Creamy Pouring Custard (with added Brandy)
Servings: 800 mls
Ingredients
- 80 g golden caster sugar
- 50 g white spelt flour or plain flour
- 2 egg yolks freeze the whites for later use
- 600 g 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
Notes
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.