This was the first recipe my mum showed me how to make – and man was it delicious! I started learning how to read the recipe book (following the time, heat and speed was all a new experience for me!). Of course I had to substitute ingredients to make it lower in sugar and carbs. It was simple (no googling required!) and gave me a little bit of hope that I could actually be a part of the exclusive ‘thermomix club’. I made this recipe about 6 times in the first week, with slight variations each time – and each one was fantastic! Custard in 7 minutes? I think so! 🙂
- 600g of pure pouring cream
- 4 large eggs
- Dash of vanilla extract
- Powedered sweetener (1/3 cup powdered xylitol tastes great, pure stevia works well too)
- 3 Tbsp. arrowroot powder
- If your sugar is granulated, pulverise it for 20 seconds on speed 9.
- Add remaining ingredients.
- Cook at 90 degrees on speed 4 for 7 minutes.
- Check consistency – cook until desired thickness is reached.
- Transfer to serving bowl or sealed container and refrigerate.
- Add 1 Tbsp. cacao powder or 50g of dark chocolate in step 2 for chocolate custard.
- Add more arrowroot powder in step 2 for a thicker custard, less for runnier.
- You can use milk instead of cream but it will increase your carb count.
- You can sweeten/flavour with honey/rice malt syrup but it will increase your carb count.
- Pour into a serving dish and prinkle some nutmeg on top.
- Add nutmeg/cinnamon/mixed spice in step 2.