Vanilla egg custard

Vanilla egg custard PHOTO: Donna Lewis

Dessert

Vanilla egg custard

We all love creamy dishes. And now those who need to avoid dairy can come back for seconds

Nothing tastes quite as good as home-made vanilla egg custard, and you’ll agree once you’ve tasted it. Just be careful not to let the eggs curdle.

Enough for 1 litre

• 7 egg yolks (keep whites for floating island cake below)
• 200 g (250 ml) sugar
• 15 ml cornflour
• 750 ml lactose-free milk
• 1 vanilla pod, cut open and seeds scraped out

Whisk egg yolks, sugar and cornflour together in a mixing bowl. Place milk and vanilla seeds in a pot and bring to the boil. Pour the hot milk over egg-yolk mixture while stirring continuously. Pour mixture back into the pot and stir over a low heat until it thickens, about 5 – 8 minutes. Keep on stirring until cornflour is cooked – don’t allow mixture to boil or it will curdle. Pour hot mixture into a glass bowl and place clingfilm directly onto the surface to prevent a skin from forming. Serve with pudding.

Vanilla egg custard

Vanilla egg custard
PHOTO: Donna Lewis

Dairy-free milk puddings

Here is a few recipes
Floating island cake
Milk tart ice cream
Chocolate rice pudding brûlée
Sago pudding with raspberry and meringue

Edition SARIE FOOD April / May 2014 | Story Dairy-free milk puddings|Recipe Vanilla egg custard