Like most old-fashioned desserts, this vanilla spiked, creamy dessert is simple, uses the basics, and is delicious! Brought to you from Dina-Marie from Cultured Palate.
I recently visited my mother who still lives in the middle Georgia town of Macon, where I grew up. What a special time we had together. Besides just spending time talking, we visited several restaurants that are still in business from my younger days. One restaurant was a special favorite and Boiled Custard was the favored dessert served. In fact, it was my all-time favorite dessert! Seriously, I ordered it every time we went to that particular restaurant. And, would you believe, the menu was much the same and they still have Boiled Custard!
I have made a lot of healthy changes to my diet since the days of childhood. One of those changes is the greatly decreased amount of processed sugar in my diet, in fact, none while on the GAPS diet! So, when faced with the question of ordering Boiled Custard, I chose to say, ” no”. First , I did not want to splurge with the sugar. Second, I was afraid the taste of the Boiled Custard would not measure up to the delicious childhood memory!
But, as I thought about the Boiled Custard, I wanted some! There had to be a healthy alternative without sacrificing the taste. So, my experimenting began and the following recipe for Old Fashioned Custard is the result. A result that I hope you will enjoy.
Old Fashioned Boiled Custard can be sweetened with honey, Rapadura, Sucanat or processed sugar. If you are not familiar with Rapadura, it is a whole food varying in color from batch to batch. The molasses is not separated out of Rapadura, it is not heated to high temperatures and therefore retains its vitamins and minerals. However, Rapadura is expensive. So, in an effort to balance health and budget, I chose Sucanat. Sucanat is heated to higher temperatures, the molasses is separated but then re-blended to make a consistent product. Sucanat also adds a delicious hint of molasses. If your budget does not allow for Rapadura, Sucanat may be an alternative for those special treat times!
Old Fashioned Boiled Custard can be cooked either in a double boiler or a heavy boiler. I used my Le Creuset enameled cast iron pot which I had purchased at an outlet store. Check out How to Save Money When Buying Le Creuset for ideas on purchasing at discount prices. Le Creuset allows for even heating and there was no problem with the custard sticking during cooking.
Now, on to the recipe…
- 1 qt. plus ¼ cup whole milk
- 4 egg yolks
- 1 c. Sucanat, Rapadura, raw sugar or ¾ c. honey
- ¼ c. unbleached flour or sprouted flour
- 2 tsp vanilla
- In a double boiler or heavy boiler, heat 1 qt of the milk to scalding - just before boiling.
- Cream egg yolks and Sucanat, Rapadura, honey or raw sugar thoroughly. Stir in the flour then add the remaining milk. Cook stirring constantly until the custard thickens and coats the spoon.
- Remove the custard from heat and stir in the vanilla.
- Pour the custard through a sieve or wire mesh strainer into a large bowl. Whip vigorously for a few minutes.
- Chill and Enjoy!
Hi, I am Dina-Marie, the mother of 10 children, 7 of whom are still at home. I live in West Texas with my husband who also happens to be my best friend. We decided to make a lifestyle change in 2008 and left the corporate world of southern Alabama and moved to West Texas. We now have 27 acres of grapes, 2 family milk cows, chickens and raise our own beef. Working the vineyard together as a family is hard work but very rewarding.
Moving to West Texas to begin a vineyard has brought many changes including a return to health through the GAPS diet, learning about “real” food and becoming a chapter leader for the Weston A. Price Foundation.
Cooking REAL food for a large family has been challenging and fun. I love trying new recipes and sharing them with others. I have a passion to spread the healing potential of real traditional food, as well as, to encourage others with a nutrient dense diet and simple family living.
I would love to have you follow our adventure in real food and vineyard life at my blog, Cultured Palate.