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No-bake desserts

Honey and vanilla custard dessert cups

Name: Honey and vanilla custard dessert cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 glasses
Cuisine: Slovak
Ingredients: 3 Egg yolks; 60 g Powdered sugar; 100 g Honey; 1 Vanilla sugar; 30 g Cornstarch; 0.5 l Milk

A cooked custard of egg yolks, milk, and cornstarch, lightened with beaten egg whites and sweetened with honey. Makes 4 dessert glasses.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Servings: 4 glasses
Difficulty: Easy
Cuisine: Slovak

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Honey and vanilla custard is a delicate cooked dessert served in glasses. Beat the egg yolks with powdered sugar until pale and fluffy, add vanilla sugar and cornstarch, then stir in milk and bring to a boil, stirring constantly. Once off the heat, fold in beaten egg whites and honey, which gives the custard its distinctive sweetness. Serve in stemmed glasses and decorate however you like.

Ingredients

Egg yolks 3
Powdered sugar 60 g
Honey 100 g
Vanilla sugar 1
Cornstarch 30 g
Milk 0.5 l

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Instructions

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Beat the egg yolks with the powdered sugar until pale and fluffy.
Add the vanilla sugar and cornstarch, mix well, and pour in the milk. Bring the custard to a boil on the stovetop, stirring constantly.
Remove the saucepan from the heat and fold the beaten egg whites and honey into the custard.
Fold in 1/3 of the beaten egg whites first, then gently fold in the rest. Serve the custard with fruit sauce, fruit compote, crumbled cookies, or grated chocolate, if desired.

Tip: Whisk the custard as it heats, making sure to reach the bottom and sides of the saucepan, where the yolks and cornstarch tend to thicken first and form lumps.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 148 kcal
Protein: 3.3 g
Carbohydrates: 28 g
of which sugars: 24 g
Fat: 3.1 g
of which saturates: 1.5 g
Fiber: 0.1 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Medový krém so žĺtkami a vanilkou – dezert v pohári