Wednesday, August 1, 2012

Real egg custard without the processed white stuff

The wee one asked for custard for 'ssert' last evening, I was happy to oblige.


For enough to feed two little ones as an after dinner treat (or one hungry one) you will need:

200ml milk of your choice (dairy, coconut, almond, rice...)
2 tsps or so of rice malt syrup (or maple syrup or honey of you are not avoiding frustose like me)
1 egg yolk (ours came courtesy of 'Lavender' chook)
3tsp corn flour
and a splash of vanilla extract.

Bring the milk and vanilla to just below boiling point over a medium heat. Meanwhile, in a small jug, stir/whisk egg yolk, syrup and cornflour into a smooth paste. Carefully pour about half of the hot milk into the yolk mix and stir/whisk like crazy for a bit then tip the yolk mix back into the saucepan with the remaining milk and stir/whisk til it thickens. Eat with or without raspberries.

6 comments:

Rachel~ At the Butterfly Ball said...

My children love custard! I don't make it for them often because I don't like giving them sugar... your recipe sounds delightfully easy, I must give it a try!

Stacey said...

Will have to give this a try, sounds lovely, and less sugar than Mum's old one.

mm said...

I've never bothered with the cornflour. Just eggs and cream (or milk at a pinch) :)

Charlotte, Cottontails said...

This sounds lovely - I am definitely going to have a go. Am trying more and more not to resort to sugar and dairy, to be more mindful of what I am actually eating. It's a time consuming business though isn't it?!

W-S Wanderings said...

Darn you for giving me a craving! :-)

Kathy Shea Mormino said...

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