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Friday, September 2, 2022

Honey Vanilla Custard.

Silky, rich, and delicious! And with only five (5!) simple pantry ingredients, Honey Vanilla Custard is the one dessert you will enjoy time and time again!


One of us in this little house eats dessert of some kind or variety almost every night! And then there is me! Oh, don't get the wrong idea. I am definitely NOT saying I don't eat dessert from some position of willpower or higher moral ground! No not at all! Because nothing could be further from the truth. I love a good dessert and in truth quite a bit of junk food as well...

But it doesn't really like me. 

Oh, not me personally, but my team of digestive mechanics are frequently on strike! And due to the continued labor shortage I face daily, I limit what I eat to what is easy for me to eat. About five years ago, I decided to cook better to feel better. And after whole grains, honey was the next pantry item to come into focus. And I actually discovered (by accident) that eating honey in place of refined sugar would, for me, eliminate my sugar cravings. Now I am sure that eating less sugar would also eliminate those cravings, but even then I was not a big sugar eater. 


But I have to say here lately after working all day getting settled in our new home in Wyoming, a little dessert with a bit of whipped cream on top is such a treat! Ice cold from being stored in the refrigerator, it goes down really easy! Honey Vanilla Custard is perfect for those times I need a "little bite of sweet" as my Grandmother used to say. Calling for a short list of basic pantry ingredients, you can have this whipped up and into the InstantPot in no time at all. 

While Honey Vanilla Custard is perfect just the way it is, a few fresh berries would not do an injustice...


Some thoughts on this recipe:

This custard, like all custard and bread pudding recipes I share, uses the mixing bowl as the cooking bowl for pot-in-pot cooking. 

Meaning, that you will want to make sure it fits your cooker!

I use canned milk in recipes due to convenience. We are rural and fresh milk is saved for drinking. But more importantly, canned milk gives a rich texture to all my recipes.
  

Ingredients needed for this recipe:
  • canned milk
  • honey
  • eggs
  • vanilla
  • salt
You will also need the following:
  • InstantPot or another pressure cooker
  • measuring spoons
  • glass measuring cup
  • whisk
  • medium-sized stainless steel mixing bowl
  • foil
Now we are ready to get started!



Honey Vanilla Custard
by the seat of my pants!

12 oz can of evaporated milk
3 eggs
1/2 c honey
1 T vanilla
pinch of salt

Measure the honey into a glass measuring cup. Microwave for 45 seconds or just until warm, but not hot. Set aside. 



Break the eggs into a medium-sized mixing bowl, and whisk to combine the yolks into the whites, this will take a minute or two. Beat in the vanilla and salt, then the canned milk. 



Whisk in the warmed honey. 

Cover the bowl with a sheet of foil, crimping around the edge of the bowl to seal. Add the required amount of water as needed to the InstantPot and place a cooking trivet in the bottom of the cooking chamber. 



Carefully lower the custard dish into the chamber. Secure the lid and close the vent. Cook for 10 minutes. Let rest for 5 minutes NPR. 

Open the valve and release the pressure, remove the lid and carefully remove the custard to cool briefly on the counter. Then refrigerate until serving time. Serve with whipped cream if desired. 

Storage options for Honey Vanilla Custard. Store covered in the refrigerator for up to 5 days. I do not recommend freezing this recipe. 


UPDATE:  For your convenience, a "copy and paste" version of Honey Vanilla Custard has been included below. 


#wholefoodingredients

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Printable "copy and paste" version:  


Honey Vanilla Custard
by the seat of my pants!

12 oz can of evaporated milk
3 eggs
1/2 c honey
1 T vanilla
pinch of salt

Measure the honey into a glass measuring cup. Microwave for 45 seconds or just until warm, but not hot. Set aside. 

Break the eggs into a medium-sized mixing bowl, and whisk to combine the yolks into the whites, this will take a minute or two. Beat in the vanilla and salt, then the canned milk. 

Whisk in the warmed honey. 

Cover the bowl with a sheet of foil, crimping around the edge of the bowl to seal. Add the required amount of water as needed to the InstantPot and place a cooking trivet in the bottom of the cooking chamber. 

Carefully lower the custard dish into the chamber. Secure the lid and close the vent. Cook for 10 minutes. Let rest for 5 minutes NPR. 

Open the valve and release the pressure, remove the lid and carefully remove the custard to cool briefly on the counter. Then refrigerate until serving time. Serve with whipped cream if desired. 
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Would you like to comment?

  1. That is a dessert I would like. Good recipe and I use hiney when I can instead of sugar.

    ReplyDelete
    Replies
    1. Thank you, it was so fun to have a gut friendly yet completely delicious dessert to enjoy!

      Delete
  2. I do love custard and this recipe looks delicious!

    ReplyDelete

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