De­li­cious and creamy

Quick and easy choco­late cus­tard that the whole fam­ily will love

Life & Style Weekend - - EASY EATING - With Dan and Steph Mul­heron

EV­ERY­ONE loves a good choco­late cus­tard right? This week’s recipe can be made for mum and dad or for your lit­tle ones. It takes only 10 min­utes to make and fills two large jars full that will keep in the fridge for five to seven days. The best thing about mak­ing this cus­tard is you know ex­actly what’s in it.

Choco­late or vanilla cus­tard

Makes 800ml (6 servings)

IN­GRE­DI­ENTS: 3 tbs of corn flour 200ml wa­ter of co­conut milk, al­mond milk or nor­mal milk 2 eggs 400ml cup of rice malt syrup or honey or maple cup of choco­late pow­der or co­coa pow­der 1 tbs of vanilla.

METHOD: Whisk the corn flour and wa­ter to­gether un­til smooth.

Add re­main­ing in­gre­di­ents into a medium saucepan and whisk to­gether to break up the egg, then add the corn flour mix.

Turn the stove heat just un­der high. You don’t want it to boil. Con­tinue to whisk un­til your cus­tard thick­ens, about five to 10 min­utes. You’ll see the mix­ture be­gin to re­sem­ble cus­tard and will thicken more once cooled.

Note: Leave out the choco­late pow­der and add more vanilla for a vanilla-flavoured cus­tard.

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