If you’re looking for a simple, soothing dessert that feels like a warm hug in a bowl, this Get Well Custard is exactly the kind of recipe you’ll want to keep close. Made with just a handful of everyday ingredients, it creates a silky, lightly sweetened custard that’s gentle on the stomach and comforting to the soul.
Whether someone in your home is under the weather or you’re simply craving something soft, warm, and nourishing, this old‑fashioned custard delivers pure, uncomplicated comfort. It’s easy to make, beautifully creamy, and the kind of recipe that has been passed down for generations because it always makes people feel cared for.
This recipe I am sharing today is a very simple one and yet in its simplicity it is completely delicious. The simple things in life truly are the best! It comes from my Big Blue Binder, which is a recipe binder that I have been saving recipes in for most of my life. It has travelled all the way across Canada and back again, and then across the Atlantic Ocean and the length and breadth of that country also, and then finally back to Canada to where I live now.
It is filled to overflowing with faded newspaper and magazine clippings, handwritten pages and notes copied and gifted to me by friends and family through the years. It is truly a treasure trove and a source of not only tastiness, but a history of my culinary journey from childhood on up to where I stand now as a 70 year old elderly woman.
I can't tell you what the source of this recipe is. It is hand-written on a page of foolscap paper along with another custard recipe for a simple Cup Custard . . . Get Well Custard . . . how could you NOT fall in love with something with that for a name?
Only five ordinary simple ingredients . . . . nothing fancy or out of the ordinary . . . whole milk, single cream (light cream), sugar (just a tiny bit), gelatin and vanilla . . . that's it. Simple things. Simple to make and not too sweet, it is delicious just as it is . . . which makes it perfect for the sick room and for appetites and tummy's that may still be somewhat tender and recovering from illness . . .but, we like to add a few berries to the top. Its fabulous!
INGREDIENTS NEEDED
TO MAKE
GET WELL CUSTARD
There is nothing too out of the ordinary here.
- 1 TBS powdered gelatin (the equivalent of 4 gelatin sheets)
- 2 TBS sugar
- 1 cup (240ml) single cream (coffee cream, half and half)
- 1 cup (240ml) whole milk
- 1 tsp vanilla
NOTES ON INGREDIENTS
- They did not have powdered gelatin in the U.K. Instead they used leaf gelatin. Both work very well.
- As you can see this is not a really sweet dessert. I used Kirkland organic granulated sugar. In the U.K. I would use caster sugar.
- Single cream is the equivalent of what we call half in half or coffee cream here in North America.
- Whole milk or 3% is what you need to give this delicate dessert it's proper rich flavor. Low fat milk will not be the same.
- Use pure vanilla extract.
HOW TO MAKE GET WELL CUSTARD
This is really a very simple dessert to make. Simple ingredients put together in the most delicious way.
- Soften the gelatin in the milk in a saucepan for 5 minutes. (If you are using leaf gelatin, soak in cold water for 5 minutes, then remove and squeeze out any excess water. Add the softened sheets to the milk in a saucepan.)
- Add the cream and sugar. Heat over low heat, stirring until the gelatin and sugar have dissolved completely. (It should no longer feel gritty in the pan. Do not allow to boil.)
- Whisk in the vanilla.
- Pour into dessert cups and chill in the refrigerator until firm. (I pour it into a large measuring cup before pouring it into the dessert cups to prevent any spillage.)
This is truly wonderful. Get Well Custard . . . good for the soul and whatever else might ail you.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times prior to beginning to help familiarize yourself with any ingredients.
- Assemble everything you need to make this dessert before you begin.
- Follow the instructions with exactness.
- Make sure the gelatin is perfectly softened.
- Heat the mixture gently to dissolve the sugar.
- Leave overnight or for at least several hours to allow it to set up properly.
- If serving with fresh fruit, make sure you wash the fruit thoroughly and pat dry with some paper towels.
- If serving with tinned fruit, make sure you drain the fruit very well.
FREQUENTLY ASKED QUESTIONS
CAN THIS RECIPE BE HALVED?
Yes you can very easily cut the recipe in half. Simply divide all of the ingredients amounts by 2. Conversely this recipe can also be doubled to feed a larger group of people.
CAN THIS RECIPE BE MADE AHEAD?
Yes, the very nature of this recipe is that it be made ahead of time.
CAN THIS DESSERT BE FROZEN?
I do not recommend freezing this dessert.
HOW LONG WILL THIS DESSERT KEEP?
This dessert will keep for 3 to 4 days in the refrigerator. I would cover it with plastic cling film if storing it for very long to help prevent it from absorbing any other flavors from the refrigerator.
WHAT DO YOU RECOMMEND SERVING WITH IT?
As you can see we enjoyed it with fresh berries. You can enjoy this with any kind of cut up fresh fruit spooned on top, or even plain or with just a dollop of whipped cream on top.
A FEW OTHER
VINTAGE STYLE DESSERTS TO ENJOY
I love vintage recipes as you know. I think they still hold a lot of value in todays world. Here are a few more favorites!
SPANISH CREAM - A light wobbly, old-fashioned delight. is the kind of dessert that feels like it stepped straight out of a cherished handwritten recipe notebook — simple, silky, and wonderfully nostalgic. It starts with a gently cooked custard, sweetened just enough and perfumed with vanilla, then lifted into something airy and cloud‑soft with a fold of whipped egg whites. Once chilled, it sets into a delicate, wobbly spoonful of comfort that tastes like childhood memories and quiet Sunday suppers. What makes it truly special is how beautifully it pairs with fruit. Serve it with crushed strawberries in summer, or with a spoonful of jam — cherry, raspberry, blueberry — when the weather turns cool.
OLD FASHIONED CUP CUSTARD - There’s something magical about a dessert made from almost nothing — just eggs, milk, sugar, and a whisper of vanilla — yet it delivers pure comfort with every spoonful. This Old Fashioned Cup Custard is exactly that kind of recipe: silky, lightly sweet, gently wobbly, and baked until just set under a fragrant dusting of nutmeg. It’s the kind of simple, wholesome treat our mothers and grandmothers made without a second thought, and it still tastes every bit as lovely today. The custard comes together in minutes: warm milk whisked into eggs and sugar, poured into little cups, and baked in a steamy water bath until tender and trembling.
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Yield: 4 servings
Get Well Custard
Quite simply delicious. Serve with fresh berries or tinned fruit. A dollop of whipped cream on top is also really nice.
Ingredients
- 1 TBS powdered gelatin (the equivalent of 4 gelatin sheets)
- 2 TBS sugar
- 1 cup (240ml) single cream (coffee cream, half and half)
- 1 cup (240ml) whole milk
- 1 tsp vanilla
Instructions
- Soften the gelatin in the milk in a saucepan for 5 minutes. (If you are using leaf gelatin, soak in cold water for 5 minutes, then remove and squeeze out any excess water. Add the softened sheets to the milk in a saucepan.)
- Add the cream and sugar. Heat over low heat, stirring until the gelatin and sugar have dissolved completely.
- Whisk in the vanilla.
- Pour into dessert cups and chill in the refrigerator until firm.
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If you love easy comfort food with a little personality, these Hot & Crusty Curried Franks are about to become a new favorite. This budget‑friendly recipe takes everyday hot dogs and transforms them into something unexpectedly delicious with a creamy lightly spiced curried ketchup, honey mustard, and sweet pickle and a golden, buttery, toasty finish.
They are quick to make, perfect for busy weeknights, and packed with the kind of nostalgic flavor that feels both familiar and fun. Whether you’re feeding kids, craving something simple, or just want a cheerful twist on a classic, this dish delivers warm, satisfying comfort in every bite.
When I was growing up every Friday night was hotdog night in our house. This was one of our favorite nights of the week. Mom had a special electric griddle/waffle iron (like a panini press) that she would use to do the hotdogs in that made them come out super tasty. The buns would be buttered and grilled first until toasty brown and then she would grill the frankfurters. Sometimes she would split the frankfurters and open them up like a book prior to grilling. Those were always my favorites.
Each hotdog would be wrapped in a paper napkin and be presented to us at the table where we could put our own condiments on them. Chopped raw onion would be available along with some ketchup, mustard and relish. A simple supper and a real favorite supper.
I first discovered this recipe for Hot & Crusty Curried Franks back in the early 2000's when I was working at the Manor in the U.K. I had a German friend and she shared the recipe with me. A simple homemade take on the popular German Curry Wurst. What you have here are Smoky frankfurters, wrapped in buttered bread which has been spread with curry ketchup, pickle and honey mustard, and then oven baked until crisp and golden brown. For me, it was love at first bite!
I have been making these tasty hotdogs ever since. They always go down a real treat and make a delicious, simple, economical and thrifty supper when served along side a hot cup or soup or some potato salad.
This is Hot Dog Night with a tasty European Twist! Prepare to fall in love!
INGREDIENTS NEEDED
TO MAKE
HOT & CRUSTY FRANKS
Simple ingredients put together in the simplest and most delicious way.
- 6 slices of soft white sandwich bread, crusts trimmed off
- 3 TBS curried ketchup (see notes below)
- honey mustard to taste
- 3 pickled gherkins, chopped (Or hot dog relish to taste)
- softened butter for spreading
- 6 smoked frankfurters
NOTES ON INGREDIENTS
- Make sure your bread slices are sized large, very fresh and not too thick. This will make it much easier to roll out.
- I used French's Honey Mustard. I really like Honeycup, but that has become very difficult to find where I live. You can use Dijon mustard or German mustard if you are not a fan of Honey Mustard.
- I make my own curried ketchup by whisking together 3 TBS of tomato ketchup and 1 tsp medium strength curry powder. You can of course adjust this as per your own taste.
- I prefer to use sweet pickle relish rather than chopped gherkins.
- You can melt the butter if you find it easier to brush on rather than spread with the butter. The fresher your bread the easier it is to brush the butter on rather than spread.
- I used Schneiders all beef frankfurter/hotdogs.
- I did sprinkle some crispy fried onions on top prior to baking as a garnish. This is entirely optional.
HOW TO MAKE
HOT & CRUSTY CURRIED FRANKS
These really are not very difficult to make and go together very quickly and easily!
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a flat baking sheet. (I like to line it with some baking parchment._
- Flatten the bread with a rolling pin to make it more pliable. Spread each slice on one side with softened butter. (Do not skip the rolling step. It is essential. You can melt the butter if you would rather do so than using softened butter.)
- Flip each slice over and spread each one with 1/2 TBS curried ketchup, some honey mustard and about 1 tsp chopped pickled gherkin. (Remember less is more. Don't overdo any of these fillings. I like to use hot dog relish instead of pickled gherkin for it's sweetness.)
- Lay a frankfurter at one long end of each slice of bread and roll up tightly. Secure with a couple of cocktail sticks and place onto the baking tray. (The long edge of the bread is the side which is the longest. Do secure to prevent them from flying apart in the oven.)
- Bake for 12 to 15 minutes until golden brown and crisp. Remove the cocktail sticks before serving.
Hot soup, a green salad or some potato salad go very well on the side of these.
HINTS AND TIPS FOR SUCCESS
If you follow these hints and tips success is insured.
- Read through the recipe several times before beginning to help familiarize yourself with ingredients and equipment needed.
- Assemble everything you need to make this recipe before you begin. This can help to prevent you from leaving anything integral to the recipe out by accident.
- Use the right kind of bread. Thinly sliced white bread is recommended. You will need to remove the crusts.
- Roll the bread with a rolling pin to help to make it pliable and easier to roll up around the frankfurter and fillings.
- Less is more. Don't be tempted to spread the fillings onto the bread too thickly. Doing so will make it more difficult to roll the bread around the frankfurters. You can always serve extra ketchup, mustard or relish for dipping them in after they are baked if you wish.
- Secure them tightly with cocktail sticks while they are baking to help prevent them from flying open in the cooking process. Do remove them before serving.
FREQUENTLY ASKED QUESTIONS
MUST I USE HOT DOGS?
While hotdogs or frankfurters are traditional, feel free to use Bratwurst, Vienna sausages, chipolatas or even vegetarian sausages or frankfurters. Since they are larger, and basically uncooked, they may need to be partially cooked or steamed ahead of time.
CAN THESE BE MADE AHEAD OF TIME?
Certainly you can do everything up to the point of actually baking them ahead of time. Place onto a tray, cover with some cling film and refrigerate until you are ready to cook them.
MUST I USE HONEY MUSTARD?
We like the honey mustard, but feel free to use any kind of mustard you enjoy. Dijon is nice as is German mustard.
CAN I USE ANOTHER KIND OF BREAD?
White bread is traditional. You can use Brioche or Challah, just so long as the slices are not too thick and you trim the crusts off.
CAN THESE BE MADE IN THE AIR FRYER?
Absolutely! Preheat your air fryer to the requisite temperature and air fry for the required amount of time until they are golden brown and crisp.
CAN THESE BE FROZEN?
I do not recommend freezing these. Any leftovers will keep in the refrigerator, wrapped tightly, for up to three days. Reheat in a warm oven.
A FEW MORE
HOT DOG RECIPES TO ENJOY
I know that hotdogs are perhaps not the healthiest of foods to eat, but they do make for an economical option when it comes to getting a simple supper on the table. Here are a few other delicious hot dog recipes which we enjoy!
HOT DOGS AND SAUERKRAUT - A street-cart classic made cozy at home. If you grew up loving a good hot dog night, this recipe is going to hit you right in the memories. Tender all‑beef frankfurters simmer with tangy sauerkraut, a touch of brown sugar, and plenty of black pepper until everything is smoky, juicy, and infused with that unmistakable street‑cart aroma. Pile it all into a toasted soft‑sided bun — the kind we Maritimers adore — with a little raw onion on the bottom and honey mustard on top, and you’ve got pure hot‑dog heaven. It’s simple, fast, and unbelievably satisfying… the kind of meal that reminds you why some classics never fade. If you love hot dogs and you love sauerkraut, this one’s going to be a keeper.
MAC AND CHEESE DOGS - When two childhood favorites join forces. If there was ever a dish that proves comfort food doesn’t need to apologize for itself, it’s these Mac & Cheese Dogs. Think smoky hot dogs tucked into crisp‑toasted buns, then crowned with a creamy, velvety homemade macaroni and cheese that’s so good you’ll be tempted to eat it straight from the pot. A sprinkle of extra cheddar and a handful of crispy fried onions give each bite that irresistible crunch — the kind that makes you close your eyes for a second. It’s playful, nostalgic, and wonderfully over‑the‑top in the best way. Kids adore them, grown‑ups secretly love them, and they turn an ordinary midweek supper into something that feels like a treat.
Pin this recipe to your Sandwich, Hot Dog, Simple Supper, Cheap and Cheerful or Lunch Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Makes 6 hot dogs
Hot & Crusty Curried Franks
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Deliciously different. Quick and easy to make, these go great with some hot soup, or a salad on the side. For an optional garnish and a bit of crunch why not sprinkle the tops with some crispy fried onions before baking?
Ingredients
- 6 slices of soft white sandwich bread, crusts trimmed off
- 3 TBS curried ketchup (see notes below)
- honey mustard to taste
- 3 pickled gherkins, chopped (Or hot dog relish to taste)
- softened butter for spreading
- 6 smoked frankfurters
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a flat baking sheet. I like to line it with some baking parchment.
- Flatten the bread with a rolling pin to make it more pliable. Spread each slice on one side with softened butter.
- Flip each slice over and spread each one with 1/2 TBS curried ketchup, some honey mustard and about 1 tsp chopped pickled gherkin.
- Lay a frankfurter at one long end of each slice of bread and roll up tightly. Secure with a couple of cocktail sticks and place onto the baking tray.
- Bake for 12 to 15 minutes until golden brown and crisp. Remove the cocktail sticks before serving.
Notes
You can easily make your own curried ketchup. Simply whisk 3 TBS of tomato ketchup together with 1 tsp medium curry powder (or to taste.)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you love an easy sheet pan meal and a really good grilled cheese, this Sheet Pan Garlic Bread Grilled Cheese is the perfect quick supper. It starts with parmesan butter spread bread, gets layered with plenty of melty cheese, and bakes on one tray until crisp, golden, and irresistible.
This simple recipe is ideal for busy nights, cooking for two, or anyone craving a comforting hot sandwich without standing at the stove. Ready in minutes and made with everyday ingredients, it makes for a cozy, satisfying meal you’ll want to make for your family again and again.
These Sheet Pan Grilled Cheese Sandwiches are simple to make and oh-so-tasty. I had seen the recipe online and thought they sounded delicious and very easy to make. They also sounded like something Eileen could help me with. She loves to help out when she can as far as cooking goes, and I am keen to let her! The more hands the merrier!
We used to cook together sometimes when she was growing up. I never minded having my children in the kitchen with me. My own mother really didn't want us in the kitchen with her when she was cooking, but I wanted my own children to be comfortable cooking. As a result all of my children enjoy cooking and are great cooks!
These sandwiches use three kinds of cheese which melt beautifully together. There is no fussing about with flipping the sandwiches. I have even given some instructions for doing them in the air fryer if you are keen to do them that way rather than in the oven.
Amounts given are for two sandwiches, but you can easily multiply those to make more sandwiches. This is a great way to make toasted sandwiches for a whole crowd and have them all finished at the same time!
They are great served on their own simply with some potato chips or a salad on the side, but they are equally as delicious served along side a hot bowl of your favorite soup! You decide!
INGREDIENTS NEEDED
TO MAKE
SHEET PAN GRILLED CHEESE
Ingredients are easily varied to accommodate your own tastes and/or to multiply to feed more than just two people.
- 1/4 cup (57g) butter, at room temperature
- 2 TBS grated Parmesan cheese
- 4 slices of bakery white bread
- 2 slices of American processed cheese
- 1/2 cup (56g) grated strong cheddar cheese
- 2 TBS garlic and herb cheese spread
NOTES ON INGREDIENTS
- I used salted butter as that is all I have in my house. Do make sure it is at room temperature for easier mixing and spreading.
- Grate your own Parmesan cheese if you can. I used the smallest holes on my box grater, not too fine. This way the cheese shows up in the finished sandwich.
- I used some of the white bread that we had got at Pelton's at the weekend.
- I used Kraft Extra Cheddar Processed Cheese slices.
- I used a good quality British Strong White Cheddar. Again, grate it yourself if possible.
- I used Boursin Herb and Garlic Cheese. Make sure it is at room temperature for easier spreading.
HOW TO MAKE
SHEET PAN GRILLED CHEESE
Not hard at all. I have given the option of air frying in the recipe notes as well.
- Preheat your oven to 450*F/230*C/ gas mark 7. Have ready a quarter sheet pan. (9 by 15 inches.) (For a crispy head start, put the sheet pan in the oven to preheat while you are preheating the oven.)
- Mix your butter and parmesan cheese together until smooth. Spread a portion on this on one side of each slice of bread. Place two slices buttered side down on the baking sheet. (I used a spoon to mash the cheese and butter together. If your butter is at room temperature this is much easier.)
- Top each of the slices of bread on the baking sheet with one slice of processed cheese and then half of the grated cheddar. (Be careful not to burn yourself if you have preheated the baking sheet.)
- Spread the garlic and herb cheese onto the unbuttered side of the remaining slices of bread and then place garlic and herb cheese side down (butter side up) on top of the cheese covered slices of bread on the baking sheet. (Spreading the garlic and herb cheese was the most difficult bit. I highly recommend having it at room temperature as well.)
- Bake in the preheated oven for 5 minutes, then flip over and bake for a further 5 to 6 minutes until the sandwich is well toasted and the cheese has melted inside.
- Serve immediately.
HINTS AND TIPS
FOR THE BEST RESULTS
Use these hints and tips for the best sandwiches!
- The thicker the bread, the better. Use thick-cut white bread to ensure a sturdy and crispy sandwich.
- Be generous! Spread the softened butter generously on each slice of bread, reaching all the edges for even browning.
- Make it crispy by placing the baking sheet in the oven as it preheats. Then, carefully build the grilled cheese on the hot tray. This guarantees crispy bread.
- Oven placement is key. Bake on the bottom rack to ensure the bread gets evenly toasted and the cheese melts perfectly.
- Baking sheet size. If you have a large enough baking sheet, place all 4 slices of bread, butter side down, on the tray and divide the cheese between them. Bake until golden and melty, then carefully sandwich them together.
- Take a shortcut. Use pre-sliced cheese for convenience. Layer slices of processed cheese and cheddar if you prefer not to grate the cheese.
- Experiment with add-ins. For extra flavor, customize your sandwiches with add-ins like sliced tomatoes, bacon, caramelized onions, or avocado.
- Make it a meal. Pair your grilled cheese with tomato soup, a fresh salad, or crispy fries for a complete and satisfying meal.
A FEW OTHER
TOASTED SANDWICHES TO ENJOY
We love a toasted sandwich here in The English Kitchen. Here are a few other favorites that we enjoy!
ULTRA TURKEY CLUB SANDWICH - It’s tall, it’s hearty, it’s nostalgic — and best of all, it’s designed to feed two people perfectly. You still get that diner‑style indulgence, just in a portion that feels right for today. With three slices of toasted bread, sliced ripe tomatoes, shaved deli turkey piled generously, crisp streaky bacon for that salty crunch, shredded romaine for freshness, strong cheddar cheese, and plenty of good quality mayonnaise to bring it all together.
BAKED WESTERN SANDWICH - If you love the old‑fashioned charm of a proper Western Sandwich — that perfect mix of eggs, peppers, onions, ham, and melty cheese tucked between hot buttered toast — this baked version is going to win you over instantly. Instead of standing at the stove flipping omelets, everything gets layered into a tiny baking tray and baked until puffed, golden, and full of little pockets of melted aged cheddar. The peppers, onions, and ham soften together in butter, the eggs bake up tender and flavorful, and the whole thing slices neatly into two hearty sandwich fillings. It’s simple, satisfying, and wonderfully nostalgic. No fuss, no muss.
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Yield: two sandwiches
Sheet Pan Grilled Cheese for Two
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Crisp on the outside, with a lovely cheesy filling and coating. This delicious sandwich is a real winner and very easily done! See notes for air fryer instructions.
Ingredients
- 1/4 cup (57g) butter, at room temperature
- 2 TBS grated Parmesan cheese
- 4 slices of bakery white bread
- 2 slices of American processed cheese
- 1/2 cup (56g) grated strong cheddar cheese
- 2 TBS garlic and herb cheese spread
Instructions
- Preheat your oven to 450*F/230*C/ gas mark 7. Have ready a quarter sheet pan. (9 by 15 inches.)
- Mix your butter and parmesan cheese together until smooth. Spread a portion on this on one side of each slice of bread. Place two slices buttered side down on the baking sheet.
- Top each of the slices of bread on the baking sheet with one slice of processed cheese and then half of the grated cheddar.
- Spread the garlic and herb cheese onto the unbuttered side of the remaining slices of bread and then place garlic and herb cheese side down (butter side up) on top of the cheese covered slices of bread on the baking sheet.
- Bake in the preheated oven for 5 minutes, then flip over and bake for a further 5 to 6 minutes until the sandwich is well toasted and the cheese has melted inside.
- Serve immediately.
Notes
To air fry this sandwich, preheat your air fryer to 360*F/185*C. Place the sandwich in the air fryer basket. Air fry for 5 minutes. Flip over and air fry for an additional 5 to 7 minutes until golden brown and the cheese has melted. Repeat for the other sandwich.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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