We’ve been making lots of Valentine’s creations over here lately! We came up with an original version of this festive custard cup, as well as a paleo version (gluten free, dairy free, and processed sugar free). Both were delicious and involved super kid-friendly preparation!
My main sous chef…
Here’s what we used for the original version…
Add whip cream and some fun heart sprinkles and you’ve got yourself a special Valentine’s Day treat! Yum!
Vanilla Custard with Strawberries (Paleo version included)
Ingredients
- 1 cup heavy whipping cream
- 1 cup whole milk
- 5 egg yolks
- 1/2 cup pure maple syrup
- 2 tbsp arrowroot starch (can substitute with corn starch)
- 1 lb fresh strawberries, sliced
- 2 tsp vanilla extract
Instructions
- In a medium-size pot over medium-low heat, combine milk, heavy cream, and vanilla extract. Whisk continuously for 5 minutes. Remove from heat when mixture is hot but not boiling.
- In a large bowl, whisk together egg yolks, arrowroot starch, and maple syrup until well blended. Slowly pour hot milk mixture into the egg mixture, whisking constantly to prevent eggs from scrambling.
- Return mixture back into saucepan on low heat. Stir 10 minutes or until custard has thickened. Do not bring to a boil as the custard will curdle. Cool to room temp. (If not eating right away, transfer to storage container and place plastic wrap directly on top of the custard to prevent top layer from hardening, and store in fridge).
- Cook the sliced strawberries and 1/4 cup water in a small pot over medium heat until softened, about 15 minutes, until it is a jam-like consistency. Break up the bigger chunks with a spoon. Add 1 tbsp of maple syrup, stir well, and remove from heat. (Store in fridge until ready to assemble custard cups).
- Layer custard with strawberry jam, top with another layer of custard. Garnish with whip cream. Enjoy!
Notes
For paleo version, omit heavy cream and whole milk, and substitute one 13.5 oz can FULL-FAT coconut milk.
