Low-Fat Boiled Custard
A creamy, low-fat boiled custard with rich vanilla flavor, perfect as a light dessert or accompaniment for fruit and baked dishes, suitable for health-conscious eaters.
Ingredients
Instructions
- Heat the low-fat milk to scalding.
- Beat the egg yolks and slowly add 3 to 4 tablespoons of hot milk to temper them.
- Stir the yolk mixture and then pour it back into the hot milk, stirring constantly until it thickens.
- After thickening, add 1/4 cup water to 2 tablespoons cornstarch and stir into the yolks, then add to the custard.
- Remove from heat and add vanilla extract.
- Stiffly beat the egg whites and fold them into the custard mixture.
- Do not boil the custard after adding the egg whites to prevent curdling.
Tips & Substitutions
To ensure a smooth custard, temper the egg yolks slowly to avoid scrambling. If you want a sweeter custard, adjust the sugar to your taste, keeping in mind that sweetness can vary with different brands of low-fat milk. For a richer flavor, consider adding a pinch of nutmeg or cinnamon. This custard can also serve as a base for other desserts, like custard tarts or as a topping for Nomie'S Green Salad.
Serving Suggestions
This low-fat boiled custard can be served warm or chilled. It pairs beautifully with fresh fruits or as a filling for crepes. Consider drizzling it over pancakes or waffles for a delightful breakfast treat. For a complete dessert experience, serve alongside Honey'S Sweet Potato Pie or use it as a dip for cookies or fruit.
Storage & Reheating
Store any leftover custard in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring constantly to maintain a smooth texture. Avoid microwaving as it may cause the custard to curdle. If it thickens too much, whisk in a little milk to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Boiled Custard contains roughly 604 calories, with 22g protein, 64g carbohydrates, and 31g fat. It is an excellent source of vitamin C (95% of the Daily Value), protein (44% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of calcium and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will alter the texture and richness of the custard. The egg yolks provide creaminess, while the whites can create a light texture when folded in. If you prefer to use whole eggs, beat them together and adjust the cooking time slightly to ensure they cook through without curdling.
How do I know when the custard is thick enough?
The custard is thick enough when it coats the back of a spoon and leaves a clear line when you run your finger through it. It should not be boiling; instead, gently bubbling is ideal. If you’re unsure, a thermometer can help; aim for around 170°F (77°C) for perfect thickening.
Can I make this recipe dairy-free?
Yes, you can substitute low-fat milk with almond milk, coconut milk, or any other plant-based milk. Keep in mind that the flavor and texture may vary slightly depending on the milk you choose. Adjust sweetness and flavorings accordingly to match your preference, creating a delicious dairy-free custard.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).