Apricot Cream Custard
Nutritious eggs, milk, and coconut sugar custard topped with fresh whipped cream and summer fruit of your choice!
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
This recipe is simple, but it does need time in the refrigerator to set. I most often make the custard one day, then whip the cream and decorate the next.
Tried this recipe?Let us know how it was!