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Monday, December 10, 2012

Lemon Polenta Custard (dairy, nut & egg free!)

Lemon Polenta Custard

Between 450 g to – 1 litre of rice or almond milk (depending on what consistency you prefer your custard we like ours quite thick as opposed to runny so used around the 450 – 500mls mark but next time will use a little more as it 
thickens up on baking if you are using it in a baked dessert like I was)
20 g of raw sugar  or sugar of choice
50 – 60 g of polenta (once again the higher amount if you like thicker custard
Zest of one lemon
1/ Place sugar, polenta and lemon zest in Thermomix bowl and grind on speed 9 for 30 seconds, scrape down
2/ Add milk and cook for 15 mins at 90 deg speed 3 (less time is needed if using the lesser amounts mentioned here) 
3/ Speed 9 for 30 – 60 seconds until you have a smooth creamy custard

The above can be done on the stove stop and with a stick blender if you don’t have a thermomix, cooking times will vary though.

Just remember thin custard requires more liquid and less polenta and thick custard less milk and more polenta :) so play with the amounts till you are happy with the consistency .