Vanilla Bean Custard

  • cooking time
    10 m
  • serves
    4
1 tbsp
cornflour
1 375ml can
carnation light & creamy cooking milk
4
egg yolks
1/2 cup
caster sugar (110g)
1 tsp
vanilla paste
2 cm
strip lemon zest
ENERGY
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Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. blend cornflour with 1 tablespoon of NESTLÉ CARNATION light & creamy evaporated milk.

    . add blended cornflour, remaining carnation light & creamy cooking milk, egg yolks, sugar, vanilla bean paste and zest to small saucepan; stir constantly over low heat until mixture thickens. remove lemon zest. serve warm or cool.

  2. if you can’t find vanilla bean paste you could substitute with a spilt vanilla bean, scrape in vanilla seeds and add the bean to the mixture and then discard the bean with the zest once the custard has thickened. alternatively you could substitute with 1 tsp of vanilla extract.