Have you been seeking a protein rich, gut supporting, and delicious recipe that can fuel your mornings or afternoons? Perhaps the perfect midnight snack? Look no further than this delicious and satisfying Manuka honey custard recipe:
Ingredients:
- 2 cups whole milk (or coconut milk for dairy-free)
- 3 egg yolks
- 2 tbsp arrowroot powder (or cornstarch)
- 1 tsp vanilla extract
- 1–2 tbsp unsalted butter (optional, for silkiness; use coconut oil if dairy-free)
- 3–4 tbsp Manuka honey (added after cooling)
- Pinch of sea salt
Instructions:
- Make the custard base:
In a saucepan (off heat), whisk together egg yolks, arrowroot powder, and salt until smooth.
Slowly whisk in the milk until fully combined.
Place the pan on medium-low heat, stirring constantly until it thickens (about 5–7 minutes). Do not boil — remove from heat once it coats the back of a spoon.
Stir in vanilla and butter (if using).
- Cool it down:
Pour the warm custard into a bowl through a fine mesh strainer (optional, for extra smoothness).
Let it cool to room temperature for about 30–45 minutes, stirring occasionally to prevent a skin from forming.
- Add the Manuka honey:
Once the custard is no longer hot, gently fold in the Manuka honey. Adjust sweetness to taste.
- Chill:
Refrigerate for 2–3 hours until set and fully chilled.
You can eat it straight, or layer with fruit and granola, spoon into tart shells and top with berries, or drizzle with more Manuka and chopped pistachios. The possibilities are endless with this one, just keep in mind this recipes feeds four (although you will probably want to eat it all in one sitting) :)
