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Custard made without custard powder

Custard Made without Custard Powder

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A traditional stove-top custard made without the use of custard powder. Plus you get a little custard trivia in the video :)

Ingredients

All tablespoons are 15ml. Australians should adjust accordingly (depending on whether you have a standard Aussie 20ml tablespoon or a regular 15ml one)

2 US pints/950ml of milk

2tsp vanilla

3tbls of corn flour (US corn starch) for pouring custard or more for thicker custard

4tbls of sugar

2 eggs

Makes 4-12 servings, depending on how hungry you are and whether you’re just nomming custard or serving it with something else.

Method

Mix the cornflour with a little bit of the milk so that it forms a smooth paste.

Put your milk and vanilla in a double boiler (if you’re brave and ave very thick bottomed saucepans you can cook straight on the stove) and heat until almost boiling.

Stir in the cornflour mixture and keep stirring until it thickens.

Once it’s thickened, add the sugar and the beaten eggs and keep stirring until it’s the right consistency.

Peppermint and coffee creams

Coffee Creams and Peppermint Creams

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This recipe makes a creamy sugar candy in either coffee or peppermint flavours.

Ingredients

2 1/2 cups of sugar

for coffee creams

1/2 cup of strong coffee. If using instant coffee, 2-6tsp, depending on your personal taste

for peppermint creams

use 1/2 cup water and 1-2tsp pf peppermint essence instead of the coffee

Each batch makes 50 to 60 sweets, depending on the size.

Method

Mix everything together and boil for four minutes.

Pour it into a bowl and beat with an electric mixer until it’s cold.

When you can roll it into a ball shape and it holds it’s shape it’s ready. If it’s too dry add a couple of drops of water. Just a couple of drops should do.

Roll teaspoon amounts into balls and set aside to dry.