Indulge in the creamy, velvety goodness of this sugar-free custard! Perfect for those looking to enjoy a sweet treat without added sugar, this recipe is quick, simple, and full of flavor.
Ingredients
- 2 cups (500 ml) milk (regular, almond, or oat milk for a dairy-free option)
- 4 large egg yolks
- 2 tbsp cornstarch (or arrowroot powder)
- 1/3 cup sugar substitute (such as erythritol, monk fruit, or stevia, adjusted to taste)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Prepare the Ingredients:
- Separate egg yolks from whites and place the yolks in a medium bowl.
- Whisk the yolks with cornstarch and sugar substitute until smooth and creamy.
- Heat the Milk:
- In a medium saucepan, heat the milk over medium-low heat until it’s just about to simmer (do not let it boil).
- Temper the Eggs:
- Slowly pour about 1/2 cup of the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Custard:
- Pour the tempered egg mixture back into the saucepan with the rest of the milk.
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This takes about 5–7 minutes.
- Add Flavoring:
- Remove from heat and stir in vanilla extract and a pinch of salt for extra depth of flavor.
- Cool and Serve:
- Transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming.
- Let it cool to room temperature or refrigerate for a chilled dessert.
Would you like any adjustments, such as a specific serving suggestion or optional toppings? 😊