Custard

Servings: ~4 portions

Texture: Thick, velvety, spoon-coating

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📝 Ingredients

Ingredient	0.5×	1×	2×
Double cream (ideally grass-fed, non-homogenised, low-temp pasteurised)	125 ml	250 ml	500 ml
Whole milk (same quality as above)	125 ml	250 ml	500 ml
Large pastured egg yolks (~18–19 g each)	3 (~55 g)	6 (~110–115 g)	12 (~220–230 g)
Raw honey (added at the end)	7–10 g (½–¾ tbsp)	15–20 g (1–1½ tbsp)	30–40 g (2–3 tbsp)
Pure vanilla extract or seeds from vanilla pod	½ tsp or seeds from ¼ pod	1 tsp or seeds from ½ pod	2 tsp or seeds from 1 pod
Unrefined sea salt	Pinch	Pinch	Pinch

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👩‍🍳 Method

1. Heat the cream & milk
Place cream, milk, vanilla, and salt in a medium saucepan. Warm gently over medium-low until steaming but not boiling.

2. Whisk the yolks
In a heatproof bowl, whisk the egg yolks until smooth. (No honey yet.)

3. Temper the yolks
Slowly pour about ⅓ of the hot milk/cream into the yolks while whisking constantly. Pour the yolk mixture back into the saucepan with the remaining milk/cream.

4. Cook gently
Stir constantly over low heat with a wooden spoon or silicone spatula until the custard thickens and coats the back of the spoon (82–84 °C if using a thermometer). Do not boil.

5. Finish with honey
Remove from heat, strain through a fine sieve into a clean jug or bowl. Let cool for 2–3 minutes, then stir in the honey so it dissolves but stays as raw as possible.

6. Serve or store
Serve warm, or cover the surface with cling film to prevent a skin and chill. Keeps 2–3 days in the fridge.

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🌿 Why It’s “Weston Price–Friendly”

• High fat-soluble vitamins from pastured yolks and grass-fed dairy

• Raw honey instead of refined sugar for a gentler sweetener that also contains enzymes and trace minerals

• Unrefined salt for trace minerals

• Low sugar overall to avoid nutrient displacement and blood sugar swings

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💡 Quick Custard Tips

• Avoid scrambling the eggs — keep the heat low and stir constantly to prevent curdling.

• For extra creaminess, replace the whole milk with more double cream.

• To make chocolate custard, whisk 20–30 g cocoa powder into the milk/cream before heating.

• For a lighter texture, replace 100 ml of the cream with extra milk.

• No thermometer? Stop cooking when the custard coats the back of a spoon and leaves a clean line when you run your finger through it.

• Serving ideas — pour over stewed fruit, serve with pies, or enjoy chilled as a stand-alone dessert.