Easy Blender Custard Dessert
Easy Blender Custard Dessert
Silky, set-in-the-glass custards with sweet little raisins — blended in minutes, chilled until spoonable
This easy blender custard dessert is silky, creamy and set just firm enough to lift on a spoon — the blender does the mixing, a few gentle minutes on the stove thickens it, and the fridge does the rest.
Estimated per glass: 170 calories, 6g protein and 7g net carbs. About 20 minutes hands-on, then chill until set.
Why you'll love this blender custard dessert
- The blender does all the mixing — no whisking bowls of batter
- Silky and set, with that clean spoon-lift from the photo
- Sweet raisins dotted through every glass
- Made with simple fridge staples
- Perfect make-ahead dessert — chill until needed
- Pretty little glasses that look like you worked much harder
Health notes
- Milk, cream & egg yolks: Real custard basics — protein, calcium and that rich flavour.
- Sugar-free sweetener: Sweetness without the sugar; check your blend measures 1:1.
- Raisins in moderation: A small handful gives bursts of sweetness through all eight glasses.
- Portion glasses: Each glass is a tidy, satisfying serving at about 170 calories.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — gentle heat, never a boil
Warm the blended custard slowly, stirring all the time, until it just coats the back of a spoon. Boil it and the yolks scramble. Keep it gentle and you get that smooth, glossy set in the photo.
Ingredients
Custard
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- ½ cup granulated sugar-free sweetener (1:1 sugar replacement)
- 2 tsp vanilla extract
- Pinch of salt
- Pinch of turmeric (optional — for that golden yellow colour)
- 2 tsp powdered gelatine
- 3 Tbsp cold water (for the gelatine)
Mix-in
- ⅓ cup raisins
- Warm water, for soaking
Swaps
- No raisins: Swap for sugar-free chocolate chips, diced strawberries, or leave it silky and plain.
- Lighter: Use all milk and skip the cream; the set will be a little softer.
- Classic sugar version: Replace the sweetener with ½ cup sugar; macros will rise.
- Flavour twist: Add lemon or orange zest, or ½ tsp ground cinnamon, to the blender.
Instructions
| 1 | Soak and bloom. Soak the raisins in warm water for 10 minutes, then drain. In a small bowl, sprinkle the gelatine over the cold water and leave 5 minutes to swell. |
| 2 | Blend it. Add the milk, cream, egg yolks, sweetener, vanilla, salt and turmeric to a blender. Blend 30 seconds until completely smooth and pale yellow. |
| 3 | Thicken gently. Pour into a saucepan over low-medium heat. Stir constantly with a spatula for 8–10 minutes until it thickens enough to coat the back of a spoon. Do not let it boil. |
| 4 | Melt in the gelatine. Take the pan off the heat. Stir in the bloomed gelatine until fully dissolved. If you see any lumps, strain the custard into a jug. |
| 5 | Add raisins and pour. Stir in the drained raisins and divide the custard between 8 small glasses, like the photo. |
| 6 | Chill until set. Cool to room temperature, then chill at least 3–4 hours (overnight is best) until firm and silky. Serve cold, straight from the glass. |
Pro tips
- Low and slow: boiling scrambles yolks and ruins the silkiness.
- Stir right into the corners of the pan so nothing catches.
- Strain if in doubt — 30 seconds guarantees a perfectly smooth set.
- Drain the raisins well so they don't water down the custard.
- Chill uncovered for the first hour, then cover, for the cleanest tops.
Nutrition
| Nutrient | Per glass (est.) |
|---|---|
| Calories | 170 |
| Protein | 6g |
| Net carbohydrates | 7g |
| Total carbohydrates | 8g |
| Fiber | 1g |
| Total fat | 12g |
| Sodium | 75mg |
Estimated per serving (8 glasses), based on whole milk, cream, egg yolks, sugar-free sweetener and raisins. Exact macros vary with brands.
Variations
Chocolate chip
Swap the raisins for ¼ cup sugar-free chocolate chips, stirred in off the heat.
Coffee custard
Add 2 tsp instant espresso to the blender for a gentle coffee set.
Citrus
Add lemon or orange zest and skip the turmeric for a paler, brighter custard.
Berry
Drop a few fresh raspberries or blueberries into each glass before chilling.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered glasses; serve cold |
| Freezer | Not recommended | Gelatine custards go watery after freezing and thawing |
| Make ahead | 1–2 days | Actually improves overnight — the set firms and flavours settle |
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