Firstly, let’s meet Egg Yolk, the yellow part and the most nutrient packed part of the egg. The yolk contains 100% of the essential vitamins and fatty acids called DHA which are important for the growth and development of the brain. It is very rich in choline and cholesterol, which are very important for a growing child. The cholesterol is in fact an insulator for the brain nerves and helps in the digestion of fat.
Research shows that babies fed with egg yolk had improved iron levels than the unfed ones, without any significant effect on their blood cholesterol. This makes it a good one to introduce as a baby’s first food and for toddlers and kids. The white part of the egg is equally good but it is best introduced after one year because most allergic reactions come from there.
Now, I don’t have to go on about why homemade custard with egg yolk is the best. It is equally a good dessert for you if you are not bunkers about cholesterol, when science has assured us already that 2 eggs a day is perfectly safe for healthy people trying to stay healthy…otherwise eat the whites and ‘custard the yolks’ for the kids.
You need the high and low technique in making this egg custard. High loads of patience to keep stirring the stuff and low heat to ensure you get it right. My Food & Nutrition WAEC practical examination years back had one disastrous menu…my egg custard dessert was a mess because I failed to heed the high and low tech.
Homemade Egg Custard Recipe
- 5 egg yolks
- 450ml of whole milk – you can dissolve about 3-4 tablespoon of powdered milk in water. For baby formula, dissolve according to brand instructions (normally 1 spoon of milk to 30ml/oz water). You can try using evaporated milk but then, you have to omit or reduce the amount of cornflour.
- 2 tablespoon cornflour
- 1 teaspoon vanilla flavour
- sugar or fruit puree
- Pour the milk in a pot and heat up on low-medium heat. Don’t allow it to be too hot or boil.
- Whisk the egg yolk well. Add the cornflour and vanilla flavour to the yolk and mix together. The cornflour helps the custard to thicken.
- Pour the mixture into the milk and start stirring. Reduce the heat to low. Keep stirring to prevent it sticking under the pot and curdling.
- Once it starts to thicken, continue stirring until you get your desired consistency. Add more milk if it’s too thick.
- Serve with sugar or fruit puree to sweeten.
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