Wednesday, November 8, 2017

Frozen Custard

This delicious gluten and dairy free dessert is perfect for warm weather celebrations.

Frozen Custard
Serves 4


25 ml (5t) Corn flour
375 ml (1.5c) Soy milk
3 ex large egg yolks
30 ml (2T) Huletts Castor Sugar
80 ml (⅓c) pecan nuts
1.5 T Huletts Maple Syrup

4 x 125ml capacity moulds
Combine corn flour with ¼ cup soy milk in a microwave proof bowl or jug. Stir until smooth. Stir in remaining milk.
Microwave on medium high for 1 to 2 minutes until hot (do not allow to boil). Set aside.
Place the egg yolks and sugar in a large microwave bowl and beat using an electric mixer until thick and pale. Add the milk mixture to the egg mixture and stir to combine.
Microwave on medium high for 1½ minutes and stir. Microwave for a further 1½ minutes or until custard is thick.
Pour custard into moulds and cover with plastic wrap.
Place in freezer for 2 - 3 hours or until just frozen.
Place the pecan nuts between 2 sheets of paper towel on a microwave plate.
Microwave on low for 2 – 3 minutes or until just toasted. (Watch as nuts burn easily). Cool and chop into small pieces.
Combine the pecans and maple syrup in a small jug.
To serve: run a knife around the inside of each mould and turn the custards out onto serving plates.
Top the custards with the maple pecans.

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