178.Rich Custard : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

This dish should be prepared on the day it is to be eaten.


Serves four

4 fl oz or 115ml can evaporated milk

3 oz or 75 g sugar

1 oz or 25g cornflour

¼ pint or 150ml milk


Stir the sugar into the evaporated milk in a pan and stir over a gentle heat until all the sugar has dissolved.

Bring to a simmer. Simmer gently for six minutes.

Mix the cornflour with a little cold milk into a smooth paste, then add the remaining milk and mix well.

Add the cornflour mixture to the evaporated milk mixture.

Heat the custard, stirring continuously, until it reaches a simmer and the custard thickens. Do not boil the custard.


Add the following flavourings to the cold cornflour mixture:

1 oz or 25g cocoa powder.


1 teaspoon instant coffee powder.


1 tablespoon orange juice.


2 drops vanilla essence.