Buttered Side Up

Egg Custard

Egg Custard
One of my all-time favorite summer desserts (or breakfasts, if I'm honest), is perfectly ripe fruit topped with some form of fat. Heavy whipping cream is quite fabulous. It's super quick and simple, but oh so satisfying.

Egg Custard
Another great topping for fruit is rich custard. Granted, it is more time-consuming, but it is sublime: so rich, so smooth, so dreamy-creamy.

Egg Custard
If you know me for long, you come to realize that I have two requirements for my desserts: not too sweet and heavy on the fat content. This egg custard definitely fits the bill.

Egg Custard

As I said, I like my desserts quite un-sweet. If you have more of a sweet tooth, you can always add more sweetener. I wouldn't recommend going over about 3 tablespoons unless you like things REALLY sweet.

This custard is extremely rich, so you don't need a whole lot. You can make it less rich by using half and half instead of cream, but you'll probably want to make a double batch then.

What's YOUR favorite summer dessert?

Egg Custard

Egg Custard

adapted slightly from Shaye Elliott | 30 mins | Serves 2 | PRINT


1 cup heavy cream,
1 teaspoon vanilla bean paste (<< The best!) or vanilla extract,
1 tablespoon pure maple syrup (or sweetener of choice),
6 egg yolks,


In the top of a double boiler (or a heat-proof bowl set over a pan of simmering water), place the cream, vanilla bean paste, and maple syrup. Heat until quite hot to the touch.

In a medium-sized heat-proof bowl, whisk the egg yolks. Once the cream mixture is hot, slowly add half of it to the egg yolks, whisking all the while.

Return all to the top of the double boiler. Cook, whisking frequently, until custard thickens, about 10 minutes.

Strain into a heat-proof container. Serve hot, warm, or chilled on top of berries, peaches, roasted apples/pears, etc. Or just eat by the spoonful (I won't judge).

Egg Custard Nutrition Facts

Cuban Sandwiches

Cuban Inspired Sandwich
If I'm going to eat a sandwich, I like to go all out. Because I'm trying to not eat too many grains these days, when I do indulge, I like to make sure it's WORTH IT.

This Cuban sandwich is totally worth it in the cheating department. It has a lot going on, but it all goes together so well.

Cuban Inspired Sandwich 14

Pulled pork, ham, sour and salty pickles, and a mustard-mayonnaise sauce. Mmhmm. You can also add some cheese if you like (Swiss is most traditional).

I used my crockpot pulled pork recipe, Applegate ham, Woodstock pickles, and Sir Kensington mayonnaiseAnd I used this 40-minute bun recipe.

Get the full recipe and step-by-step photos for these Cuban-Inspired Sandwiches over on The Pioneer Woman's blog!

Cuban Inspired Sandwich: Pulled pork, ham, pickles, and a mustard mayonnaise sauce. Mmhmm.

NOTE: Some links are affiliate. All opinions are my own. Thank you for supporting Buttered Side Up!

Pizza Mushrooms

Pizza Mushroom - Buttered Side Up
Not gonna lie: I love me a slice of Pizza Hut super supreme stuffed crust. What I DON'T love about it is the ingredients they use to make it. It contains soy, corn syrup, nitrites, preservatives, flavorings, and I'm sure MSG is hidden in there somewhere. YIKES!

What's a healthy, pizza-loving girl to do?! Make your own pizza, of course!

Pizza Mushroom - Buttered Side Up
Lately, as I've mentioned before, I've been trying to cut back on grains in my diet. But I was having a major pizza craving. I've tried coconut flour crusts as a grain-free option, which are OKAY, but I wanted to simplify the process a bit.

Mushrooms are a great crust substitute since they are already a yummy pizza topping. Plus, they make these pizzas completely flour-free!

Pizza Mushroom - Buttered Side Up
You can make these pizzas how I have this recipe written (this is a very classic pizza flavor), or you can substitute with your favorite toppings.

BTW - I used Applegate pepperoni and cut out the cute little circles with scissors. You could also just chop up pepperoni with a knife.

Also, the filling tends to spill out of the mushrooms if the sides of the mushrooms are broken at all. They still taste fine, it's just less pretty. Try to select mushrooms that have deep "cups" that are not broken.

Looking for more homemade pizza? Here are some recipes to try:

Pizza Mushrooms

Pizza Mushrooms

Recipe by Erica Kastner |45 mins | Serves 2


4 large Portobello mushrooms, cleaned, stems removed, and gills scraped out,
1 tablespoon extra virgin olive oil,
1 small clove garlic, minced,
1/3 cup pizza sauce (I used this brand),
1 1/2 cups shredded cheddar cheese
1/4 cup chopped pepperoni (more to taste)
1/4 cup sliced black olives
2 tablespoons finely chopped red bell pepper
3 tablespoons freshly shredded Parmesan cheese
fresh basil leaves, as garnish, optional


Preheat oven to 400 degrees F (205 C).

Place the mushrooms, gill side up, on a rimmed baking sheet.  Mix together the olive oil and minced garlic. Spread the olive oil evenly in the "cup" of the mushrooms.

Layer the rest of the ingredients evenly in the mushroom cups: pizza sauce, cheddar cheese, pepperoni, olives, bell pepper, Parmesan cheese, and basil leaves.

Bake in preheated oven for 15-25 minutes, until cheese is nice and bubbly. Remove from oven, allow to cool a bit, and serve with a steak knife.

Recipe idea from Eating Bird Food.

NOTE: Some links are affiliate. All opinions are my own. Thank you for supporting Buttered Side Up!

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