Fresh Egg Custard - serves 2 / 4
- 280ml milk
- 2 egg yolks
- 25g caster sugar
- a few drops of vanilla extract
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Place the milk into a saucepan on the heat.
Place the egg yolks, sugar and a few drops of vanilla into a large mixing bowl and whisk together.
When the milk comes to the boil pour over the egg mixture whisking all the time.
Pour the mixture back into the saucepan and stir over a low heat until the custard thickens enough to coat the back of the spoon.
how to make this recipe dairy free...
Use your choice of dairy free milk. I use almond milk.
For Chocolate Egg Custard
Melt 50g dairy free plain chocolate with the dairy free milk and follow the rest of the recipe.