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My computer is still on the blink. Please excuse the pictures.
This easy, healthy custard is a great basic recipe that could be used in a pie, a trifle, or my upcoming Boston Crème Mini Muffin recipe… I bet you could even use this as a strawberry dip, or make it into a rich, creamy ice cream. Or you could always just eat it plain, like a pudding. I have it pictured here layered with some chocolate cake (you could use this 5 ingredient recipe) and fresh strawberries.
This stuff is definitely good enough to eat plain. After several hours’ refrigeration, it is thick, rich, and creamy…perfectly spoonable and that velvety smooth Jello pudding consistency that I’m so fond of (although it sets up thick enough to use in a pie).
I wrote the recipe as I like it, but I did give some suggestions for substitutions and tweaks you could make if you like. I’m a big fan of using cottage cheese to add creaminess (check out these other cottage cheese uses) without a fat/calorie overload (even though I don’t have a problem with that once in awhile), but I understand that some people may raise eyebrows at cottage cheese, so I’m sure you could substitute more cream if you’d like. The pudding mixture may taste a little watery while still warm, but once it’s refrigerated overnight it gains a wonderful smooth creaminess.
Need more ways to use egg yolks? Check out my eye yolk uses page right here! You can check out this page for other cool recipe categories, like S’mores Recipes, Peanut Butter Recipes, Egg White Uses, etc., etc. You’re welcome. You can also find diet classifications on that page, like THM:FP, Gluten free, etc.
Stay tuned for my Boston Crème Mini Muffin recipe later this week!
Question of the day: do you often have egg yolks that need to be used up? What’s your favorite thing to make with them?
You can find a great vanilla pudding/pie filling recipe in my cookbook, Necessary Food.
- 2 egg yolks
- ⅓ cup + 2 T heavy whipping cream
- ⅔ cup unsweetened almond milk (use carton coconut milk instead for a nut free option)
- ¼ cup cottage cheese (you could possibly sub more cream for this if you like)
- ⅔ cup water (or you could use more unsweetened almond milk with a little extra cream for a richer custard)
- 1 tsp. plain gelatin (such as Knox brand-add an extra ¼ tsp. if using Great Lakes brand or THM Just Gelatin)
- ½ tsp. glucomannan
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 3 packets of Truvia (about 2¼ tsp. spoonable Truvia, or you could try half that much THM Super Sweet Blend)
- 1 T salted butter
- Blend the first eight ingredients together (egg yolks through salt) until completely smooth. Simmer this 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.
- 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 until firm for several hours or overnight. The warm pudding mixture may taste a little watery, but overnight refrigeration gives a smooth creaminess to this custard. Yields a little over 2 cups.
The recipe is written how I made and liked it, but I gave some suggestions in parentheses for how you could change it up if you'd like.
- Unflavored gelatin
- THM Pure Stevia Extract Powder and Super Sweet Blend can be purchased from the Trim Healthy Mama online store.