VANILLA “HONEY”
CUSTARD
This is a dreamy, creamy pudding - similar to a pastry cream. I do have a pastry cream I used in my Boston Cream Pie Crepes if you would like to check it out.
It occurred to me that this custard would make a beautiful fruit parfait - just layer the custard and fruit in a pretty glass. In our case, the fruit would typically be berries of your choice. This sort of dessert is practically my favorite dessert in the world. Honestly, fruit is indeed the best dessert in the world and then add this wonderful Vanilla "Honey" Custard in layers between the fruit and I'm in heaven, so to speak.
You could even use it on top of a crust for a fruit tart; however, I would be inclined to add a tsp of gelatin to this custard for a thicker, more stable base for the fruit.
If you cannot have dairy, this delicious custard would work with coconut milk instead.
Did you know that a good custard is the foundation of many desserts at restaurants, and this is especially true in Britain. It is delicious with cakes or fruit. It is delicious poured over brownies or chocolate cake, for instance.
If desired you can top the custards with a pinch of nutmeg or cinnamon instead of the whipped topping. Come to think of it, you can flavor custards like this with cinnamon, citrus or chocolate, for instance to change things up from time to time. I did make a chocolate pastry cream the other day using my plain pastry cream. It was so ridiculously good. I put it in my low-carb crepes and served with strawberry sauce. Ooh, I will have to share that with you guys sometime.
INGREDIENTS: 
2 cups half and half, (500 mL)
OR half cream and half low-carb
milk
Liquid sweetener to equal 3/4 cup (175 mL)
5 large egg yolks
2 tbsp honey substitute (30 mL)
2 tsp cornstarch, OR arrowroot powder (10 mL)
1 tsp vanilla extract (5 mL)
Garnish ideas:
Crème Fraiche, OR whipped cream
Grated chocolate or chocolate shavings, optional
Toasted coconut
INSTRUCTIONS:
In
pot on stove, heat half and half with sweetener. When bubbles form along the edges, remove
from heat.
In
small bowl whisk egg yolks, honey substitute, cornstarch, OR arrowroot powder
and vanilla extract. Very slowly pour
some of the hot cream mixture into the egg mixture. Don’t pour too fast or the eggs will
curdle. Return mixture to pot on stove
over medium low heat and cook about 3 minutes, or until custard is slightly
thickened. Sieve the custard. It will
continue to thicken when removed from the heat.
Pour the smooth, sieved custard into 3 small pretty glasses. Refrigerate until thoroughly chilled. Garnish as desired and serve.
Helpful Hint: You can, if desired, use it as warm custard
poured over another dessert.
Yield: 3 servings
1
serving
115.9
calories
4.8
g protein
9.0
g fat
0 g fiber
2.5
g net carbs
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