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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

Erica Lea

Monday 22nd of August 2016

Thank you, Katrina! :)

Katrina A.

Monday 22nd of August 2016

I love a good custard! Your recipe sounds perfect!

Erica Lea

Monday 22nd of August 2016

Ooooh...yes. Bread pudding would be splendid. I might have to make some this fall...


Monday 22nd of August 2016

Lovely pouring custard you can use over a bread pudding or a trifle too. :)

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