Custard
Inspired
by:
Recipe on the BBC.co.uk by Mary Berry
Why?
My Australian friends and I had tried to make
pavlova and so we were left with 4 egg yolks. I have always wanted to make
custard from scratch and this was my chance.
Time
Taken:
15 minutes.
Number of
Dirty Dishes:
Measuring cups, spoon, whisk, bowl, saucepan, teaspoon
I used:
2 cups of
rice milk
1 tsp
vanilla powder
4 egg
yolks
2 tsp
corn flour (gluten free)
½ cup
sugar
What I
did:
In a medium sized bowl whisk eggs and sugar
together.
Add corn flour and whisk until well combined.
In a medium sized saucepan heat rice milk until it simmers, then remove from the heat and pour over the egg mixture.
Whisk together and then return the mixture to the saucepan and cook, stirring constantly over a low heat until the mixture thickens.
Serve immediately.
Add corn flour and whisk until well combined.
In a medium sized saucepan heat rice milk until it simmers, then remove from the heat and pour over the egg mixture.
Whisk together and then return the mixture to the saucepan and cook, stirring constantly over a low heat until the mixture thickens.
Serve immediately.
Comments
after eating Custard:
My friend said it tasted very similar to the egg custard her grandmother made (although the rice milk gave it a slightly different flavor), and I was
satisfied with the result, even though I have only tasted custard made from
custard powder. After eating it our other friend decided she liked it so much
that she was inspired to make it at home, which is the best complement anyone
can give me!
What I
would do different:
I actually put in 4 tsps of corn flour, but 2tsp is enough (and 2tsp was how much was in the original recipe).
It
goes well with mixed berries, but not as nice with chocolate.
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