we love to grate chocolate on ours and stir it in - mmm chocolate custard.
Non of those tastes the same as old fashion custard made from eggs, milk and real vanilla. For added smoothness and richness swop out 1 cup of milk for a cup of cream in the recipe below.
This is what you will need to make your very own delicoius custard.
INGREDIENTS
3 eggs
1 litre of milk
2-3 tablespoons gluten free flour
1 vanilla pod or vanilla paste or 2 teaspoons vanilla essence
4 tablespoons sugar or agave. you can put in more to taste
METHOD
Split your vanilla pod and scrape the seeds into a large pot with the milk in it. Place the restof the vanilla pod in the pot once u have scraped out all the seeds.
Bring the vannilla milk to the boil and then take off the stove. In a small to medium bowl place the eggs, corn flour and sugar and beat to a smooth consistency.
Pour the egg mixture while continuasly whisking the milk into the pot. Keep whisking until it begins to thicken - make sure it doesn't stick on the bottom of the pot.
place the pot back on the stove on a low to medium heat and continue to stir until nice and thickened up. You can add more sugar if you would like it to be sweeter.
also vary the amount of corn flour for a thinner pouring custard at less and for a thick tart filling custard add more.
place in bowls and serve. or you can add a multitude of toppings, cherries, chocolate chips, sprinkles or jelly :) our favourite is to leave the custard in the fridge until cold and then to grate some chocolate over it and stir it in - mmmm
YUMMY. YUM YUM....I love custard!
ReplyDeleteOoh this looks soo good!! Hope you have a lovely Thursday xxx
ReplyDeleteI use this to fill my choux puffs and they taste marvellous!!!
ReplyDeleteI just love your blog!! I am so happy to have found you. My son and I are going to make your pink coconuts soon, they looks so yummy and pretty!
ReplyDeletexoxo
Bunny
Can just imagine curling up on the couch with a bowlful of this and an unashamedly girly movie on tv.
ReplyDelete@brazen - custard totally rocks
ReplyDelete@fashionJazz - hope you are well :)
@wendyywy - ooo custard in choux pasty is delish
@bunny - thanks for visiting and I hope you coconut ice delicacies come out fabulous
@Marisa - I love to eat this and sharing is a no no :) a girly movie on the couch with this is absolutely fab :)
I've been smiling from ear to ear lately....and it's only because I've found your blog. Even though I won't be making custard today or tomorrow (although it's certainly on the list for the very near future!)just reading your blog & then the recipe, which as usual you make it easy for non-bakers/chefs to do, & knowing that I will one day soon be enjoying a custard treat (something I've been secretly craving ever since I was diagnosed)puts a smile in my heart. pure joy..ahhhh!
ReplyDelete@ST - thank you for this womderful comment :) I so appreciate that you take the time to share such lovely thoughts on my blog :) you are a great reader and I am so happy you are excited to bake these yummy dishes!
ReplyDeletehugs
Betty Bake x
This was delicious as a filling and topping to the sweet potato chocolate cake. I used rice milk and orley whip instead of milk for a dairy free option and it worked really well. I couldn't get it to thicken all that much so chucked in some chocolate and put it in the fridge before putting it on the cake and that worked. Delicious! Oh and I also used honey instead of the sugar as i can't have cane sugar. Great success!!!
ReplyDelete