robinhood
Gold Member
mmmmmm rhubarb and custard! how do you make the custard?
Egg yolk
Skimmed milk
about a level tsp of arrowroot (or cornflour) if you like it thick - not on attack for that one though
Drop of vanilla extract (no idea if this is dukan-friendly or not but it is literally a drop - the proper extract not the artifical essence stuff). If I'm having custard only, I have coffee (instant granules) flavour
Warm milk with the vanilla/coffee, take off heat just before boiling and *stir in beaten egg yolk. Return to low heat and stir until it thickens (coats the spoon). As soon as it does, pour it from the pan or the egg will scramble.
(If you're not on attack and you want thicker custard, mix arrowroot/cornflour with the beaten egg and a little cold skimmed milk and make a thin lump-free paste and use as the egg from*).
If having with rhubarb, I let it cool then have the rhubarb on top!