MY REAL CUSTARD

My real custard, well my mothers recipe with some changes to remove the sugar. This is foolproof and easy to make homemade custard, perfect for any crumbles, pies or puddings and great in a trifle. I also use this mix for my bread and butter pudding. I know you can get it ready made in a tin or in a packet which you just add water, yes they are quick. Trust me my recipe knocks spots off the ready made version and it's made with love. Anything you take extra time in cooking is true soul food.

This custard is so easy to make from scratch and doesn't take much time! My version is great if you’re counting calories or following a plan like Weight Watchers.

I have replaced the sugar with Inulin. If you would like your custard a little thicker or sweeter add another tsp of cornflower and sugar. The fresher the eggs the better. I use my own eggs which gives a nice deep yellow to the custard.

INGREDIENTS:

• 500 ml semi skimmed milk (if you want to be good go with skimmed milk)

• 1 vanilla pod

• 4 free-range eggs, yolks only

• 30g Inulin (see below)

• 1 level tsp cornflour

Method

1. Cut your vanilla pod down the centre and scrape the seeds, Place the mill, vanilla pod and seeds into a large saucepan. Heat on a moderate heat until it just starts to steam. Careful not to let the milk boil or burn on the bottom of the pan.

2. Remove the vanilla pod (wash the vanilla pod, dry and place in with your Inulin to make vanilla Inulin).

3. Whisk the yolks, Inulin and cornflour together in a bowl until well blended.

4. Pour the hot milk onto the mix of egg yolks, cornflour and Inulin, whisking all the time with a metal whisk.

5. Return the saucepan to a moderate heat and slowly stir the custard using a whisk. The custard will start to thicken gradually, this will take about 5-10 minutes of your time. Resist the urge to turn the heat up as this can cause the custard to split or worse burn on the bottom of the pan. Once the custard is starting to "blop gently" and bubble, your home made custard is ready.

6. Pour the custard into a serving jug and serve at once or If you need to keep hot, stand the jug in a pan of hot water and cover the top with cling film, this is an old trick to prevent a skin forming.

I have added Inulin as it is a natural soluble dietary fiber that comes from roots of the chicory plant. It has health benefits that can aid the reduction of Visceral fat forming. Inulin is not digested or absorbed in the stomach. It goes to the bowels where bacteria are able to use it to grow. It supports the growth of a special kind of bacteria that are associated with improving bowel function and general health. Inulin decreases the body's ability to make certain kinds of fats like Visceral fat. Inulin can be applied to develop tasty, healthy food products. Besides fiber enrichment it can be used to replace sugar and fat while improving taste.

Oscar Wilde"it is better to be silent and remain a fool than Speak and remove all doubt"