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This is an egg free version of custard that is thickened with cornflour. It is thick and creamy and great on baked apples.
1 tablespoon cornflour
1 teaspoon vanilla essence
6 tablespoons cream
- Mix the sugar and cornflour in a saucepan. Stir in the water with a whisk. When sugar and cornflour have dissolved heat it slowly stirring occasionally.
- When the sugar water begins to bubble almost boiling and begins to caramelise simmer for about another minute stirring constantly. The sugar will now become a syrup.
- Remove from heat and stir in butter and vanilla. When all the butter has dissolved stir in the cream.
- Serve warm.
For a gluten free option, use Gluten Free Cornflour.
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