Vanilla Custard
Joel FerrenIngredients:
- 200ml (tetrapak) Glucerna
- 1 1⁄2 cups full cream milk
- 300ml thickened cream
- 2 tsp. vanilla essence
- 5 egg yolks
- 2.5 tbsp. corn flour
- 180g caster sugar
Method:
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- Place milk, Glucerna and cream into a saucepan and heat until hot (be careful not to boil)
- Whisk together sugar, corn flour and egg yolks. Pour on hot milk and whisk well to combine.
- Add vanilla essence to mixture and return to gentle heat and stir until thickened
- Serve hot or cold.
- Makes 1L
For more details on Glucerna, go to glucerna.com.au
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