Loading...

In a medium saucepan, combine the milk, corn starch, egg yolks, honey (or your preferred liquid sweetener), and vanilla extract. Ensure all ingredients are added to the pan before whisking.

Thoroughly whisk all the ingredients together in the saucepan until the mixture is completely smooth and no lumps of corn starch or egg yolk remain. This ensures a silky-smooth custard.

Place the saucepan over medium heat. Cook the mixture, whisking constantly and vigorously, to prevent scorching and ensure even thickening. Continue to cook until the custard thickens significantly, reaching a very thick, creamy, and smooth consistency that coats the back of a spoon.

Immediately pour the hot, thickened custard into your chosen mold or serving containers. A silicone loaf pan or individual ramekins work well. Smooth the top with a spatula if desired.

Allow the custard to cool slightly at room temperature for about 15-20 minutes. Then, cover the mold or containers with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Transfer to the refrigerator and chill for at least 2 hours, or until completely set and firm.

Once thoroughly chilled and firm, the custard can be unmolded (if using a flexible mold) onto a serving plate, or served directly from its container. Just before serving, lightly dust the top with ground cinnamon for added flavor and presentation.


In a medium saucepan, combine the milk, corn starch, egg yolks, honey (or your preferred liquid sweetener), and vanilla extract. Ensure all ingredients are added to the pan before whisking.

Thoroughly whisk all the ingredients together in the saucepan until the mixture is completely smooth and no lumps of corn starch or egg yolk remain. This ensures a silky-smooth custard.

Place the saucepan over medium heat. Cook the mixture, whisking constantly and vigorously, to prevent scorching and ensure even thickening. Continue to cook until the custard thickens significantly, reaching a very thick, creamy, and smooth consistency that coats the back of a spoon.

Immediately pour the hot, thickened custard into your chosen mold or serving containers. A silicone loaf pan or individual ramekins work well. Smooth the top with a spatula if desired.

Allow the custard to cool slightly at room temperature for about 15-20 minutes. Then, cover the mold or containers with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Transfer to the refrigerator and chill for at least 2 hours, or until completely set and firm.

Once thoroughly chilled and firm, the custard can be unmolded (if using a flexible mold) onto a serving plate, or served directly from its container. Just before serving, lightly dust the top with ground cinnamon for added flavor and presentation.
