Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 100grams caster sugar
- 3tablespoons cornflour
- 3 large egg, yolks only
- 1/2teaspoons salt
- 2 cup semi-skimmed milk
- 15grams unsalted butter
- 3teaspoons vanilla extract
- 30-40 raspberries (to serve)
Nutrition per serving
1240kJ / 298Cal
1240 Kilojoules or 298 Calories
14% of daily energy intake*
Protein
10.3grams
Fat
10.0grams
Carbs
40.8grams
Sugars
34.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple pudding is no more than a chilled vanilla custard. Serve it with raspberries for a sweet-sharp flavour contrast.
Method
Step 1 of 4
Place the sugar, cornflour, egg yolks, and salt in a large bowl. Pour in half the milk and whisk until well combined and smooth.
Step 2 of 4
Heat the remaining milk in a saucepan over a medium-low heat, until steaming. Pour half the hot milk into the yolk mixture, in a steady stream, whisking constantly to combine. Then pour the yolk and milk mixture back into the pan and mix well to combine.
Step 3 of 4
Increase the heat to medium and bring to the boil, stirring constantly. Reduce the heat to a simmer and cook for a further 1 minute, stirring, until the mixture has thickened. Remove and strain through a fine sieve into a large bowl.
Step 4 of 4
Whisk in the butter and vanilla extract until evenly combined. Cover with cling film, making sure it touches the top of the pudding. Chill for at least 3-4 hours. Serve it with raspberries. You can store the pudding in an airtight container in the fridge for 2-3 days.
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