Google: “Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatine. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs.”
“Both custards and puddings begin with a base of sweetened cream or milk. The main difference is the ingredient used as a thickening agent. Eggs are an essential ingredient in custard, as they give the dessert its gelatinous texture. Instead of egg proteins, flour or cornstarch are thickeners in puddings.”
Today, I am experimenting using eggs and corn flour in my custard pudding with apricot juice. Since I last make orange pudding for a change I am doing it with apricot. Addition to it I am adding some cut up pieces of apricot into the custard pudding. Yes, of course I certainly do have garnish of sprinkle chocolates wedges of apricot and shredded coconut. I am pleased that it turned out firm and it taste delicious with crunchy apricot bites and with garnish. Let’s cook!!!
1/2 c sugar
2-3 Tbs corn flour
2 c almond milk
1 c apricot juice
2 large egg yolks
2-3 apricots, seed remove and cut into bite size
In a big saucepan, combine sugar and 2 Tbs corn flour. Slowly whisk in the milk and egg yolks. Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, to avoid the mixture from sticking to the bottom of pot. Turn to low heat stir in apricot juice continuously for about 5 minutes or until all combined and thickened.
Transfer custard to glass bowls. Let it cool for about 10 minutes. Then add apricot pieces and cover with cling wraps and let wraps touch the top of custard. Next place in fridge to cool and set for about 6-8 hours or overnight. The pudding will thicken the longer it is in fridge.
Just before serving, cut apricot into wedges and then garnish with chocolate sprinkles, apricot wedges and shredded coconut. Enjoy!!!!
Note: You can use whole milk, or low fat milk. You can cut down on sugar, say use 1/4 c. You can omit apricot juice just use thickened cream about 100 ml. If after 5 minutes continuously stirring still not thickened add 1 Tbs corn flour. Mine didn’t thickened so I add 1 Tbs corn flour.