It looks like dessert rather than breakfast doesn’t it?
My daughter came home from a sleepover at a friend’s house when she was little, with a very exciting story to tell. They had apple pie and custard, for dinner, first! And apparently they did it often in her friend’s house and why couldn’t we have just dessert for dinner?
Once I established the details, I thought, why not? It was home-made real apple pie with wholemeal crust, with real egg custard. A perfectly balanced nutritious dinner.
We don’t often have dessert for dinner, but I quite like dessert for breakfast. Real egg custard is sooooo easy, I really don’t get custard powder. Eggs are also a superfood, high in protein, B12 and choline, which is brain food.
There are lots of methods for custard. This is my super simple, working morning fast method.
For one – multipy by the number of serves.
- Put ¾ cup of milk in a pot with one teaspoon of sugar and half a teaspoon of (real) vanilla essence. Low fat milk works fine, as does soy milk or oat milk, and I like to substitute treacle for sugar, though it does make the custard a dark colour.
- Heat till it is very hot, just before it starts to rise.
- While it is heating, blend together one medium egg and a good teaspoon of cornflour (or corn starch in USA). I use a stick blender, but you can use a blender, food processor, or an egg beater (though the latter means you need a helper for the next bit).
- With the blender going, pour the hot milk into the egg.
- Tip the mixture back into the pot and cook, stirring with a wooden spoon, for literally one minute until it thickens.