Name of Recipe: Eggless White Chocolate Custard (Converted from Super Food Ideas)
Number of People: 4 serves
Ingredients:
90g white chocolate buttons
2 tblspns custard powder (use Orgran brand if you want to avoid additives)
1 tblspns cornflour
1 tblspn castor sugar
480mls low fat milk
1 tspn vanilla extract
Preparation:
Grate chocolate in the TMX 5 sec/speed 7 and set aside with the vanilla essence.
Add all the other ingredients to the TM bowl and cook 7 mins/90o/speed 4.
Add chocolate and vanilla extract and stir for 30 seconds/speed 4 until chocolate has melted.
Pour into a dish and cover with plastic wrap to prevent a skin forming if you are going to serve it cold. It will not be set thick at this stage but will once it cools. Place into the fridge until set firm or serve hot over fruit or pudding straight from the TM bowl.
Hints - In the magazine this custard was used cold as a filling for a chocolate cake with a ganache topping. It was for Easter and they had a pile of mini chocolate Easter eggs (both white and brown) in the middle of the ganache.
Wowee, this makes fabulous ice-cream. Just whizzed up 3 cubes frozen custard for a few seconds on speed 8 and it is really nice. Keep an eye on it through the hole as you don't want to do it too long or it will be too runny. Guess you just add brown chocolate buttons for a chocolate version. For those without an ice-cream maker, this has to be a winner and it's so easy to have a tray of frozen custard on hand (takes up so much less room than containers of ice-cream too). Bonus that it is relatively low fat too.
