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This Basic Custard is perfect for filling cream pies, layering in delights, or eating plain as a pudding! It tastes like my mom’s homemade cooked vanilla pudding for a peanut butter cream pie. Use it to make banana pudding, eat it with strawberry shortcake, or layer it in a trifle! THM S and low carb.
When I was working on my Peanut Butter Cream Pie Delight and Coconut Cream Pie Delight recipes, I decided to update the Vanilla Pudding or Pie Filling recipe on page 343 of Necessary Food and use that in the delight recipes. The tweaked vanilla pudding recipe turned out so well that I wanted to make it available on my blog for future reference. I had an old Basic Custard recipe here on the blog that needed an update, so I decided to replace it with this new and improved vanilla custard pudding recipe and republish the post.
(You can find the old custard recipe at the very bottom of this post if you’re missing it.)
Helping you THM your cream pies!
This basic custard makes an excellent cream pie or delight filling. I also enjoyed it as a pudding with some whipped cream and fresh strawberries. Hadassah (my 7 month old daughter) and I licked the bowl together. She wholeheartedly approved.
Pour the warm custard into cute little dessert cups before chilling for a pretty presentation!
As always, check out the recipe below for detailed instructions, product recommendations, and answers to frequently asked questions!
Need ideas for using egg whites?
You can always throw the egg whites into an omelet or pan of scrambled eggs, but maybe you want to get more creative than that! A lot of THM E muffin and baked oatmeal recipes call for egg whites, so there’s that. You can also CLICK HERE for an index of my recipes that use egg whites.
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This recipe is an update on the Vanilla Pudding or Pie Filling recipe on page 343 of Necessary Food. This Basic Custard post was originally published on May 20, 2015, but on April 13, 2021 I replaced it with this updated recipe.
OLD CUSTARD RECIPE: (this was only available online and is not in one of my cookbooks)
- 2/3 cup unsweetened almond milk
- 2/3 cup water (or you could use more unsweetened almond milk with a little extra cream for a richer custard)
- 1/3 cup + 2 tablespoons heavy whipping cream
- 1/4 cup cottage cheese (you could possibly sub more cream for this if you like)
- 2 egg yolks
- 1 teaspoon Knox gelatin (add an extra 1/4 teaspoon if using beef gelatin such as Great Lakes beef gelatin or THM Just Gelatin)
- 1/4 teaspoon salt
- 1/2 teaspoon glucomannan
Add after cooking:
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 3 packets of Truvia (about 2 1/4 teaspoons spoonable Truvia, or you could try half that much THM Super Sweet Blend)
- 3 doonks (3/32 teaspoon) THM Pure Stevia Extract Powder
Blend the first eight ingredients together until completely smooth. Add the glucomannan right before blending so it doesn’t clump. Simmer this in a nonstick kettle over medium heat until the mixture reaches 160* (or just cook it slowly until it noticeably thickens as the egg yolks set. Don’t bring it to a boil – that’s 212*.). Whisk often to prevent lumps, especially towards the end of the cooking time.
Remove the kettle from the heat and whisk in the butter, vanilla, and sweetener. Let the custard cool, then cover with plastic wrap (pressing the wrap into contact with the top of the custard to prevent a “skin” from forming) and refrigerate overnight. The warm pudding mixture may taste a little watery, but overnight refrigeration brings a smooth creaminess. Yields a little over 2 cups
- This is an old recipe and I would probably use more sweetener in it now (which means that a lot of you would probably add a LOT more sweetener…haha). Sweeten to taste with your favorite low glycemic sweetener to make sure you end up with something you like.
- I changed the instructions above to reflect the process that I have come to use for cooking custards. If that doesn’t work for some reason, here are the original instructions for the cooking process: “Simmer in a nonstick kettle over medium heat until thickened. I usually do it for about 8 minutes after the mixture comes to a boil, whisking often, especially toward the end, to prevent lumps. Remove the kettle from the heat and whisk in the vanilla, sweeteners, and butter.”