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How to Make Custard

Have you ever wondered how to make custard? It’s actually very easy! While many custards are fruitless, adding fruit doesn’t make it any more difficult to make, just better to eat! Although the addition of wild blueberries was only intended to boost nutrition, in the end, I actually prefer the fruit-filled version best.

how to make custard

Rich in antioxidants and phytonutrients, this Easy Custard Recipe with Wild Blueberries has no refined ingredients, no refined sugar and no dairy either. And since it can be made in advance and also in a hurry, it’s perfect for entertaining. Let’s get into it!

How to Make Custard

While you might think custard is only for dessert, there really is no reason you can’t eat this particular one as a make-ahead breakfast or even serve it as an after-school snack. Why? Because it’s so incredibly healthy!

While a most custards are made with refined-sugar, milk, and cornstarch, this recipe keeps it super simple and healthy. With only real, whole ingredients, there’s absolutely no guilt or heavy feelings left after this treat.

how to make custard

Main Ingredients:

Wild Blueberries

Small but mighty, wild blueberries have a very high total antioxidant capacity (ORAC). In fact, wild blueberries are higher than almost all of the typical fruits and vegetables you see at the grocery store.

The higher the ORAC value of a food the more powerful that food is at slowing the aging process, fighting disease, reducing inflammation and preserving health. 

Eggs

Eggs help to keep this custard recipe together, and are an excellent source of vitamin D, omega-3 essential fats (pasutured), lutein, choline, vitamin A, vitamin k2, and so much more! Read more about the benefits of eggs here.

Dates

Dates are an excellent whole foods, natural sweetener, and are highly nutritious! Full of fiber, antioxidants, and so much more, this is a fruit you do not want to miss out on! Learn more about dates here.

We make a lot of fruit-based desserts (apple pie, cherry cobbler, coconut-mango & black rice pudding, etc.) and we sweeten our desserts with a wide variety of fruits, but probably the ones that are the most versatile and the ones we use the most are dates and bananas.

Maple Syrup

Maple syrup is another great alternative to refined-sugar, as it is nutrient-dense, and much more beneficial. It is filled with antioxidants, manganese, zinc, copper, potassium, magnesium, iron, calcium, and more. It has been studied for numerous health benefits, and is most definitely a better choice than refined-sugar. Read more here!

Almond Flour

The perfect grain and gluten-free alternative to wheat flour, almonds are also full of nutrients like fiber, protein, Vitamin E, and so on. They’re also a great source of antioxidants, and have even been studied for their benefits in helping to lower cholesterol, help maintain proper blood sugar control, and much more! Click here to read more.

Arrowroot

Arrowroot is a starchy, healthy alternative to corn starch. It is grain and gluten-free as well, and packs in tons of nutrients. If you’re looking for more grain-free flours, you have to experiment with arrowroot! Click here for more benefits.

how to make custard

If you’re ready for the details on how to make this quick and easy, healthy custard, keep reading!

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How to Make Custard

Have you ever wondered how to make custard? This Blueberry Custard is healthy, delicious, and filled with phytonutrients!

how to make custard
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  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Lightly oil 4 ramekins (6 ounces each) and arrange the frozen wild blueberries in the bottoms.
  3. In a high-speed blender (such as this one), process the eggs, coconut milk, vanilla extract, lemon juice, cinnamon, dates and maple syrup until smooth and creamy.
  4. Add in the almond flour and arrowroot. 
  5. Spoon this mixture on top of the blueberries, dividing equally among the ramekins. 
  6. Place the ramekins in the oven and bake for 35 to 40 minutes, or until set and firm.
  7. Let cool for at least 20 minutes before serving. Serve at room temperature, and enjoy!

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

Keywords: How to Make Custard

© 2024 clean cuisine Recipe by:

Madison Suttles

Madison is passionate about health, fitness, and Jesus. She has lived with autoimmune symptoms nearly her entire life, but was diagnosed with Crohn's Disease in 2016. She shares her experience with Crohn's and living on a modified Specific Carbohydrate Diet as a resource to others on their health journeys.

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Joy Brandys

Thursday 15th of April 2021

I made this for breakfast this morning. Delicious. I did not have large enough ramekins so I used two baking dishes that equaled four ramekins. Turn out fine at about 35 minute. My question how to store the rest and for how long. I’m the only one eating it. Love your recipes. Thank you Best Regards Joy Brandys

Madison Suttles

Saturday 17th of April 2021

Hi, Joy!

I'm so happy you enjoyed the recipe! I would store in an airtight container for no more than 3-4 days in the fridge.

Hope this helps, Madison

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