Vanilla and blueberry custard

Name: Vanilla and blueberry custard
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1.5 tbs Cornflour gluten-free variety; 2 cup(s) Skim milk (500ml); 1 tbs Maple syrup; 1 whole Cinnamon quill; 2 tsp Vanilla bean paste; 0.5 tsp, ground Cardamom; 125 g Fresh blueberries; 0.5 tsp Ground cinnamon

Points®

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Moderate

Can you make creamy custard without eggs? You sure can! All you need is some skim milk and cornflour then you can add any spices and fresh fruit you like. We have used vanilla, cardamom and cinnamon.

Ingredients

Cornflour

1½ tbs, gluten-free variety

Skim milk

2 cup(s), (500ml)

Maple syrup

1 tbs

Cinnamon quill

1 whole

Vanilla bean paste

2 tsp

Cardamom

½ tsp, ground

Fresh blueberries

125 g

Ground cinnamon

½ tsp

Instructions

Whisk cornflour and milk in a medium saucepan until smooth. Add maple syrup, cinnamon, vanilla and cardamom.
Cook, whisking constantly, over medium-low heat for 5–10 minutes or until mixture boils and slightly thickens. Set aside for 3 minutes to cool slightly.
Discard cinnamon stick. Add blueberries and stir to combine. Serve dusted with ground cinnamon.

Notes

TIP: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or enjoy cold.

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Vanilla and blueberry custard

Ingredients

Instructions

Notes

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