Paleo Custard

This Paleo custard is ridiculously close to the real thing; apart from the fact that nobody really seems to make proper custard anymore. Only a few tweaks were needed to make it Paleo; swapping milk for a non-dairy nut milk and using coconut palm sugar in a reduced amount. Chefs and bakers will add a little cornflour to their custards in order to keep it stable so I used a tsp of tapioca flour just in case. Served with my Paleo Apple Crumble, this is a divine winters evening treat. Curl up in front of the fire and take a well deserved break.
5 minutes
5 minutes
Show nutritional information
This is our estimate based on online research.
Fat:1 g
Carbohydrates:7 g
Protein:0 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a small saucepan, over a low heat, warm the milk gently with the split vanilla pod.
  2. Bring it to the boil and remove the pod.
  3. Use a small knife to gently scrape the seeds from the inside of the pod. Add these back to the pan.
  4. Beat the egg yolks with the sugar and flour.
  5. Add a little of the boiled milk to the egg mixture and briskly whisk back into the pan.
  6. Whisk gently over a medium heat until the mixture thickens and starts to cling to the whisk.
  7. Proper custard is thinner than the stuff we have become used to so don't try to recreate that.
  8. You can pour and serve now, or press a piece of cling film onto the surface to stop a skin forming and reheat gently later.


When it comes to nut milk there are now a variety of options available and can be found in most mainstream supermarkets; health food stores will often have an even larger variety. You do need to be aware of the extra ingredients that are added into many mainstream brands. As with most of our supermarket products you may be surprised at what is actually included in your carton of nut milk; thickening agents are often included along with preservatives to extend the life span. Ideally all you want to see in your nut milk is a combination of nuts, water and a small amount of natural sweetener. However, the only way you are going to get this is to make your own at home.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.