We call this raspberry custard at my house but really it is a curd. The inspiration came after making lemon curd for lemon meringue pie which was surprisingly easy. I wanted something without any added sweetener that was super delicious and healthy at the same time.
This ticks those boxes. It is packed with healthy fats, antioxidants from the raspberries and whole host of protein and nutrients from the egg yolks. If you are used to a lot of sweetness you might need to add in a bit of honey to this recipe but for us it is absolutely sweet enough. My kids love it. Best of all it only takes 10 – 15 minutes to make and is delicious warm off the stove or cold out of the fridge.
4 egg yolks (save the egg whites for meringues or the awesome grain free scones from Life Changing Food)
2 cups raspberries (fresh or frozen)
2 heaped tablespoons ghee or butter (see notes for dairy free)
Optional – 1/4 teaspoon vanilla bean paste
Heat raspberries in a small saucepan over medium heat until they break down into a thick liquid. Don’t let it heat up too much. Just warm is perfect.
While this is happening place the egg and yolks into a bowl and place this bowl over a saucepan with a small amount of simmering water in it. The bowl should completely cover the saucepan. Don’t let the water touch the bowl.
Whisk the eggs continuously for around 5 minutes until they start to thicken. Keep the heat low enough not to cook the eggs too fast otherwise you will end up with bits of egg whites which aren’t that good a look in this dish!
Add in the raspberries into the eggs and keep whisking until the mixture thickens. The entire whisking process is about 7 or 8 minutes. You will know when it is ready because as you move the whisk through the mixture it will stay put rather than running back into place.
Remove the bowl from the saucepan and whisk in the ghee or butter.
Give it a little taste and add in vanilla if you feel it wants it and any extra sweetener if you need to.
Eat it while it is warm or transfer to an airtight container and store it in the fridge.
It should last a few days although ours has never lasted long enough to test it out!
I have not tried this with coconut oil to make it dairy free but if you can’t tolerate ghee I think it would be worth a try. Start small and add more if it works. Alternatively, it tastes amazing without the ghee so you could just leave it out.
I think this would work beautifully with pureed mango, passionfruit or banana and still taste great without added sweetener. If you try any of these or anything else then please let me know.
I have made a chocolate custard the same way but with some honey, coconut cream and cacao. I also added some velvet latte and a pinch of salt which took it to another level!
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