February 10, 2010

Custard’s Last Stand

Although this may be a shock, there are some people in this world who do not like chocolate.  No, no.  I don’t mean myself.  Trust me, I’m on a steady diet of the dark stuff for breakfast every morning.  It’s good for your health, right?  But there are people out there (hey Dad) who, for some reason, do not taste the bitter sweet, buttery flavors that we find so decadent.  So for those folk, I wanted to offer up a Valentine’s Day treat that is not dipped, coated, or sprinkled with any form of cacao: A Simple Vanilla Custard.

This wonderful recipe was brought to me by Boy’s step-mom, who was also the co-creator of those wonderful fried chicken treats.  As you are probably realizing now, the list of participating chefs in this Sodium Girl’s ongoing saga is constantly growing.  Boy, Boy’s Mom, Boy’s Dad, Boy’s Step Mom, Boy’s Sister, not to mention my own family and friends – everyone is getting in on the low sodium cooking act and the truth is, it seems that people really enjoy the experimentation and creativity that is involved.  It sure pays off to be open and honest about your health and food needs – you’ll find that the people in your life want to help and that, while low sodium cooking may sometimes feel like a chore for you, it is rather fun for them.  Plus, you get treated to good meals and new recipes that you did not have to slave over yourself.  I’m always accepting “submissions” for new posts.

So when your sweet tooth comes a calling, here’s a great recipe for some sugar and spice and everything nice – minus the chocolate and of course, the salt.  Chow on.


  • 2 cups heavy cream
  • 1 cup half-and-half
  • 1/2 cup plus 1 tablespoon of sugar
  • 6 egg yolks
  • 1/8 teaspoon of vanilla extract


1. Position oven rack in the center of the oven and heat to 350 degrees.

2. In a saucepan warm the cream, half-and-half and sugar.

3. Whisk the eggs together in a bowl and slowly add 1/3 of the cream and sugar mixture, whisking the whole time.

4. Pour egg mixture back into the sauce pan with the rest of the cream/half-and-half/sugar mixture and add the vanilla.

5. Take the sauce pan off the heat and strain into a large measuring cup or a pitcher.

6. Pour custard into 8 ramekins or custard cups.

7. Place ramekins or custard cups in a deep oven pan and fill the pan with warm water until it reaches half way up the sides of the cups.  Cover the pan tightly with aluminum foil.

8. Bake the custard for 40 minutes or until they are barely set – they should still be a little jiggly.

9. Remove custard from the oven and allow to cool.  To serve, you can add a dollop of fresh whipped cream, some chocolate shavings, or even some crushed salt free pistachio nuts.

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