The custard can be served straight away, or you can make it ahead, allow it to sit for a couple of hours before returning it to the ™ bowl to "whisk" it to a pouring consistency which it will retain for a little while. When placed in the fridge the custard will very slightly set due to the chilled environment, but again you can whisk it lightly in the ™ before serving to allow it to pour.
If you wish the custard to have a slightly "caramel" flavour than use light muscovado sugar (or brown sugar) in place of the golden caster sugar.
And if you wish to make a "Brandy Custard" then simply add 1 tablespoon (20ml) of brandy to the custard when you return it to the Thermomix to whisk it, taste, then add a little more if you prefer a stronger flavour.
Ingredients
80g golden caster sugar
50g white spelt flour, or plain flour
2 egg yolks (freeze the whites for later use)
600g full cream milk
1 tsp vanilla bean paste, or vanilla extract if preferred
1 tsp sea salt flakes
Instructions
Place all the ingredients into the ™ bowl and cook 10 minutes / 90 / speed 4
Decant custard into jug and serve
Or it can be kept at room temperature for a couple of hours - if doing this pour the custard into a container, cover with Glad Wrap which is placed directly onto the surface of the custard
When ready to serve place the custard into the ™ bowl and blend 20 seconds / speed 4 to bring it back to a pouring consistency
Decant custard into jug and serve
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/creamy-pouring-custard/