Nothing tastes better poured over winter puddings than homemade vanilla custard.
Ingredients
- 1 cup milk
- 1 cup thickened cream
- 1 Masterfoods Vanilla Bean (see note)
- 4 egg yolks
- 1 tablespoon cornflour
- 1/3 cup caster sugar
Method
- Step 1Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
- Step 2Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
- Step 3Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).
- Step 4Serve custard warm or cold over stewed fruit, pancakes or crumbles.
- High protein
- Low sodium
- Lower gi
Nutrition
1579 kj
Energy
29g
Fat Total
17g
Saturated Fat
5g
Protein
53.21mg
Sodium
23g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
You could use 1 teaspoon vanilla extract or vanilla paste instead of the vanilla bean. If cooling custard for later use, cover the surface with plastic wrap to prevent a skin forming.
Variation: To make chocolate custard, add 100g chopped good-quality dark or milk chocolate to the custard at the end of step 3 and stir until smooth.
- Author: Julie Jansen
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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