up coming back to a gluggy mess that is thick and sticking to the saucepan. Stick close to the stove whilst it’s thickening and remember, patience, it will eventually turn into thick creamy and lush custard.
I tend to eat my desserts cold and I definitely like to eat my custard cold. Is this weird? My husband thinks so. He likes to eat his custard fairly hottish, which I can’t bring myself to do. So, with my cold custard, I love to have it drizzled over chunks of apple pie filling or over my sugar free apple crumble.
How Long Does Homemade Sugar Free Custard Keep For?
If you can stop yourself from eating this custard all in one sitting, it will keep in the fridge for 3 days, but make sure to cover it with plastic, or store it in an air tight container to keep it from forming a skin on top.
How soon can you have this custard made and on the table for dessert? 25 minutes tops! The perfect amount of time to let dinner settle so you’re ready for round 2!
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Homemade Sugar Free Custard
- 4 medium Egg yolks at room temperature
- ¼ cup Granualted Stevia
- 1 teaspoon Vanilla bean paste
- 2 cups Low Fat Milk
- 4 teaspoons Cornflour
- Pinch of Nutmeg
- Warm milk, sweetener and vanilla bean paste in a pot on stove until gently heated, but do not boil. Then remove from heat and sett aside.
- In a separate bowl, whisk egg yolks and cornflour until combined
- Whilst still whisking the egg mixture, pour the warmed milk into the bowl and continue to whisk until all combined
- Return custard mixture to saucepan, on LOW heat, until custard gradually thickens (stirring occasionally) This could take around 15 minutes or so.
- Once thickened to your liking, take it off the heat.
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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