Sweet Kunzea Custard

This recipe was created by 3 talented students of mine from The Ballarat Tech School - they have named it ‘The Laliella Custard' (name after themselves).

I just love this custard - it’s creamy and sweet with great flavour thanks to the addition of native kunzea. Kunzea is similar to rosemary, it is a fragrant herb with hints of lemon, honey & eucalyptus. I love to serve this in sweet pastry shells (see pic)…spoon in the set custard and you have yourself a delightful Australian dessert. Its super versatile and can be enjoyed with stewed fruits, apple pie and trifle. Yum yum yum ….

INGREDIENTS

    • 65gm Castor Sugar
    • 30gm Corn Flour
    • 15gm Custard Powder
    • 180ml Milk
    • 60ml Cream
    • 2 Egg yolks
    • 2 Tbsp Juice of an orange
    • Tiny Pinch salt
    • 1 ½ Tsp Native Kunzea
    • 20gm Butter

METHOD

    • Combine sugar, corn flour, kunzea, salt and custard powder in a bowl.
    • In a medium saucepan, on low heat, add the dry ingredient mix and gradually add half the milk, whisking until smooth.
    • Add the rest of the milk, orange juice and cream.
    • Whisk over medium heat until mixture boils and thickens.
    • Reduce the heat, add butter and whisk until butter is melted and mixture is smooth.
    • Remove from heat, add egg yolks and whisk until combined.
    • Allow to cool and then refrigerate.

Sweet Kunzea Custard


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