Nourishing Vanilla Custard
Custard was always something my grandmother would make for special occasions growing up.
When I turned eighteen, she passed the recipe down to me, and it was only then I realised it had been made from a packet mix my entire childhood.
This version brings that same flavour and texture; the custard you know and expect, though built from ingredients that offer far more.
Egg yolks form the foundation, providing choline, cholesterol, and fat-soluble vitamins that support neurological development and hormonal function. Full-fat milk and cream bring a complete protein source alongside calcium and phosphorus, supporting steady energy. The addition of gelatin contributes glycine and proline; amino acids that support connective tissue, skin, and digestive integrity. Whey protein deepens the protein profile further, making this something far more sustaining than a traditional custard.
This custard sets just enough to hold its shape, though remains soft and spoonable; rich without being heavy.
It carries the same nostalgia, though with a depth of nourishment that supports far more than just the moment it’s eaten.
Ingredients
400ml organic or biodynamic milk
100ml pure cream
4 pasture raised egg yolks
60 g raw sugar
15g arrowroot or tapioca flour
8g grass fed gelatin
40 ml cold water (to bloom)
1 tsp vanilla extract or seeds
2 scoops Love Ya Guts Whey Protein
Method
Bloom the gelatin by placing it in a bowl and pour over cold water; leave 5–10 minutes.
In a saucepan, heat the milk and cream over a medium heat until steaming, not boiling.
In a medium bowl, whisk egg yolks, sugar, vanilla and arrowroot until completely smooth.
Slowly pour the warm milk into the yolk mixture, whisking continuously to temper. Once combined, return everything to the saucepan.
Cook over low to medium heat, whisking constantly. The mixture will gradually thicken; you’re looking for a light custard that coats the back of a spoon.
Remove from heat. Add the bloomed gelatin and stir until fully dissolved.
Allow the mixture to cool slightly; warm, but no longer hot. Whisk in the whey protein until fully incorporated and smooth.
Strain if you want a perfectly refined finish, then pour into your serving dish or moulds.
Refrigerate for 4 hours, or until set.
Enjoy!
