Egg Yolk Custard

The other day I accepted my personal challenge and made egg yolk custard from scratch. No powder, just an awesome recipe from my Woman’s Weekly Fresh food for babies and toddlers cookbook. I truly recommend buying this cookbook, there are so many very tasty recipes suitable for the entire family.

Egg Yolk Custard
Prep time: 5 mins
Cooking time: 15 mins
Makes: 3/4 cup

2/3 cup (160ml) Milk (I used light A2)
pinch ground cinnamon
1 egg yolk
2 teaspoons white sugar (I used raw caster sugar)
1 teaspoon cornflour

1. Bring milk and cinnamon to a boil in a small saucepan; remove from heat.
2. Whisk yolk, sugar and cornflour in a small bowl until combined.
3. Pour milk mixture over yolk mixture whisking continuously until combined.
4. Return mixture to same pan; cook, stirring over low heat, until mixture just boils and thickens. Remove from heat; cover surface of custard with plastic wrap.

Cool to room temperature.

The first photo is of my Charlie Bear enjoying his custard and the second is from when there was none left.
Definitely a winner in our house.

The toddler loved it too.



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