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Pictures updated 10/12/15.
This is the perfect warm comfort food for winter…
During my recent Fuel Cycle, I was inspired to try to include more Deep S meals into my diet. Deep S meals are full of healthy fats like coconut oil, butter, eggs, beef, olive oil…a lot of “whole foods fats” is the best way I can describe it. What Deep S meals do not include are fats that are often overdone, like cream, cream cheese, peanut butter, and large amounts of cheese. I concocted this hot custard during my Fuel Cycle, and it’s become one of my favorites. It’s great for breakfast, snack, or dessert, although I would be careful tacking it onto the end of a heavy meal as it has quite a few healthy fats in it already.
This *is* a custard, so it does have a large ratio of egg in it. Because of this, and the method used to cook it, the egg is distinguishable and adds a little bit of texture (although the glucomannan does a great job of helping to smooth out the custard). To me, it’s how I always imagined custard. I love it. But if you don’t like custard, don’t expect to like this recipe. Obviously.
(When I posted this recipe, Marcie Smith shared this link about tempering eggs and suggested that it might help with the texture. I’m sure it would, if you care to take the extra step.)
Update: I made some tweaks and have created both a pumpkin and a chocolate version of this custard that give you a little more bang for your buck!
You can pin this recipe here:
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You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- 1 T butter (you can use coconut oil, but the custard is not as rich-tasting)
- ½ cup unsweetened almond milk
- 2 doonks (a doonk is 1/32 tsp.) THM Pure Stevia Extract Powder
- Hearty dash vanilla extract
- Hearty pinch salt (this really brings out the flavors)
- ⅛ tsp. glucomannan (you could probably substitute xanthan gum)
- In a small saucepan, whisk the egg well. Add all the other ingredients except the glucomannan and whisk again until well-combined. Whisk in the glucomannan quickly to avoid clumping (tip: sprinkle it in while whisking). Put the saucepan over medium heat or a little higher and whisk constantly until the custard is thickened. This happens almost instantaneously when the temperature reaches a certain point and the egg solidifies - pull the custard off the burner immediately. Do not overcook or it gets more eggy.
- You can top this custard with more butter and some cinnamon if you like (or don't use the whole tablespoon of butter/coconut oil in the custard and use it on the top instead).
You could probably make this in the microwave as well, microwaving in small intervals and whisking in between. You won't have as smooth of a result, though.
Suggested Products:
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
- McCormick Pure Vanilla Extract
- Glucomannan
This is delicious! I used xanthan gum, less butter, tempered the egg, added some almond extract, liquid vanilla stevia, and vanilla protein powder after it cooled down a little. Worked out very well. Served it over bread pudding (not on THM)
Yumm! This was so good for a cold November morning.
Can you use this as a Deep S snack on the Deep S days of the Fuel Cycle?
Sure!
Hi, I just followed the directions above and got a grainy soupy mess. Then I noticed in the comments you said LOW heat, but the directions in the recipe say MED or HIGH heat. I will try again on low…but maybe you want to clarify which it is? Thanks!
Hi Sara! The instructions say, “Put the saucepan over medium heat or a little higher and whisk constantly until the custard is thickened.” I wouldn’t take the heat much above medium. On a gas range low to medium would probably be better. It sounds like your custard got too hot so try pulling the pan off the burner quicker next time. Using a lower heat may help as well so there’s more margin for error, at least until you get the feel for it. 🙂
BRIANA. This is hands down my favorite THM recipe of all time, and I’ve tried so many! I made it this evening with coconut milk (nut allergy) and I am in heaven. I haven’t been this excited about a recipe in a long time! Thank you!!
Aw, that makes me happy to hear!
This has become one of my absolute favorite recipes! It’s so delicious… as are all of your recipes I’ve tried. So I ran out of almond milk the other day and was wondering if I could substitute half and half? I know it would take it out of a deep S, but would it still be considered on plan?
I’m so glad you liked it! I’m not sure if half a cup of half and half would be considered on plan or not. Half and half is on plan, but it’s made partially with milk, so I don’t know that using a full half cup in one serving would be ideal. I wouldn’t make a habit of it, personally. 🙂
I’m in love with this custard!! It is so creamy and yummy. Thank you for all you do to try and make recipes easy.
It would be helpful to have video to watch and see how this should be done. I followed the instructions, did not temper the egg and do not have gluccie so I used xantham gum. Kept whisking until it go thick, never solidified though, took it off after lots of whisking and it looks like a beige goop, nothing like the photo. So not sure what I did wrong. Seems like evertime I use xanthan gum go cook, it comes out gritty looking and never blends in well, seperates and always looks discusting.
I’m sorry – I’m not sure what the problem is. Make sure you’re adding the xanthan gum while whisking so it doesn’t clump. You could also blend the mixture in a blender or using an immersion blender before cooking. Or make it in a high powered blender with a soup setting for a basically foolproof result. 🙂 The trick to the custard is low heat, constant whisking at the end, and pulling it off the burner before it looks done, right as (or even right before) it starts throwing a few bubbles. It will continue to thicken with residual heat. If it turns out lumpy you can blend it up to remove the lumps.
I don’t have gluccie or xanthan gum. Will it still work without using one of those? Thank you!
The glucomannan or xanthan gum acts as a thickener as well as a binder, so if you leave it out your custard won’t be as thick and the texture may not be as smooth. 🙂
Thank you!
Made a double of this in the microwave, keeping it all smooth with an immersion blender a couple times. 🙂
Well that’s one way to do it! Glad it worked!
Wanted you to know that your hot custard got me thru my week long colonoscopy prep – had it almost daily! doubled the recipe and subbed caramel extract for vanilla (can’t have seeds on colonoscopy prep week) and subbed xanthan gum for the gluccie – to reduce fiber)
and gotta further ‘fess up.. .the minute I walked in the door after returning home from the aforementioned colonoscopy, I whipped up a double recipe of that hot custard – and used xanthan gum and caramel again – you totally have to try it with caramel extract – I don’t measure, but probably about 2 teaspoons or so.. . didn’t use gluccie because my innards aren’t fully ‘awake’ and need to keep the fiber a little low until things are literally moving again.
but your recipe. . .omgosh soooooooo good! <3 you have a real gift.
~BettyAnn
I’m so glad you enjoyed it, BettyAnn! The caramel extract sounds yummy!
I am glad to find a thm custard. I have a large patch of rhubarb and am looking for a recipe for rhubarb custard pie. Would you have recipe for this type of a pie and crust?
Thanks for sharing your recipes!
Hi Wendy! This is probably the closest thing I have to what you’re looking for: https://www.briana-thomas.com/rhubarb-custard-bars/
You could probably use one of the pie crust recipes here on my blog and fill it with the custard filling from the link above to make a rhubarb custard pie.
This was very good, warm and creamy 🙂 Followed the recipe to the letter and it turned out beautifully. Thank you so much!
Briana…this recipe is AMAZING!! I am doing a Fuel Cycle week (THM) and am on my first day – Deep S. This has been one of my favorite go-to snacks in the last couple of weeks, and I am so glad that it fits into the Fuel Cycle Deep S days!!! If I had a top 5 THM recipe list for this year so far, this recipe would definitely be on it! Thank you! 🙂
Briana thank you SO much for posting this. I’m doing my first Fuel Cycle, and today’s a Deep S day, and I had this for a snack. It was so very satisfying!
To avoid some of the problems mentioned above, I cooked it until just before it thickened, then turned off the heat. A couple of minutes later it was perfect. 🙂
Nonono, I didn’t give the recipe a 2, I gave it a 5 star review! For some reason it messed up. Can you fix it on your end?
Great idea! Thanks for sharing! I’m afraid I’m not able to change recipe ratings, unfortunately. Not sure why that does that sometimes.
This recipe is soooooo delicious! I loved the true custard flavor. That’s what has been missing in my THM life! However, I only had cashew milk. Does subbing cashew milk for the almond milk change it from a Deep S to just an S? Can’t wait to order your cook book!
As long as the nutritional info is similar to that of almond milk (about 30 cal. per cup, I think), that should be fine as a Deep S! Glad you liked it!
Oh my, I just made this for the first time (trying to stay on plan during a fuel cycle), and it was absolutely delicious! I subbed a little less than a teaspoon of pyure for the stevia, and I topped it with a dash of nutmeg (and used an egg laid by one of our chickens today). Sheesh… so good. Thank you for all of your recipes!
Oh my wow! After a hearty Thanksgiving, I was searching for some Deep S recipes and came across is just SO good! This will get me through the cold evenings and sweet cravings. I can not wait to get your cookbook!
I made this and it is wonderful! I topped with pumpkin pie spice! For those who had an eggy texture… this is what i did! I put all the ingredients in the pan except gluccie and had it on low heat and gradually brought to almost medium heat! I did not get the lumpy egg scramble! So basically i slowly cooked it and just kept whisking like nobodys business! hope it helps!
Thanks for the tip!
Can’t wait to try this! Although, I’m worried I may have the same problems that others have had. Have you ever posted videos of you making any of your recipes? I think this would be a good one; I would love to see how you make the custard.
I haven’t really gotten into videography much yet, but it’s something I’d like to work on at some point (when I get a little more time). I’ll keep that in mind!
I just made this recipe and added 3/4 t of matcha green tea powder….AMAZING! I also put it through a sieve to make sure there are no lumps. Love this recipe, thank you!
That’s an awesome idea! I need to get some….
My eggs started to cook but it was still good
This is delicious! I’ve made it two days in a row for breakfast! Thanks for the recipe!
I can’t wait to try this. My dad made a lot of homemade ice cream and homemade pies, including banana cream, coconut cream and chocolate cream, so he always started out with a custard base, and one thing he taught me was you always, always, always temper the eggs.
Hi, Thank you so much for this recipe. First time I’ve had custard since being on THM two years now and I’m loving it!! Yay!
I love this recipe! Could a double batch be a complete lunch?
I’ve used a single batch for my breakfast before – I’d say however much you need to be satisfied and keep you full for three hours. 🙂
Just made this for the first time tonight. Wishing I had doubled it! Super, super yum! I just sprinkled a bit of cinnamon on top, and it totally hit my late night pregnancy craving. Thanks! Will be turning to this in the future!
I made this today for my Deep S day 🙂 It was great!! though I put too much salt :s but for next time I have learned my lesson! Thank you Briana for sharing, it was delicious! I will make sure to do a review on my blog, YUM!
So glad you liked it! Be sure to send me the link if you do a review. 🙂
Very tasty! 🙂 Thank you.
I used the hand (immersion) blender. It probably took about 5 min, just below medium heat.
This custard is amazing! I have made it (doubled and quadrupled the recipe) two times. it is wonderful chilled! The second time I made it, I used the Watkins Vanilla Nut extract instead of plain vanilla. Wowie! So good! Also, both times, I made it exactly as your recipe states, and had no problem whatsoever with runny-ness, or clumps. Thank you for a new-to-our-family go-to recipe!
We put this on a low carb tortilla and fried in coconut oil to make a “mcdonalds holiday pie”. Mmmmmmmmm
would this still be a deep S
I’m not sure what you mean by “still”, but yes, this recipe is a Deep S. 🙂
I think she means after adding the low carb tortilla.
No longer a Deep S, but still an S. 🙂
Ah, gotcha. Thanks….I missed the fact that she was replying to another comment. You’re totally right.
thank you so much for this, Briana. I have made it a few times now. I am paranoid about the gluccie clumping up so I throw everything in my blender, then into the saucepan. It was lacking a little creaminess or body…just something. So tonight after it was all done cooking I stirred in a little (maybe a tablespoon) of my vanilla whey isolate and it was perfect! I have also added a little unsweetened coconut for a flavor change. I’m sure I will make it many more times.
I just made this and had the same scrambled egg effect. I have been cooking for 46 years and used to make homemade custards and puddings all the time so I know how to do this and how to temper eggs, etc. I think for this recipe you do not have to temper the eggs. You can, but I’m not sure it makes a difference. I think cooking with nut milks and gluccie is not like making traditional custards. I think for this one or any recipe with nut milks and gluccie, you stir and stir and right before it thickens, you turn everything off and let it sit for a minute or 2 and it will be perfect. No scrambled eggs. At least that’s how I’m going to do it. Very good flavor though and lends itself to many possibilities, different extracts render a totally different flavor .
Thanks for the input. 🙂
I did temper the eggs to make this. I think you’re right, using nut milk is not the same as cow’s milk. Mine was a bit lumpy as well. So in the end it didn’t make any difference to temper the eggs or not.
Chocolate Rum Custard 🙂 Add some dark chocolate to the milk and a few drops of rum extract (I did temper the egg :)). Yum! Made it with homemade almond milk. Thanks for the recipe.
Is Stevia Extract Powder like Swerve Confectioner’s style sugar? I can’t wait to try this! Thank you.
No, stevia extract powder is super-concentrated powder. If you use a confectioner style sugar you’d have to use a much greater amount. Maybe this sweetener conversion chart will help you out: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
You always have THE BEST recipes! I just made this recipe- but epically failed. I even tempered the egg! It looks watery with scrambled eggs……any advice? Did I cook it too long? I was whisking the whole time, and waiting for it to thicken….maybe I passed the time of creaminess and made it scrambled 🙂 oopsy! Its too hot right now, but I atleast cant wait to try it- it smells AMAZING!!!
Oh boy…that sounds appetizing…haha. I’m sorry but I have no idea what happened. You did use glucomannan, didn’t you? That helps thicken it.
I had the same problem with mine (scrambled eggs in water)… not sure what happened! It looked very unappetizing, so I threw it in the blender to smooth it out. Tasted amazing! I’ll try tempering the eggs next time.
Hmm…maybe you’re right; maybe it’s getting overcooked. I’m glad it tasted OK!
Thank you for sharing this super yummy recipe! And I think the photo is great 🙂
Thanks for the recipe! I have yet to do a fuel pull cycle, but getting my recipes all lined up will help me when I do. Thanks for all your help you’ve provided already. 🙂
Melissa
Hi, Briana! I love LOVE your recipes. Here’s a tip to make your custard photograph well. Take a highly colored tea bag (I use Celestial Seasonings Moroccan Pomegranate Rooibos) and steep 5 minutes in just a small amount of water (1/3 cup will work). You can then sweeten and add more fruit flavor via extract and even thicken with gluccie. That way, it works for Deep S! Then, this “syrup” can be drizzled artfully on top and will make a pretty picture. But it will STILL be hard not to eat it while photographing!
Thanks for the tip, Conney! Sounds good. I probably would’ve come up with something to drizzle on top, but this time I was really and truly in a hurry to eat…haha. I love the syrup idea, though. That would be good on a lot of things and I”ll have to keep that in mind for the future.
Thank you for sharing this! You always have the BEST recipes. 🙂
Aw, thank you!
You could also turn this into tapioca with chia seeds, and it would thicken even more!
Thanks for the recipe!
How much chia seeds do you think??
I’m afraid I’m not a help on that one…I’ve never used chia seeds.
chia are great! but will triple when added to any liquid so add a small amouth at a time. I add them to my ACV drink!
What a fantastic idea! I love tapioca!!
My family loves boiled custard. Would this taste good chilled also? I can’t wait to try it hot, but my husband loves the stuff from the store, nice and cold.
I really don’t know as I’ve only eaten it hot, but it sounds good to me!
Thank you!