Vanilla Custard

by Bryony Harrison (follow)
Poems on the Page:
Custard (36)      Vanilla (23)     

I'ver never liked supermarket custard, but the homemade stuff is a dream. There are two types of custards: thick custards that are used to make dessert fillings like pastry cream use cream and corn flour to help it set, while pouring custard, which is used to drizzle over puddings use milk. This vanilla custard is the latter type and goes particularly well on steamed puds. It is best served straight away, or served cold. You can heat it up again, but as it does not have all the additives of supermarket custard, be careful not to let it it boil or it will separate. Based on the brands I used, each 40ml serving is about 41 calories.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 450ml

420ml light soya milk
4 large eggs
40g Xylitol sweetener (or caster sugar if you prefer)
1/2 tbsp vanilla extract


Add the vanilla extract to the milk and heat in a saucepan.

Separate the eggs and whisk the yolks with the sweetener/sugar.
Gradually stir the milk into the eggs (do not pour the eggs into the milk or they will curdle).

Heat the mixture over a saucepan of water until it begins to thicken.

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