Wednesday, 18 April 2012

Vanilla Custard

This custard is so smooth and creamy and is completely additive free.  I usually make up a batch and store it in individual containers for the kid's lunchboxes. For best results, ensure that you use good quality free range eggs.

80g caster sugar
1 teaspoon vanilla bean paste
15g cornflour
2 free range eggs
500g milk

  1. Place all ingredients into TM bowl and cook for 7 minutes/90 degrees/speed 4.
  2. Serve poured over poached winter fruits or have it cold with cake.

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