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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This custard, free of the usual cornstarch thickener, will appeal to anyone with a corn allergy but is more delicious and nutritious than cornstarch custard anyway. I developed it for use in English trifle but it would be great on its own or with fruit. Ingredients:
3 cups whole milk |
5 teaspoons arrowroot |
1/2 cup sugar |
4 egg yolks |
1 1/2 teaspoons vanilla |
1/2 vanilla bean (optional) |
Directions:
1. Mix the arrowroot powder and sugar together in a large, microwave-safe glass measuring cup (at least 4 cup size, but 8 cup is better to ensure no spillover). Slowly whisk in the milk and heat in the microwave until it begins to thicken, whisking occasionally to keep the mixture smooth. If you have a vanilla bean and want to increase the vanilla flavour, put 1/2 bean in before you heat and remove at the end. Meantime, beat the yolks in a small bowl, add the hot custard mixture to the eggs and return this mixture to measuring container, whisking in and continuing to heat in microwave another 1-3 minutes or once it reaches a thin custard consistency. Stir in the vanilla and cool before refrigerating.
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