Intimidated by cooking custard? I used to be!
The first time i made my own custard i was all "that was soooo easy!", it turned out perfectly; BUT it was actually all because it was in one of those fancy Thermomix machines!! Cheat!
HOWEVER that got my confidence up to try making it at home on the stove (i mean its really just cooking and stirring after all) and Viola! Another "that was sooo easy" moment!
Even better is the transition to dairy free custard was super easy - i just replaced the cows milk with rice milk or almond milk!
You can also use egg replacer if you cant have eggs! The custard does lose some of its yellow colour but thats about all!
I made a caramel style custard tonight by substituting the white sugar for brown sugar - yum!
Ingredients:
1/2 cup powdered sugar (aka pure icing sugar) - i use brown sugar for a "caramel" custard
500ml rice milk
2 eggs (or egg replacer)
1/4 cup corn flour (this is corn starch not corn meal for those overseas)
Optional flavours that i have also used: Vanilla Essence, Cocoa for chocolate and Strawberry Essence.
Combine all the above ingredients in a saucepan and mix with a whisk to look like this...
Place on a hot plate and cook for 7-10 minutes on a moderate heat, stirring all the time, until the custard thickens.
Dont get discouraged and turn up the heat if it seems like nothing is happening - the thickening all happens so suddenly that you will be franticly mixing to prevent and lumping or burning. Be sure to remove from the heat immediately after thickening occurs.
Check out my looovely thick custard!
Serve warm or cold.
Click HERE to find a Creamy Ice Cream Recipe using this custard.
SharedByEmily
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