Custard Dessert Recipe

Baked Egg Custard Weight Watchers Pointed Kitchen

WEBNov 3, 2018 · Instructions. Preheat the oven to Gas Mark 3 / 170oC / 150oC Fan / 325oF. Heat the milk over a medium heat until it is hot but …

1. Preheat the oven to Gas Mark 3 / 170oC / 150oC Fan / 325oF
2. Heat the milk over a medium heat until it is hot but not boiling.
3. Whisk the eggs, vanilla and sugar in a jug. Once the milk is hot, remove it from the heat and pour a little of it into the eggs, whisking vigorously. Now slowly add the rest of the hot milk to the eggs, making sure that you whisk continuously. By doing this, you are tempering the cold eggs and preventing them from cooking and curdling when you add the hot milk.
4. Pour the custard mixture into 6 ramekins. Place the ramekins side by side into a deep baking tray. Pour enough warm water into the bottom of the baking tray to come 1/3 of the way up the ramekins.

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Heavenly Light Low Fat English Trifle Downton Abbey …

WEBJul 14, 2018 · Whisk together 1/4 cup milk, egg yolks and cornstarch in a large bowl. Heat remaining milk in a heavy saucepan until steaming. …

1. Cut cake into 2-inch-thick slices and cut slices into rectangles or strips.
2. If you are using fresh fruit, you can either mash up a cup to generate some juices and spread that or some jam on your cake strips. Frozen fruit will generate lots of juice as they melt.
3. Arrange half the cake, jam-side up, in the bottom of a 12-cup serving bowl. If you use a glass bowl or trifle bowl you get extra points for presentation. I have used square glass vases in the past.
4. Arrange half the fruit over the cake layer and spoon half the custard over the fruit.

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