12.06.2014

:: Vanilla Custard ::



This recipe is delicious on it's own, or, I also like to use this when I make my bread pudding. It's completely up to you... but it is a simple, yet rich and delicious dessert I find myself drawn back to time and again - I know you will enjoy it too!
Vanilla Custard
2 cups {17 fl oz}  milk
2 whole free range/organic eggs
2 teaspoons vanilla bean extract
2 tablespoons organic maple syrup or 1 tablespoon honey
1 tablespoons cornflour or kudzu
pinch nutmeg
Heat milk in a saucepan with vanilla and honey and bring to almost boiling point, then remove from the heat.
Beat the eggs and cornflour in a stainless steel mixing bowl until combined.
Pour the hot milk over the eggs and whisk in well.
Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.
Remove from the heat quickly and pour back into the  mixing bowl.
Whisk well to cool a little and smooth it out.  If you see any lumps then strain through a sieve.
Serve hot or cold and enjoy. Serves 6
To warm up a cold custard, place into a bowl and set it over a pan of simmering water.  Stir and heat through gently.


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