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.