Days filled with glorious custard . . .

Imagine how glorious your day would be if custard was part of it.  Thick, creamy custard studded with tiny sweet vanilla seeds and subtle lemonyness (look the other way if your an English nerd).  Custard that allows your shoulders to drop with each slow and deliberate stir of the wooden spoon.  Custard that contains organic and fresh ingredients and none of that naughty refined sugar, gluten or fructose.  

Mmmmm....just imagine.....



Vanilla and Lemon Custard Pots

(refined sugar, gluten and fructose free)


2 cups (500ml) whole milk | 2 tbsp rice malt syrup | 1 vanilla bean, split lengthwise and seeds scraped | zest of a lemon | 6 organic egg yolks | 4 tsp corn flour | 1 cup (250ml) pouring cream | Your choice of fruit, berries and/or nuts, for garnish


  1. In a medium saucepan, combine milk, 1 tbsp of the rice malt syrup, vanilla bean and seeds, and zest and bring to a simmer over medium heat.
  2. Meanwhile whisk together the yolks, remaining rice malt syrup and cornstarch in a medium bowl.  Add the cream and whisk until combined.
  3. Pour the hot milk mixture a little at a time into the egg yolk mixture whilst whisking.  Strain this custard back into the saucepan and heat over low heat, stirring continuously with a wooden spoon until it reaches a boil.  Continue cooking and stirring until it thickens, approx 2 minutes. 
  4. Pour the hot custard immediately into 6-8 ramekins or jars and let cool at room temperature for 30 minutes, then cover with glad wrap and chill in the refrigerator for 2 hours.
  5. The custards will keep in the refrigerator for up to 3 days, served with your choice of fruit, berries and/or chopped nuts.


Serves 6-8


Once set, this custard is not as thick as a standard custard, but lovely and light in texture and lends itself to some wonderful flavours.  Perhaps use orange zest instead of lemon. or try adding a couple of cardamom pods to the milk mixture for a slight hint of spice.

Unable to tolerate dairy?  You can use coconut milk or almond milk or a combination of both.


The cherry season in Australia lasts for only 100 days so I always get my fill of them over the Christmas and New Year period.  I personally love the dark almost black fat cherries that stain your lips and fingers when you take that first bite.  Although these bright and shiny "cherry red" ones we discovered in Provence were a welcome and delightful surprise when walking through the fields on our way to lunch in the little village of Le Barroux