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Custard Block (Frozen Vanilla Custard)

Custard block is an old-fashioned Guyanese vanilla custard made into a delicious frozen treat. Satisfy your sweet tooth with this cold, creamy dessert on a hot summer day.
Course Dessert
Cuisine Guyanese
Keyword custard block, custard block recipe, custard powder, Guyanese custard block, Guyanese custard block recipe, guyanese custard icicle recipe, how to make custard block, what is custard block
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 12
Calories 159kcal
Author Althea Brown

Equipment

  • Medium Saucepan
  • Small Mixing Bowl
  • Whisk

Ingredients

  • 2 cans evaporated milk
  • 1 can condensed milk
  • 6 eggs may use 2 tablespoons of Bird's custard powder instead of eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon of freshly grated nutmeg

Instructions

  • Combine evaporated and condensed milk in a medium saucepan and stir until fully combined.
  • Bring to a boil on medium heat, then reduce the heat to low.

Using Eggs:

  • Whisk together eggs in a small mixing bowl then temper milk into eggs by adding warm milk 1/2 cup at a time to the whisked eggs, until all of the milk is combined with the eggs. This prevents the eggs from scrambling when added directly to the pot of boiling milk.
  • Next add vanilla essence and nutmeg and whisk together.
  • Continue to cook on low, constantly whisking until mixture thickens.

Using custard powder:

  • In a small bowl add 2 tablespoons of custard powder and about 1/2 cup of warm milk.
  • Mix together until all of the custard powder dissolves into the milk and has no lumps.
  • Next add vanilla essence and nutmeg and whisk together.
  • Then pour the mixture into the saucepan of warm milk, whisking [vigorously] as you pour to prevent lumps.
  • Continue to cook on low heat until the custard thickens. The mixture should be thick enough to coat the back of a spoon but not too thick.

Setting the custard:

  • Pour custard into ice cube trays, ice pop molds, icicle bags or a large square dish.
  • Freeze until the custard sets, this should take about 2-4 hours, or possibly overnight. If using a large dish to set, cut into 9-12 cubes and serve.

Notes

Make it dairy free:
Substitute the evaporated and condensed milk with 4 cups of non-dairy milk. I've used almond, cashew and oat milk with vanilla cashew milk being my favorite option.Then sweeten to taste.
Need a version that has less sugar?:
Substitute the condensed milk with another can of evaporated milk and sweeten with 3-4 tablespoons of sugar or sugar to taste. You may also use honey, maple syrup or coconut sugar to sweeten.

Nutrition

Calories: 159kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 88mg | Potassium: 197mg | Fiber: 0.03g | Sugar: 20g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 0.5mg