Summer’s calling, and so is custard! What is better or more nostalgic than jelly and custard on a hot day or trifle on Christmas? This easy dessert that has sweetened generations of gatherings is getting a modern makeover. As more South Africans embrace healthier eating, even this nostalgic treat is being reimagined by making your own version with less sugar and no preservatives.
Chef Sisanda Pukuza, working with the Road Lodge in Century City, Cape Town, suggests that to eliminate sugar in homemade custard, you can use alternatives such as honey, stevia, or xylitol.
For added flavour, she recommends incorporating cinnamon, cardamom, or nutmeg into the custard. “You can pair your custard with berries, apple crumble, yoghurt parfait, or even a strawberry sauce.”
Pukuza notes that it’s important to cool the custard completely after cooking, as this prevents bacterial growth that could spoil the custard.
“If stored while still hot, the custard could become too runny or separate in texture as it cools down,” she explains.
Tips to make, serve and store homemade custard
A registered dietitian and spokesperson for The Association for Dietetics in South Africa (ADSA), Kelly Scholtz, says the first step would be simply to reduce the amount of added sugar the recipe suggests.
She recommends that custard can be made successfully with ⅓ to ½ of the suggested sugar. Alternative sweeteners like xylitol or stevia may also be used – alone or combined with a reduced amount of sugar in the recipe.
“Another easy way to reduce the saturated fat and calories in custard would be to use fat-free or low-fat milk instead of full cream milk and cream,” Scholtz says.
Related stories
- Delicious homemade dips to make snacks sensational
- Make meals healthier with homemade mayonnaise
- Lean, local, lekker: Ostrich meat makes its mark
She notes that cold custard is delicious with fresh summer fruit, like berries, peaches, and mango. Warm custard also pairs perfectly with cooked fruit, Scholtz adds, such as apples and pears poached with cinnamon, or even with a fruit crumble where you replace the refined flour in the crumble recipe with a mixture of brown bread flour and oats.
“As soon as you have made the custard, pour it into a container with a lid so that it doesn’t form a skin, and then chill in the fridge.”
It can then be eaten cold for up to four days, or you can reheat it over a low heat, she says. You can also freeze custard and then defrost it before reheating, adds Scholtz.
Homemade custard recipe
Shihaam Domingo, the founder of The Domingo Effect Roots and known as the “Food Witch” from Retreat, Cape Town, says custard pairs beautifully with ice cream, apple pie, pastry puffs, or berry compote.
Domingo shares her easy recipe:
Ingredients:
- 2 egg yolks (preferably large and free-range)
- Honey to taste
- Vanilla pod or paste
- 1 tbsp cornflour
- 100 ml milk or cream
Method:
- Mix the ingredients until smooth and runny.
- While heating 400ml of milk or cream, whisk the mixture on low heat until you reach your desired consistency.
- Enjoy! For a comforting touch on cold days, serve it chilled.
The original article was first published by our sister publication, Health For Mzansi.
ALSO READ: Story in a jar: How to unlock flavour with fermentation
