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