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+ servings
Prep Time: 0 minutes
Cook Time: 5 minutes
Passive Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4


  • 1 cup pine nuts or cashew nuts
  • 2 cups water
  • 2 tbsp raw honey
  • 8 egg yolks
  • 1/2 vanilla bean
  • 1 tbsp Great Lakes Gelatin


  • Soak 1 cup of pine nuts or cashew nuts for a minimum of 3 hours or overnight
  • Rinse the pine nuts/cashew nuts and drain all the water - add the drained nuts to a blender or food processor
  • Add the water, honey, egg yolks (the eggs must be organic and well sourced, save the egg whites to make meringue or fluffy pancakes) and the inside scrapings of the vanilla bean and blend on high speed for 1 minute
  • Once blended you may notice that there are bits in the mixture - if that is the case then simply run the mixture through a sieve and place back in the blender or food processor
  • Place 1 cup of the mixture in a saucepan and add the Great Lakes Gelatin (use the one in the orange pack DO NOT use the hydrolysed version which is in a green pack) - warm up the mixture until the gelatin has melted - this shouldn't take more than a minute or so. Don't let the mixture steam up. once the gelatin has melted take it off the heat and let it cool for about 10 minutes
  • Add the content of the pan back into the blender or food processor and mix for 20 seconds on high speed
  • Use straight away if you are looking for pouring custard or place in one large dish or smaller individual dishes in the fridge to firm up. This will take about 3 hours
  • It will keep in the fridge for at least 3 days