Easy 15-minute custard pots

By Drum Digital
05 March 2015

The ultimate custard recipe.

Serving: 4

Preparation: 5 minutes

Cooking: 15 minutes

250 ml (1 c) coconut cream

250 ml (1 c) milk

5 ml (1 t) vanilla essence

5 egg yolks

125 ml (½ c) castor sugar

10 ml (2 T) corn flour

200 g chocolate tennis biscuits, crumbled

250 ml (1 c) cherries in syrup

100 g dark chocolate, chopped

1. In a saucepan over medium heat, heat the coconut cream, milk and vanilla essence and stir until it comes to the boil. Place the egg yolks, castor sugar, corn flour and a pinch of salt in a mixing bowl and with a whisk beat for 3 minutes or until the mixture is thick and pale.

2. Gradually beat in the hot coconut-cream mixture a spoon at a time, than place in a clean pan over low heat. Stir continuously for 10 minutes or until the mixture resembles a thick custard.

3. Divide the crumbled biscuits between serving glasses. Divide the cherries between the glasses. Push them down and cover with the custard, repeating the process until all the ingredients have been used. Top with chocolate.

4. Chill for 30 minutes, then serve.

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