We love custard. It may not be cool or fashionable but there is something very comforting about a warm bowl of custard and it is something we have always had at Christmas.
When you go sugar free there are some classics that you have to learn to make without packet convenience – and custard is one of those classics.
It is actually surprisingly easy to make and tastes so much better when made from scratch, with fresh ingredients instead of a powder.
All it needs is a good stir!
2 cup (500mls) of milk
2 tablespoons of cornflour
1 teaspoon of vanilla essence (or ½ teaspoon of vanilla powder)
¼ cup The Sugar Breakup Dextrose (or more or less to taste)
- In a small bowl place ¼ cup of the milk and 2 tablespoons of cornflour. Mix the milk and cornflour until it forms a paste, using the back of a spoon to mash any cornflour lumps onto the bowl ensuring you get a smooth paste.
- Place the rest of the milk, eggs, and cornflour paste in a medium saucepan and whisk together until smooth.
- Place the saucepan on a medium heat on the stovetop and continue to whisk/stir until custard becomes creamy.
- Remove from heat, whisk in The Sugar Breakup Dextrose and vanilla.
- Serve warm and flowing over your favourite pudding.
There are lots of different recipes and ways to make custard. We use this method as it is the simplest, less likely to burn, uses just milk (as we don’t always have cream on hand) and uses whole eggs rather than egg yolks (saves wastage).
You can stir in ¼ cup of brandy at the end if brandy custard is a family favourite at Christmas time.
Place all ingredients in the Thermomix, temp 80C, speed 4, 8 minutes. Cook a little longer if you want it thicker.
So incredibly easy, no stirring for you!
Could you take this custard and then churn in an ice cream maker for ice cream?
Hi Katrina, pop over to our Vanilla ice cream recipe https://thesugarbreakup.com/2013/05/08/vanilla-ice-cream/, it’s fantastic churned in an ice cream churner