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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 . 

2 comments:

  1. So glad I found your blog. I am feeding three growing boys one of which has coeliac disease. I used to split cook but now I am putting myself and my other two boys on mainly GF diet and would like to reduce dairy too.

    Mands

    ReplyDelete
  2. Hi Manda,

    Welcome and hope you enjoy the page. It's nice to be able to do one dish to satisfy everyone! :)

    ReplyDelete