Vanilla cus­tard


Serves 8 Prep 10 mins Cook 15 mins

1 litre milk

8 egg yolks

140g vanilla sugar

3 tbsp corn­flour

3 tbsp plain flour

1 Heat the milk in the saucepan un­til it comes just up to the boil, then take off the heat im­me­di­ately. In a bowl, beat to­gether the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beat­ing well.

2 Re­turn the mixture to the pan and place over a low heat, stir­ring for 8-10 mins un­til the mixture be­gins to thicken. Re­move and serve with the dumplings. PER SERV­ING 228 kcals, fat 9g, sat­u­rates 3g, carbs 31g, sug­ars 24g, fi­bre 0g, pro­tein 8g, salt 0.1g

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.