Quick Stovetop Vanilla Custard with Gelatin and Arrowroot
A silky smooth vanilla custard made with wholesome ingredients like maple syrup, grass-fed butter, and arrowroot powder instead of traditional cornstarch. This naturally thickened custard develops a rich, creamy texture through gentle stovetop cooking and gets extra body from sustainably-sourced gelatin. Perfect as an elegant dessert for dinner parties or a comforting treat any time of day. The combination of egg yolks and gelatin creates a luxurious mouthfeel that sets beautifully when chilled or can be enjoyed warm straight from the pot.
Ingredients
- 3 cups raw and/or whole milk
- 4 organic or pastured egg yolks
- ½ cup maple syrup, or honey
- ⅓ cup arrowroot powdercornstarch1:1thickener
traditional alternative
- 1 tablespoon grass-fed butter
- 2 teaspoons sustainably-sourced gelatin, certified glyphosate-free
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- 1
Whisk together arrowroot and gelatin in a small bowl
- 2
Pour milk, egg yolks, maple syrup, and sea salt into a medium saucepan
- 3
Sprinkle the arrowroot mixture over the surface and whisk to combine
- 4
Cook over medium heat for about 10 minutes, stirring constantly until pudding begins to thicken and starts to steam
- 5
Remove immediately from heat once thickened
- 6
Add butter and vanilla and continue stirring until mixed
- 7
Pour into individual serving dishes and serve warm or chill
Tips
Stir constantly while cooking to prevent the custard from curdling or developing lumps
Watch for steam as your visual cue that the custard is nearly ready to thicken
Remove from heat immediately once thickened to avoid overcooking the eggs
Good to Know
Refrigerate covered for up to 3 days
Can be made 1-2 days ahead and chilled
Serve warm immediately or chilled from refrigerator
Common Mistakes
Stir constantly to avoid curdled eggs
Remove from heat promptly to prevent overcooking
Whisk arrowroot mixture well to avoid lumps
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this custard without gelatin?
Yes, simply omit the gelatin. The custard will still thicken from the arrowroot and eggs but won't have quite as firm a set when chilled.
What if my custard gets lumpy while cooking?
Strain the finished custard through a fine mesh sieve to remove any lumps, or use an immersion blender to smooth it out.
How long will this custard keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The texture may become slightly firmer as it chills longer.