You hear about women craving all sorts of weird and wonderful food combinations when they’re pregnant. I didn’t get any strange cravings, which is mildly disappointing, as I feel like I’ve been robbed of a good story! The closest I got to a ‘husband-making-a-mad-dash-to-get-pickles-from-the-shops-at-4am’ situation was a sudden desire for cucumber early one summer’s evening. I made this known to my husband, who assured me he was happy to go and get some cucumber for me, just after some household chore was done. Could I be any healthier??
However, he never went! He forgot, and to this day I don’t let him forget about it!
Saying that, during my pregnancy I did have a strong hankering for all things cold and creamy. I always doubted though how likely it was that this was pregnancy-related. I couldn’t get enough of milkshakes, crème brulee, cheesecake, ice cream, rice pudding, custard… Ah custard.
And this is where today’s recipe fits in. I think I’m still having a love affair with the stuff. This is custard for all times of day, whenever the desire may strike. Enjoy!
Custard and sultana muffins
Ingredients
For the custard:
- 1 cup milk
- 1 tsp vanilla extract
- 3 egg yolks
- 3 tbs caster sugar
For the muffins:
- 225g plain flour
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp cinnamon
- 115g (1/2 cup) caster sugar
- ½ cup sultanas
- 225ml milk
- 2 eggs
- 115g (1/2 cup) butter, melted
Directions
- To make the custard, combine milk and vanilla in a small saucepan.
- Combine the egg yolks and sugar in a mixing bowl and whisk to dissolve the sugar.
- Fill the sink with cold water, and get out a clean bowl, rubber spatula and strainer for when the custard is cooked.
- Bring the saucepan with the milk mixture to a simmer. Remove from the heat.
- Pour the milk mixture into the eggs, whisking constantly.
- Pour the mixture back into the saucepan over a medium heat and stir constantly until thick. Cook for 2-4 mins. When the custard is cooked you will be able to draw a line on the back of the spoon through the custard.
- As soon as it is ready, pour the custard through the strainer into the clean bowl. Place the bowl in the sink so that the cold water surrounds it. Stir with a rubber spatula until cold. Cover and refrigerate until needed.
- Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
- To make the muffins, combine flour, salt, baking powder, cinnamon, sultanas and sugar in a bowl.
- Combine milk, eggs and butter in a separate bowl.
- Mix dry and wet ingredients until combined. Spoon half the mixture into the muffin tray. Then, place a spoonful of custard into each muffin, and fill them up with the rest of the muffin mixture. Cook for 30 mins at 180° Celsius until golden.
pumpkin and pear 