Pudding & Custard Recipe

Name: Pudding & Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pudding:; 50 grams plain wholemeal flour; 1 piece egg; 75 milliliters unsweetened almond milk; 1 tablespoon coconut oil; For the custard:; 600 milliliters coconut milk; 3 tablespoons honey or maple syrup; 1 piece vanilla pod; 9 pieces egg yolks

Servings: persons

For the pudding:
50 grams plain wholemeal flour
1 piece egg
75 milliliters unsweetened almond milk
1 tablespoon coconut oil
For the custard:
600 milliliters coconut milk
3 tablespoons honey or maple syrup
1 piece vanilla pod
9 pieces egg yolks

1
Preheat the oven to 200C/390F.
2
Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
3
Meanwhile, beat all the egg yolks for the custard in a bowl.
4
Add the milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
5
Whisk the egg and flour for the puddings together and then slowly add the milk, add the mixture to the muffin tins and place in the oven for 10 minutes.
6
Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
7
Once everything is ready serve with fresh fruit, cinnamon and healthy jam.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the pudding:, 50 grams plain wholemeal flour, 1 piece egg, 75 milliliters unsweetened almond milk, and more.

Yes, Pudding & Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pudding & Custard

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