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 ….
- 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
- 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.