Apricot Cream Custard
During the warmer months, I always want fruit and cream based desserts. Old-fashioned egg custard gives me the ability to make beautiful, fruit-focused desserts balanced with plenty of fat and protein. This recipe is beautiful, simple, nutritious, and our kids are thrilled every time I make it.
This summer, I found some beautiful ripe and fresh apricots at the organic market, so I decided to make a custard to showcase the fruit. I decorated this tart with edible nasturtium flowers and fresh mint from our garden. Any summer fruit will work beautifully in this recipe. Think berries, cherries, peaches, nectarines, plums, etc. It was a beautiful way to feature the ripe blackberries we picked at Grandma’s house!
It’s also an easy way to integrate the kids. The fresh fruit can be sliced by older children and the younger ones can help to place the berries artistically. Our whole family contributed to making this delicious custard for our 4th of July celebration!
My favorite part about this recipe is that it’s virtually guilt-free. It’s packed with healthy fat and protein from the eggs, cream, and milk and the berries are rich in antioxidants. Most of the sugar comes from the fructose in the fruit, with a small amount of coconut sugar to sweeten the egg custard.
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Apricot Cream Custard
Equipment
- 1 hand/stand mixer with whisk attachment
- 1 blender
- 1 ceramic custard pan (a 9"x13" Pyrex baking dish will work too)
Ingredients
- 4 cups whole milk (organic, pastured, or raw is best)
- 1 cup heavy whipping cream (organic or pastured is best)
- 1/2 cup coconut sugar
- 3 tbsp arrowroot powder
- 2 tsp cinnamon
- 1 tbsp butter
- 8 eggs (organic or pastured is best)
- fresh fruit of choice
- filtered water
Instructions
- Preheat the oven to 350℉, then assemble ingredients.
- Add milk and eggs to the blender.
- Add coconut sugar, arrowroot powder, salt and cinnamon to blender.
- Blend until thoroughly mixed.
- Butter baking dish.
- Add custard to baking dish.
- Place dishes inside jellyroll pan inside of oven. Add water to the jellyroll pan.
- Bake for approximately 1 hour until golden.
- Allow to set in refrigerator for at least 3 hours. Then, add heavy whipping cream to stand mixer and whip until fluffy.
- Remove set custard from the refrigerator, then spread whipped cream evenly across the surface of the custard.
- Slice and add fresh fruit to custard in pattern of choice, then serve and enjoy!
Notes
My favorite way to eat anything sweet is to pair the sugar with fat or protein (preferably both!) This custard is so healthy and filling that we will occasionally give it to the kids for snack. Have you ever made egg custard? Do your kids love fruit? Try a variation on this fruit and cream custard at home and leave a comment below to let me know how it works out!
