Pudding & Custard

Ingredients

For the pudding:
50g/2oz plain wholemeal flour
1 egg
75ml/2.5fl oz unsweetened almond milk
1 tbsp. coconut oil
For the custard:
1 1/2 cans (600ml)/20.5fl oz coconut milk
3 tbsp. honey or maple syrup
1 vanilla pod
9 egg yolks
Optional: fresh raspberries, cinnamon and healthy jam to serve.

Preparation

1
Preheat the oven to 200C/390F.
2
Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
3
Meanwhile, beat all the egg yolks for the custard in a bowl.
4
Add the milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
5
Whisk the egg and flour for the puddings together and then slowly add the milk, add the mixture to the muffin tins and place in the oven for 10 minutes.
6
Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
7
Once everything is ready serve with fresh fruit, cinnamon and healthy jam.
.

About

This delicious pudding and custard recipe can be ready in under 30 minutes and is only 330 calories per serving. It’s super easy to make and a dessert the kids will love.

We served ours with fresh raspberries and some of my healthy jam http://www.mynutricounter.com/recipe-strawberry-jam/ (which went down a treat), but you could also try a sprinkle of cinnamon or sea buckthorn powder.

Added:

Friday, September 22, 2017 - 3:20pm

Creator:

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