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Sugar Free & Keto Custard Recipe

Custards aren’t high pinnacle of culinary art but sole heart of plain pleasures. Made from various ingredients through different techniques to perfection.

Sugar-Free-Keto-Custard-Recipe-2-SunCakeMomCustard is with us since the middle ages. It survived the ignorance of age leading out the ravaged armies of desserts and cakes from the darkness to the fields of sugar cane and high-speed internet.

Its long journey hasn’t come without battle scars or stains on its pride though. Custard is something that has only one name but made up of many stitches.

Sure enough, the French tried and actually succeeded in reining its scruffiness into culinary forms, giving names to the various ingredients and techniques custard can be made but this effort hasn’t yet dripped through the barrier of languages yet.

So far, we only know about custard and the various ways we can prepare it, sometimes mixing ingredients together for fun or simply in search for perfection. Which is actually works.

Custard is a milk or cream-based thing that is thickened with yolk or starch or both. Starch can be either corn or plain white flour with little to none recognizable differences. Custard is most well known with vanilla but there are a variety of options to shake up its creaminess. Well known flavors include chocolate or lemon but any artificial or natural extract can be used like strawberry, punch or banana.

The techniques used to thicken the liquid largely remains the same, no matter if we use only yolk, starch or both, except the temperature required for cooking alters slightly. In case of using only yolks as a thickening agent, the temperature shouldn’t reach higher values than 175°F / 80°C as that results of curdling.

Using a bit of starch gives us a bit of leeway with the option to throw away our kitchen thermometer and let our six-sense wander on fields where custard trees grow peach looking fruits filled with natural custard ready to harvest any time, we close our eyes.

Starch starts to thicken when water or in our case milk is ready to change its aggregate from liquid into gaseous state at 212˚F / 100°C or in kitchen words when it starts to bubble.

However, a bit of starch gives us a bit more room to wriggle, we still have to mind what we are doing if we want to end up a consistent looking cream. Letting off the spoon to rest a couple of seconds at crucial times could result not only burnt but curdled custard too.

French call the custard with egg and corn starch a Pastry cream by no accident. Due to the thickness achievable with starch, it is perfectly suitable for creamy fillings or similar pastry pleasures. While the starch free variation is more suitable to use where such sturdiness isn’t required like the floating islands or a lusty dressing for a boring looking cake.

Here we have the three basic custard recipes that anyone can vary according to the thickness required at any time.

Mind that the more egg yolks we try to blend into the milk in the pursuit of thickening the custard, the more egg yolks taste we’ll get that may not going to be desirable. Also, when making chocolate custard be aware that the cocoa powder also thickens the liquid to some degree, although it won’t set it in a way starches do.Sugar-Free-Keto-Custard-Recipe-4-SunCakeMom

Egg and starch custard:

Ingredients:

  • 2 cups Milk
  • 3 tablespoon Agave syrup or sweetener of choice
  • 1 tablespoon Cornstarch
  • 3 Egg yolks
  • 1 teaspoons Vanilla extract
  • 1 pinch salt

How to make:

  1. In a pot on medium heat warm the milk up until it starts to gently bubble. Mind to stir it fairly often to avoid burning down.
  2. Whilst the milk reaching the boiling temperature; separate the eggs and discard the whites.
  3. In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.
  4. Whisk in the cornstarch, vanilla extract, agave syrup and gradually about 1/2 cup of the hot milk. The goal is to raise the temperature of the yolks so it won’t get curdled when added into the hot milk.
  5. Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely liquified.
  6. Keep warm and continuously stir until the custard thickens.
  7. Serve warm, refrigerate or use as preferred.

Egg custard:

Ingredients:

  • 2 cup / 500ml Whole milk (or dairy-free milk of choice)
  • 1 teaspoon Vanilla extract or beans
  • 3 Egg yolk
  • 3 Tablespoon Agave syrup or sweetener of choice

How to make:

  1. Pour milk into a big saucepan and heat it up on medium while stirring it frequently to avoid burning down.Floating-island-recipe-Process-1-SunCakeMom
  2.  Add the vanilla extract or vanilla bean. Beans need to be removed later.Floating-island-recipe-Process-2-SunCakeMom
  3. Bring milk to 175°F / 80°C. Then leave it in low heat to simmer.Floating-island-recipe-Process-6-SunCakeMom
  4. Meanwhile break and separate eggs. Egg whites in one bowl yolks in another one. Only yolks will be used so keep whites in the fridge for another recipe.
  5. Whisk yolks with agave syrup until light yellow.Beat-egg-yolk-gp-SunCakeMom
  6. Pour a cup of warm milk into the yolk while mixing it continuosly. Floating-island-recipe-Process-14-SunCakeMom
  7. Stir until getting an even mixture. Floating-island-recipe-Process-15-SunCakeMom
  8. Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.Floating-island-recipe-Process-17-SunCakeMom
  9. Let it cool down and keep it in the fridge until served.

Starch only custard:

Ingredients:

  • 2 cups milk
  • 3 tbsp agave syrup or other sweetener of choice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

How to make:

  1. In medium saucepan over medium heat, heat milk until it starts to bubble.
  2. In a small bowl, combine agave syrup or sweetener of choice and cornstarch.
  3. Take 4-6 tbsp of hot milk from the pan and dissolve it with the agave cornstarch mixture.
  4. Stir it with a wooden spoon until getting a completely even mixture.
  5. Pour the warmed up cornstarch agave mixture gradually into hot milk until it dissolves completely.
  6. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.
  7. Remove from heat, stir in vanilla.
  8. Pour into serving dishes. Chill before serving.

Enjoy!

Sugar-Free-Keto-Custard-Recipe-3-SunCakeMom

5 from 1 vote
Sugar-Free-Keto-Custard-Recipe-2-SunCakeMom
Sugar Free & Keto Custard Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Custards aren't high pinnacle of culinary art but sole heart of plain pleasures. Made from various ingredients through different techniques to perfection.
Course: Condiments, Dessert
Cuisine: Gluten free, Keto, Low carb recipe, Sugar free recipe
Author: Edi Baker - SunCakeMom
Ingredients
Egg and starch custard:
  • 2 cups Milk
  • 3 tablespoon Agave syrup or sweetener of choice
  • 1 tablespoon Cornstarch
  • 3 Egg yolks
  • 1 teaspoons Vanilla extract
  • 1 pinch salt
Egg custard:
  • 2 cup / 500ml Whole milk or dairy-free milk of choice
  • 1 teaspoon Vanilla extract or beans
  • 3 Egg yolk
  • 3 Tablespoon Agave syrup or sweetener of choice
Starch only custard:
  • 2 cups milk
  • 3 tbsp agave syrup or other sweetener of choice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
Instructions
Egg and starch custard:
  1. In a pot on medium heat warm the milk up until it starts to gently bubble. Mind to stir it fairly often to avoid burning down.

  2. Whilst the milk reaching the boiling temperature; separate the eggs and discard the whites.
  3. In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.
  4. Whisk in the cornstarch, vanilla extract, agave syrup and gradually about 1/2 cup of the hot milk. The goal is to raise the temperature of the yolks so it won't get curdled when added into the hot milk.
  5. Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely liquified.
  6. Keep warm and continuously stir until the custard thickens.
  7. Serve warm, refrigerate or use as preferred.
Egg custard:
  1. Pour milk into a big saucepan and heat it up on medium while stirring it frequently to avoid burning down.
  2. Add the vanilla extract or vanilla bean. Beans need to be removed later.
  3. Bring milk to 175°F / 80°Then leave it in low heat to simmer.
  4. Meanwhile break and separate eggs. Egg whites in one bowl yolks in another one. Only yolks will be used so keep whites in the fridge for another recipe.
  5. Whisk yolks with agave syrup until light yellow.
  6. Pour a cup of warm milk into the yolk while mixing it continuosly.
  7. Stir until getting an even mixture.
  8. Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.
  9. Let it cool down and keep it in the fridge until served.
Starch only custard:
  1. In medium saucepan over medium heat, heat milk until it starts to bubble.
  2. In a small bowl, combine agave syrup or sweetener of choice and cornstarch.
  3. Take 4-6 tbsp of hot milk from the pan and dissolve it with the agave cornstarch mixture.
  4. Stir it with a wooden spoon until getting a completely even mixture.
  5. Pour the warmed up cornstarch agave mixture gradually into hot milk until it dissolves completely.
  6. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.
  7. Remove from heat, stir in vanilla.
  8. Pour into serving dishes. Chill before serving.
Recipe Notes

Enjoy!

Pin now, Enjoy later!

Sugar-Free-Keto-Custard-Recipe-Pinterest-SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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