Recipe For Set Custard Using Hibiscus Syrup

I have watched a lot of failures for a set custard recently on Master Chef. It is important to remember that the process cannot be rushed and that you need a container that will conduct the heat evenly. I used my leftover hibiscus syrup to make this dessert.

Set Custard
Set Custard
Head straight on to the Recipe For Set Custard ♥

Two days before Dave and I left for overseas I chipped my tooth. I had been eating salami sticks in the car and a piece got stuck between two of my teeth. I flossed to clear it out and as I did so I felt something hard in my mouth. At first I thought it was something in the salami. But then I saw it was actually a part of my tooth. I was relieved at it not being an addition to the snack. However, I could not leave the tooth as is knowing we would be travelling. My dentist could only see me on the morning we were leaving. I had a 9am appointment and requested that she do my annual check up and cleaning at the same time.

Today’s inspiration ♥ Recipe For Set Custard ♥ can be found on Lavender and Lime Click To Tweet

This was so that I did not have to go back to her this month when my appointment was actually due. The fixing of the chip necessitated a deep anaesthetic injection into the muscle. By the time I got back to work my entire left side of my face, including my tongue was numb. I could not speak properly, or chew. I hadn’t eaten before I went to see her so I was quite hungry by the time I got back at 10:30. But that was not my biggest issue. The biggest problem was I could not type properly. Who knew that typing would be linked to your facial muscles being able to function? I thought this was quite funny and frustrating at the same time. Obviously I ‘mouth out’ the words as I type them without realizing it.

Set Custard
Playing Around With Toppings For My Set Custard

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5 from 1 vote

Set Custard

This set custard makes for a simple dessert
Author: an original recipe from Lavender and Lime


  • 160 mls milk
  • 19 g flour
  • 80 mls water
  • 100 g fructose
  • 30 mls hibuscus syrup
  • 3 egg yolks


  • Preheat the oven to 180° Celsius
  • Pour the milk into a medium size saucepan and whisk in the flour
  • Whisk frequently until the milk starts to thicken then whisk continuously for 1 minute
  • Take off the heat and set aside
  • Pour the water into a small saucepan and add the fructose
  • Place onto the stove on a low temperature and stir until the fructose dissolves
  • Increase the temperature and bring to the boil until it reaches 106° Celsius
  • Remove from the heat and stir in the hibiscus syrup
  • Slowly pour the syrup mixture into the milk while whisking
  • Leave to cool slightly then strain into a jug
  • Place the egg yolks into a lipped jug and lightly whisk
  • Slowly pour the milk mixture into the eggs while whisking
  • Once combined pour the custard into ramekins and place the ramekins into a bain-marie
  • Place into the oven and bake for 30 minutes
  • Remove from the oven and serve


Inspiration published on Lavender and Lime March 12:

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15 thoughts on “Recipe For Set Custard Using Hibiscus Syrup

  1. I can make egg custard, Tandy, but I like the one you make from custard powder better. Lucky you could get your tooth repaired before you left.

  2. I’m glad you could get the tooth fixed before you left (and that it actually happened before you left!). You never want dental problems when you are away!

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