SUBMIT A RECIPE
1 ½ cups light milk
1 vanilla bean, split or 1 tsp vanilla essence
3 egg yolks
1/3 cup EQUAL SPOON FOR SPOON
1 Tbsp cornflour
3-4 cups assorted summer fruit, sliced (such as mangoes, kiwi fruit, strawberries, peaches, blueberries and raspberries)
2 tbsp flaked almonds, toasted (optional)
1 Put milk and vanilla bean into a small saucepan over med-low heat and bring to a simmer. Remove from heat and set aside for 5 minutes to allow flavour to infuse.
2 Beat egg yolks, Equal and cornflour in a large bowl until light and creamy.
3 Remove vanilla bean from milk and slowly pour into egg yolk mixture, whisking continuously until combined. Return to the saucepan and cook over a low heat whisking constantly until mixture thickens. Transfer mixture into a bowl, cover the surface of the custard directly with plastic wrap. Refrigerate for at least 2 hours or overnight until cold.
4 Serve with custard and flaked almonds (optional)