Please see our affiliate notice, located on the sidebar. Thank you for supporting Scratch Made Food! & DIY Homemade Household!

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!


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

Like most appliances, I have discovered that my Instant Pot cooks slightly different than many recipes I have tried. Mine 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:
  • 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, if desired. 

NOTE: I no longer cover with foil or any other kitchen wrap, when cooking the "pot in pot" method.
 
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:



#wholefoodingredients


#norefinedsugar


#scratchmadefoodforyourfamily

Scratch Made Food! & DIY Homemade Household featured at Inspire Me Monday Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Inspire Me Monday Link-up and Blog Hop. 


Thanks for stopping by!

 
We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape. 

 
Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household.
 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 


You may also enjoy, Creative writing from the heart... stories of life, living, and family.


Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.



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, if desired. 

NOTE: I no longer cover with foil or any other kitchen wrap, when cooking the "pot in pot" method.
 
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. 
~~~~

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

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!