Serves: 6
Prep: 10 minutes Cook: 10 minutesMake your own lactose-free vanilla custard! Perfect to pair with other low FODMAP desserts.
Based on From the Larder
| ingredients |
|---|
|
6 egg yolks |
|
Caster sugar |
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Thickened cream (lactose free if required) |
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Lactose free milk |
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1 tsp vanilla essence |
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2 tsp cornflour/cornstarch |
Add milk, vanilla and 200ml of the cream into a saucepan.
Heat on a low heat until just under a boil.
Whisk the egg yolks, caster sugar and cornflour until light and creamy in a large measuring jug or bowl.
Pour the heated cream into the eggs in a long steady stream, whisking the eggs continually.
Pour this thin custard back into the saucepan then whisk continually on a medium heat until the custard thickens and starts to gently bubble.
Remove from the heat immediately, stir in the extra 100ml of cream and continue whisking for a minute or so to ensure the custard is smooth with no lumps.
Serve immediately.
This custard is a perfect way to use the 6 egg yolks left over from the Lemon Raspberry Friands
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1243 Kj / 297 cal |
| Protein | 3.00g |
| Carbohydrates | 8.20g |
| Sugar | 7.70g |
| Total Fat | 28.70g |
| Saturated Fat | 17.10g |
| Fibre | 0.00g |
