Set Custard Made With 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
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.

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
Recipe Category: Baking, Dessert
All Rights Reserved: an original recipe from Lavender and Lime


  • 160 mls milk
  • 19 g flour
  • 80 mls water
  • 100 g fructose
  • 30 mls hibiscus 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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