What’s your favorite dessert?
Only one thing trumps ice cream in my heart…
And that’s custard.
I love it poured over cake or crumble. I love it by itself. I love eating it with a spoon!
And I love it especially in this Chocolate Eclair Cake!
Many years ago, when I made custard with white flour and sugar, I kept the recipe loose in a top drawer in my kitchen. Such easy access. 😉
My love for custard began during a semester abroad in England. When I asked multiple locals for their recipes, I was shocked to learn that they all used packets! Dry mixes of processed ingredients mixed with pasteurized milk?! Ahh! Where were the traditional custards of their great-grandmothers?
Here, I’ve created a grain-free version. Since phasing off of the GAPS Diet, I get to experiment with traditional foods like arrowroot for the first time in a long time!
I learned from Sally Fallon in Nourishing Traditions that arrowroot is rich in trace minerals. It thrives only on tidal flats where sea minerals are available. So even though it’s white, starchy, and makes a thick, creamy dessert, it has merit in the world of nutrient-dense ingredients.
Not to mention, arrowroot custard is just plain quick to make! There’s nothing like a rich, comforting, and easy dessert. Whether you eat it warm or hot, it will still be thick. Eat it chilled if you want it to set up more.
Quick and Easy Vanilla Custard
Ingredients
- 3 cups raw and/or whole milk
- 4 organic or pastured egg yolks
- 1/2 cup maple syrup or honey
- 1/3 cup arrowroot powder
- 1 tablespoon grass-fed butter
- 2 teaspoons sustainably-sourced gelatin (certified glyphosate-free)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
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Whisk together arrowroot and gelatin in a small bowl.
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Into a medium saucepan, pour milk, egg yolks, maple syrup, and sea salt.
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Sprinkle the arrowroot mixture over its surface, and whisk again to combine.
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Cook over medium heat for about 10 minutes, stirring CONSTANTLY until the pudding begins to thicken. It will start to steam first, which is your sign that the custard is almost done.
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Once thickened, remove immediately from the heat.
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Add butter and vanilla and continue to stir until mixed.
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Pour into individual serving dishes, and serve or chill.
Recipe Notes
- Arrowroot custard is just plain quick to make! There's nothing like a rich, comforting, and easy dessert. Whether you eat it warm or hot, it will still be thick. Eat it chilled if you want it to set up more.
I can’t help smiling when I think of this recipe. I hope you make it your own. Will you eat it warm or cold? Will you top cake or crumble, or fill a cupcake? Or keep it simple and eat it plain? How about trying the fabulous Chocolate Eclair Cake?
What’s your favorite dessert? Do you love custard as much as I do?
This post was featured in 51 Cold Summer Desserts.
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Just made this…it is sooooo good. Thank you for another wonderful recipe that i can feel good about feeding my littles.
You’re welcome! Thank you for your comment! I’m so glad it’s such a hit. You make my day! 🙂
Can another “milk” be substituted?
Yes, absolutely. 🙂
Also wondering about the dairy factor …could almond milk be used ??
Yes, it can be. 🙂
Can it be made without eggs? Would the arrowroot and gelatin be enough to thicken and hold?
Hi Mary, yes it will work/thicken without eggs. I can’t vouch for the perfection of the outcome; but it will hold. The eggs add richness, depth and flavor. But if you don’t mind a little less of those things, it might be worth a try. I have an egg-free kid who’d probably be pleased as punch. 😉
Arrowroot spikes my blood sugar terribly. Could I leave it out? Maybe sub coconut flour or add an additional yolk?
Hi Heather, I don’t think so, unfortunately. Arrowroot plays a unique role in this recipe and is needed. Coconut flour won’t do the job, nor will an extra yolk. You could add chia seeds, stirring them in well; that would work! I haven’t done it with this exact recipe, so you’d need to play with the quantity of seeds, perhaps 3/4 cup. Then allow it to thicken in the fridge as it chills. 🙂
Hi Heather, you might find (as I did) that the ‘arrowroot’ you bought was actually tapioca flour, which does spike blood sugar levels and has little nutrition other than carbohydrates. I’m in Australia and had to obtain my pure arrowroot from a health food shop. Regards, Anne
Thanks for the great recipe! Made it today and am letting it chill now. It tastes amazing. I wasn’t sure how thick it should get before calling it quits on the heat – it seemed to not thicken up very soon after steaming. I just kept at it (15-20 minutes total), and we shall see what it’s like chilled!
I got your sweets e-book several months ago and have enjoyed that too. Thank you for all of your work!
Hi Lori, did it thicken? I have not had arrowroot delay in thickening like that, so I’m hoping yours firmed up properly? Glad you love the flavor and so glad, too, that you’re enjoying the cookbook! 🙂
It did thicken in the fridge, yes, to just right. Maybe I was expecting it to be thicker at the hot stage? Whatever the case, it is seriously one of the best custards. I have a weakness for cream brulee type deserts, and I’d choose this over any of those I’ve had, even from nice restaurants. And this is so easy compared to any that require oven-cooking. My kids love it, and my husband gave me the how-the-heck-did-you-make-that? look. Again, thanks!
Terrific!! Love the 1 cup cream you used, too! Thanks for the feedback! SO glad it’s a new favorite. That’s how I feel about it, too. Emotional. 😉 There really is nothing like custard.
Maybe I should specify that I used one cup of whole cream and two cups milk instead of all milk, and I used honey.
Could this be adapted to make a chocolate custard? If so, would you recommend using cocoa powder?