Toasted Marzipan Custard is cold-weather comfort in a baking tray — marzipan browned and melted through whole milk, cream, and egg yolks until the whole thing tastes of toasted almonds. Budget 100 minutes total: most of it is unhurried baking and chilling.
If you’ve ever been hesitant to make custard from scratch, let this be the recipe that changes your mind. There’s a unique satisfaction in creating your own silky, smooth custard, and this version is truly next-level. We’re infusing the cream with deeply toasted marzipan, creating an incredible roasted almond flavour that is both sophisticated and comforting. It’s a bit of kitchen magic that results in a dessert you’ll be incredibly proud of. Serve it warm over a simple sponge, with fruit tarts, or as the star layer in a show-stopping trifle.
Ingredients
• Unsalted butter, for greasing the tray
• 150g (5.3 oz) / 5.3 oz (150.3 g) marzipan, torn into small pieces
• 400ml (13.5 fl oz) / 1 ⅔ cups whole milk
• 200ml (6.8 fl oz) / ¾ cup + 1 tbsp (15 ml) double or heavy cream
• 6 large egg yolks
• 25g (0.88 oz) / 2 tbsp (30 ml) granulated sugar
• 1 tbsp (15 ml) cornflour / cornstarch, sifted
Instructions
1. Preheat your oven to 165°C / 145°C fan / 325°F (165°C) / gas mark 3. Lightly butter a baking tray and line it with baking parchment.
2. Spread the torn marzipan pieces evenly on the prepared tray. Toast for 10–12 minutes, until they are a beautiful golden brown.
3. Transfer the hot, toasted marzipan into a saucepan with the milk and cream. Bring the mixture to a boil over a medium heat.
4. Carefully use a hand-held immersion blender to blitz the mixture until smooth. Be cautious as the liquid will be very hot.
5. Cover the pan and allow the flavours to infuse for at least 1 hour. For the most intense flavour, let it infuse overnight in the fridge.
6. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard any remaining lumps and bring the infused liquid back to a boil.
7. In a separate large bowl, whisk together the egg yolks, sugar, and sifted cornflour until pale and combined.
8. Slowly pour about half of the hot marzipan milk into the egg yolk mixture, whisking constantly. This tempering step prevents the eggs from scrambling.
9. Pour the tempered egg mixture back into the saucepan with the remaining marzipan milk.
10. Cook over a low heat, whisking continuously, for 5-10 minutes. The custard is ready when it has thickened enough to coat the back of a spoon and you can see steam rising. Do not let it boil, or it will split.
11. For an extra-smooth finish, pass the finished custard through a fine-mesh sieve one last time.
Nutritional Information
• Disclaimer: The following is an estimate per serving, based on 6 servings. Actual values may vary.
• Calories:** 350 kcal
• Fat:** 28g
• Carbohydrates:** 20g
• Sugar:** 18g
• Protein:** 7g
Pro Tips
• To save a split custard, immediately remove the pan from the heat and place it in a bowl of iced water. Blitz with a hand-held blender until smooth, then strain.
• For the deepest, most complex flavour, allow the toasted marzipan to infuse in the milk and cream overnight in the refrigerator.
• Prevent a skin from forming on your finished custard by pressing a piece of plastic wrap or baking parchment directly onto its surface as it cools.
• Don’t discard your leftover egg whites! They are perfect for making homemade meringues, macarons, or a light and airy angel food cake.
FAQ
Q: Can I make this toasted marzipan custard vegan
A: To create a vegan version, you would need to substitute the dairy with full-fat plant-based milk and a vegan double cream alternative. For the egg yolks, use a commercial vegan egg replacer or increase the cornstarch for thickening. The final texture and richness will differ from the original vegetarian recipe.
Q: Is all marzipan suitable for a vegetarian or vegan diet
A: Most marzipan is vegetarian, made from almonds and sugar. However, some brands may use egg whites or honey as a binder, making it unsuitable for vegans. Always check the product’s ingredient list to confirm it meets your dietary requirements.
Q: How should I store this vegetarian custard and how long does it last
A: Store the cooled custard in an airtight container in the refrigerator for up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the surface. This custard is not suitable for freezing as the texture will split upon thawing.
Q: Is there an egg-free option for this custard recipe
A: Yes, to make an egg-free version, you can omit the egg yolks and increase the cornflour (cornstarch) to 3-4 tablespoons. (60 ml / 2 fl oz) Cook the mixture until it thickens to your desired consistency. This will create a delicious, creamy dessert without eggs, though it will be less rich than the original.
More Recipes You’ll Love
Toasted Marzipan Custard
Ingredients
Method
- Preheat your oven to 165°C / 145°C fan / 325°F (165°C) / gas mark 3. Lightly butter a baking tray and line it with baking parchment.
- Spread the torn marzipan pieces evenly on the prepared tray. Toast for 10–12 minutes, until they are a beautiful golden brown.
- Transfer the hot, toasted marzipan into a saucepan with the milk and cream.
- Bring the mixture to a boil over a medium heat.
- Carefully use a hand-held immersion blender to blitz the mixture until smooth. Be cautious as the liquid will be very hot.
- Cover the pan and allow the flavours to infuse for at least 1 hour. For the most intense flavour, let it infuse overnight in the fridge.
- Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid.
- Discard any remaining lumps and bring the infused liquid back to a boil.
- In a separate large bowl, whisk together the egg yolks, sugar, and sifted cornflour until pale and combined.
- Slowly pour about half of the hot marzipan milk into the egg yolk mixture, whisking constantly. This tempering step prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining marzipan milk.
- Cook over a low heat, whisking continuously, for 5-10 minutes. The custard is ready when it has thickened enough to coat the back of a spoon and you can see steam rising.
- Do not let it boil, or it will split.
- For an extra-smooth finish, pass the finished custard through a fine-mesh sieve one last time.
- Don't discard your leftover egg whites! They are perfect for making homemade meringues, macarons, or a light and airy angel food cake.
