each recipe makes enough for the kids and dh to have custard for dessert with none left over, or this morning the strawberry filled 9 Tupperware snack cups, i'd assume the vanilla or chocolate would fill 8. I'm not sure about freezing it but am going to try and see how it goes. adjust the sugar to your taste.
this recipe makes quite a thick custard so if you'd rather a thin pouring custard you could either reduce the flour or increase the milk. please note that you need more flour (60g i think) if you are using regular wheat flour instead of gluten free.
if you are making it to keep you should pour it into your container/s then cover carefully with clingwrap so that the clingwrap covers the top of the custard, or today i just put the lids on while it was still quite warm. This stops the custard getting a skin on it.
Vanilla Custard
500g milk
40g sugar of any kind
40g gluten free flour (i use the TMX blend)
2 eggs
1 tspn (or a splash) of vanilla essence
cook for 7 minutes on 90'c speed 4
Chocolate Custard
500g milk
40g sugar of any kind
30g gluten free flour (i use the TMX blend)
1 slightly heaped tspn cocoa
2 eggs
1 tspn (or a splash) of vanilla essence
cook for 7 minutes on 90'c speed 4
Strawberry Custard
500g milk
40g sugar of any kind
40g gluten free flour (i use the TMX blend)
2 eggs
1 tspn (or a splash) of vanilla essence
5-10 strawberries, washed and hulled
cook for 7 minutes on 90'c speed 4
i'm sure you could do a yummy banana custard too, but emelia is the only one of my lot to like bananas.
if i have spare egg yolks i will throw them in the custard and reduce the flour a bit, but the one time i made it without any flour it curdled so i always include at least a little flour to keep the consistency right.
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