Once I’d worked out how to get my new blender to blend, it was time to see what else it could do. I was feeling under the weather and stuck in the house all day, so a nice nuturing custard seemed to be the way to go.
I wasn’t yet brave enough to try my own recipes, so luckily I found one in the Bellini cookbook. The only drawback was that it was a low-fat vanilla custard. My personal eating philosophy is that naturally low fat foods are wonderful. Altering recipes to make things low fat,however, usually ends badly.
I found a recipe here that was a little more to my liking. I didn’t have cream, so had to use milk only (which made it more like the Bellini recipe).
Here’s my final recipe – a mix of Bellini and Taste.com.au
- 4 egg yolks
- 100g sugar
- 500g milk
- 80g cornflour
- 1t vanilla extract
- Mill sugar for 30 sec at speed 7
- Add mixing tool then add all other ingredients
- Cook for 10 min, temp 90, speed 3
When I peered in the lid, I was very impressed to see gorgeous pale silky custard, without any effort from me. I had considered saving it to eat with the family for dessert – but decided I was in need of some comfort food, so tucked in.
However, even I can’t eat a whole jug of custard. So I poured the rest into a ziplocked bag and put it in the freezer.
Later on, I broke the ‘flat pack’ of custard into pieces, and blended it in the Bellini (speed 5 for 30 seconds, then speed 8 for 10 seconds). It was a good attempt at icecream, but the custard probably wasn’t creamy enough to make really good icecream so I’d make it with cream next time. And like all the sorbets and icecreams in the Bellini, the texture is more soft serve than scoop icecream.