Three egg-yolk custard
17 March 2019 03:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mific posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeI love custard and when I make my low-carb gf bread rolls I end up with three yolks, so...
Ingredients
3 egg yolks
1.5 cups water
0.5 cup of cream
3 tbsp trim milk powder
1 tbsp cornflour or potato flour
sugar or stevia to taste (about 2-3 tbsp sugar)
pinch of salt.
1 tsp vanilla essence or extract added after cooking
Mix well (I whisk it a bit) and cook in a saucepan on stovetop a few minutes, stirring (e.g. with a wooden spoon) until it thickens - don't leave it, you have to stir until it bubbles. Mix in the vanilla. Dish up into a couple of containers and either have it warm, or refrigerate - I prefer it cool as I'm weird and like the skin on top. Serves two restrained people or one hungry one. Five minutes prep and cooking, longer to cool it. Good by itself or as a sauce for stodgy English type desserts like apple crumble or steamed treacle pudding. Great on trifles.
By the way, I’m a Kiwi and we have great milk powder here, and I think the custard’s slightly better made with it. But you can definitely just use 1.5 cups of full-cream or low-fat milk as such, instead of the water and milk powder.
I haven’t tried the custard recipe with non-dairy milk though, so no idea if that would work.
Ingredients
3 egg yolks
1.5 cups water
0.5 cup of cream
3 tbsp trim milk powder
1 tbsp cornflour or potato flour
sugar or stevia to taste (about 2-3 tbsp sugar)
pinch of salt.
1 tsp vanilla essence or extract added after cooking
Mix well (I whisk it a bit) and cook in a saucepan on stovetop a few minutes, stirring (e.g. with a wooden spoon) until it thickens - don't leave it, you have to stir until it bubbles. Mix in the vanilla. Dish up into a couple of containers and either have it warm, or refrigerate - I prefer it cool as I'm weird and like the skin on top. Serves two restrained people or one hungry one. Five minutes prep and cooking, longer to cool it. Good by itself or as a sauce for stodgy English type desserts like apple crumble or steamed treacle pudding. Great on trifles.
By the way, I’m a Kiwi and we have great milk powder here, and I think the custard’s slightly better made with it. But you can definitely just use 1.5 cups of full-cream or low-fat milk as such, instead of the water and milk powder.
I haven’t tried the custard recipe with non-dairy milk though, so no idea if that would work.