It’s really easy to make your own custard – all from store cupboard ingredients along with organic eggs, and milk – and you can make it dairy free by using coconut drinking milk (I am sure you could use other dairy free milks but I haven’t tried them as yet).
This is enough for two good sized portions for kids – just double the amounts for more. You can keep what you don’t use in the fridge for a few days. I’ve worked out the cost, and making it with milk and caster sugar costs 44p, Making it with maple syrup (so it has no refined sugar in it) costs 81p.
2 egg yolks*
200ml of semi skimmed milk, whole milk or coconut milk drink
1.5 teaspoons of cornflour
1 tablespoon maple syrup (or caster sugar)
Capful vanilla extract
How to…
Bring the milk to the boil in a pan.
Whisk the egg yolks with the maple syrup in a large bowl or jug.
Mix the cornflour with a teaspoon of water so it makes a paste.
Whisk the cornflour and vanilla extract into the egg mixture.
Pour the milk into the egg mixture whisking all the time.
Put it back in the pan and bring to the boil again, whisking all the time, it will thicken.
Serve with seasonal fruit (steamed or baked apple, rhubarb, or sliced banana) or crumble if you have time to make it.
Weaning
If you’re making this for infants under 1 year, don’t add any sugar or maple syrup – the vanilla extract will add enough sweetness, all you need to do is whisk the cornflour and vanilla in with the egg yolks.
Nutrition
A portion of custard provides good amounts of calcium, phosphorous, vitamin A, riboflavin, vitamin B6 and vitamin B12.
*You can use the two egg whites along with another egg and make an omelette or keep them for this banana macaroon recipe. You can refrigerate in an airtight container for a couple of days, or freeze for longer.
Annie's Dorset Kitchen 