Cheat’s Christ­mas desserts with real vanilla bean cus­tard

SERVES 8 PREP AND COOK TIME 25 MIN­UTES

The Australian Women's Weekly - - Clever shortcuts -

300ml pure cream ¾ cup (180ml) milk

2 tea­spoons vanilla bean paste

6 egg yolks ½ cup (110g) caster su­gar

Coles Gin­ger­bread and But­ter­scotch Pud­ding Coles Tof­fee Ap­ple Wreath 1. Add cream and milk to medium saucepan, heat un­til just be­low boil­ing; stir in vanilla bean paste. 2. Mean­while, whisk egg yolks and su­gar in medium heat­proof bowl. Grad­u­ally whisk hot milk mix­ture into egg mix­ture. Re­turn cus­tard mix­ture to pan; stir over low heat un­til mix­ture is thick enough to coat the back of a spoon. Serve warm or cold. 3. As­sem­ble desserts as per man­u­fac­turer’s in­struc­tions; serve with vanilla bean cus­tard. Not suitable to freeze or mi­crowave.

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