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!

Mmmmm, dessert!

One of us in this Tiny 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 because of some position of admirable 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...Which is a much bigger eating disaster than a healthy dessert.

But dessert 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 digest. About five years ago, I decided to cook needed 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 before this dietary change, I was not a big sugar eater. 

We all enjoy an end of the day treat from time to time!

But I have to say here lately after working all day getting settled or any major chore on the list of "to do" done, 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! And this Honey Vanilla Custard is perfect for those times I need a "little bite of sweet" as my Grandmother used to say. Since it calls for a short list of basic pantry ingredients, you can have this whipped up and into the Instant Pot in no time at all. 

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

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 live in a rural location and fresh milk is saved for drinking. But more importantly, canned milk gives a rich texture to all my recipes.

I have cooked custard in the IP both ways, with and without foil over the top, I do recommend covering with foil. This will prevent moisture from the steam collecting on top of your custard as it cooks. 

And finally this! Like most appliances, I have discovered that my Instant Pot cooks slightly different, from the many recipes I have tried, indicate. My current model seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your particular model.   

Ingredients needed for this recipe:

• canned milk
• honey
• eggs
• vanilla
• salt

You will also need the following:

• Instant Pot or stove top 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 cooking 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 Instant Pot 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. 

You may also enjoy:

Creamy Banana and Kiwi Parfaits

#wholefoodingredients

#norefinedsugar

#scratchmadefoodforyourfamily

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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 Instant Pot 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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