Vanilla and blueberry custard
PersonalPoints™ per serving
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.
1½ tbs, gluten-free variety
2 cup(s), (500ml)
Vanilla bean paste
½ tsp, ground
- 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.
TIP: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or enjoy cold.