My love of custard (as is the case with most of my peers and followers) perhaps comes from our age which is usually in the region of 25-45, which means we were at school in the 70’s-90’s, which means we were given custard. It may have been a little watery, it may have had the odd powdery lump in it, but it still was one of the best school dinners sloshed over the jam roly poly, and totally made up for the soggy cauliflower and gristle stew on smash.
Then came Sunday Lunch at home where out would come the packet of birds’ powder, or tinned Ambrosia if you’re at the younger end of the scale, and we got creative, piling it into tall glasses with crushed biscuits, Wall’s budget soft scoop vanilla ice cream, jam, rainbow coloured sprinkles and sticky chocolate sauce – oh how the years of the knickerbocker glory were magical!
And if you were really lucky, when you visited Granny she might make it from scratch, and with a chef for a father I’m lucky enough to have been served up this myself. I to make tried it once when I had some spare egg yolks. It turned to scrambled eggs.
But this version here turned out perfect, not a watery, lumpy, eggy blob in sight. And it’s much lower in calories, fat and sugar that ‘regular’ custard, though just as sweet and creamy. What’s not to love? Plus at the time of writing it’s World Egg Day (naturally), so perfect excuse in my opinion.
Want to jazz it up a bit? Serve with some stewed fruit or a dollop of low sugar chia jam.
300g low fat crème fraiche,
4 tsp stevia,
1 tsp vanilla extract
Grated Nutmeg, optional
Beat all the ingredients together in a bowl, and divide the mixture between 4 ramekins.
Bake at 200°c for 20 minutes until set.
Sprinkle with a little nutmeg and serve warm or chill in the fridge and eat cold.