300ml double cream
3 egg yolks
3 tbsp splenda
1 tsp vanilla extract
1 tsp arrowroot powder
Pour the cream into a medium size saucepan and heat gently but do not boil.
Using a hand whisk, mix together the egg yolks, splenda and vanilla extract to make a smooth paste.
Add this to the cream and continue to whisk to prevent any lumps forming.
When the yolks are well mixed with the cream, add 1 teaspoon of arrowroot powder and whisk until thickened and smooth.
This rich cream custard is perfect with Fruit Crumble, warmed Chocolate Cake or Fruit Tarts, recipes coming soon!
Store covered in the fridge for up to 2 days. It will set firm when it is cold.
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