A smooth, egg-free, set custard base with a delicate, soft set and endless dessert applications.
Set Custards
A basic set custard is a great, versatile foundation for a variety of desserts and dishes. Elegant in its simplicity, endlessly adaptable, it's the starting point for everything from crème brûlées and custard tarts to pots de crème and clafoutis.
This basic custard recipe showcases UltraGel 5, a natural ingredient developed by MSK using a blend of red algae and seaweed. Designed to deliver a soft set with a light, smooth mouthfeel, it creates a rich custard without the need for egg yolks or oven baking, making it ideal for both classic desserts and more creative presentations.
Why UltraGel 5 over Egg Yolk
Traditionally, set custards rely on egg yolks for thickening and richness, and if you’re looking for an allergen-free or plant-based alternative, it's cornstarch taking the role, but UltraGel 5 offers another approach. Creating a smooth, stable custard without relying on eggs or starch-heavy formulations allows the flavour of the high-quality dairy in the recipe to shine while also catering to those with egg allergies.
Creative Presentations
Because UltraGel 5 sets as it cools rather than through baking, it opens the door to more creative presentation possibilities. Delicate serving vessels that wouldn’t withstand oven heat - such as chocolate shells, glassware, or even egg shells - suddenly become viable options. A simple base recipe can be transformed into something visually striking and unique.
A favourite of ours is a deliciously smooth Crème Brûlée, topped with Brulee Sugar, and served in one of our Golden Egg Shells. These are real shells that have been precision-topped and cleaned for show-stopping presentation.
Vanilla Set Custard Recipe
Makes: 1038g
Ingredients
- 550g double cream
- 400g milk
- 1 vanilla pod (finely chopped)
- 80g sugar
- 8g UltraGel 5
Method
In a pan, combine the cream, milk, vanilla and half of the sugar and heat, keeping it above 85°C.
In a separate bowl, mix the UltraGel 5 and the remaining half of the sugar together.
Disperse the powder mix in the pan of hot milk/cream mixture, whisking well for 1 to 2 minutes, until the powder is completely dissolved.
Remove the mixture from the heat and take out the vanilla pod before allowing to cool to 60-65° C.
Once cool, pour the custard into the desired output.
Let it cool further and stand undisturbed for at least 10 to 12 hours in the fridge.
Notes
This recipe adapts easily to full plant-based or dairy-free dietary requirements. The cream and milk can be replaced with soy, oat or almond alternatives for a vegan-friendly version.
For this recipe, we’ve chosen a traditional cooked-in-pan method to maximise flavour extraction from the whole vanilla pods, allowing their aroma and complexity to fully infuse into the custard. However, the custard can also be prepared in a Thermomix using Vanilla Extract in place of vanilla pods, providing a faster and more streamlined preparation method.
To achieve the correct texture and setting properties, UltraGel 5 must be heated above 85°C and boiled for 1-2 minutes to fully activate its setting properties.
UltraGel 5 is first mixed with sugar before being whisked into the hot dairy mixture, as this helps the powder disperse evenly and prevents lumps from forming.
Sugar can be replaced with MSK UltraLin at a 1:1 ratio for a similar texture profile and functionality to sugar, but with 70% less sweetness. Ideal for low-sugar or diabetic –friendly adaptions of desserts or creating savoury set custard creations.
The whole vanilla pods can be replaced with alternative flavourings such as Christmas spices, as shown in our Christmas crème brûlée recipe, or Flavour Drops for creative variability, like creating our stunning Christmas Candle with a Mulled Wine set custard centre.
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