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Melissa G. a year ago
Easy and delicious! for the unfamiliar, this is a British style custard, not the more pudding like consistency common in Boston Creme filling. Additionally, I subbed lakanto monkfruit/erythritol 1:1 sugar substitute and it tasted perfect.
Darryn C. 4 years ago
Substituted half the milk for double cream to make a very decadent custard. Also I used coconut sugar (some white sugars no good for my sulphite intolerance) making it a more nutty taste which would be perfect for a brûlée or a Portuguese tart.