Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 05/12/24. See terms.
Join now
Photo of Vanilla and blueberry custard by WW

Vanilla and blueberry custard

4
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
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

  1. Whisk cornflour and milk in a medium saucepan until smooth. Add maple syrup, cinnamon, vanilla and cardamom.
  2. 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.
  3. 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.

You might like

You might like