We love this microwave dessert which can be made in minutes while everyone enjoys the main meal.
Ingredients
- 1 1/2 tablespoons cornflour
- 1 1/2 cups soy milk
- 3 egg yolks
- 2 tablespoons caster sugar
- 1/3 cup pecans
- 1 1/2 tablespoons pure maple syrup
Method
- Step 1Combine cornflour and 1/4 cup soy milk in a heatproof, microwave-safe bowl. Stir until smooth. Stir in remaining milk. Microwave on medium-high (75%) for 1 minute to 1 minute 30 seconds or until hot (make sure mixture doesn’t boil).
- Step 2Meanwhile, using an electric hand mixer, beat egg yolks and sugar in a heatproof, microwave-safe bowl for 1 minute or until pale. Pour milk mixture over egg mixture. Stir to combine. Microwave on medium-high (75%) for 1 minute 30 seconds. Stir. Microwave on medium-high (75%) for 1 minute 30 seconds or until custard is thick. Pour mixture into four 1/2 cup-capacity dishes. Cover with plastic wrap. Freeze for 2 to 3 hours or until just frozen.
- Step 3Place pecans between 2 pieces of paper towel. Place on a plate. Microwave on low (20%) for 2 to 3 minutes or until toasted. Cool. Cut into small pieces. Combine pecans and maple syrup in a jug.
- Step 4To serve, run a knife around the inside of each dish. Turn custards out onto plates. Serve topped with maple pecans.
- High protein
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
946 kj
Energy
12g
Fat Total
2g
Saturated Fat
1g
Fibre
5g
Protein
87mg
Cholesterol
85.15mg
Sodium
16g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
We used an 800-watt microwave for this recipe. If tops are uneven after freezing, trim with a knife before turning out onto plates.
- Author: Veronica Cuskelly
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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