Vanilla Custard

custard website
Serves: 6
Prep: 10 minutes
Cook: 10 minutes

Make your own lactose-free vanilla custard! Perfect to pair with other low FODMAP desserts.

Based on From the Larder

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ingredients

6 egg yolks

Caster sugar

40 g 2.1 oz

Thickened cream (lactose free if required)

300 g 10.6 oz

Lactose free milk

200 g 7.1 oz

1 tsp vanilla essence

2 tsp cornflour/cornstarch

Method

  1. Add milk, vanilla and 200ml of the cream into a saucepan.

  2. Heat on a low heat until just under a boil.

  3. Whisk the egg yolks, caster sugar and cornflour until light and creamy in a large measuring jug or bowl.

  4. Pour the heated cream into the eggs in a long steady stream, whisking the eggs continually.

  5. Pour this thin custard back into the saucepan then whisk continually on a medium heat until the custard thickens and starts to gently bubble.

  6. 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.

  7. Serve immediately.


Hints

This custard is a perfect way to use the 6 egg yolks left over from the Lemon Raspberry Friands

  • Store for up to 3 days in the refrigerator, heating to almost a boil before re-serving.
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
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