Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
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- 200ml whole milk – 1 x HexA or 6 syns
- 1 teaspoon vanilla extract
- 2 teaspoons sweetener
- 1 teaspoons Morrison’s cocoa powder – 0.5 syn
- 3 egg yolks
- 1 teaspoon cornflour – 0.5 syn
- In a milk pan bring the milk to a slow simmer, don’t bring it to the heat too fast or it will scorch the bottom.
- In a bowl whisk the egg yolks, vanilla, sweetener, cocoa and cornflour together until pale and fluffy.
- Pour the hot milk into the egg mixture and whisk as you do to prevent scrambling.
- Transfer the custard back into the milk pan and simmer on a low heat whilst whisking the whole time until thick to your liking.