2 tablespoons of cornflour
2 cups of milk
1/2 teaspoon of vanilla powder OR vanilla essence
1/4 cup of Dextrose (add more in as you feel the need to)
1 - Using 1/4 cup of the milk, mix in with the cornflour to create a thickened substance (will need to stir)
2 - Place the rest of the milk, eggs, vanilla powder and cornflour thickened substance in a saucepan over a medium heat, stirring regularly. Once it becomes thickened, stir in the dextrose powder tasting until you reach desired sweetness.
3 - Serve
** I might try with just the egg yolks or even 1 egg in future to combat the eggy taste.
I left this overnight and the next day it was PERFECT. No eggy taste at all! We ate it cold and it was just as good as warm. It has more of a pudding texture than custard!
Nut Crisp Biscuit
4 egg whites
1/2 cup dextrose
3/4 cup of white flour
1.5 cups of nuts of choice
1- Preheat oven to 170 degrees
2 - Whisk egg whites to form stiff peaks, once this has occurred, add in dextrose whilst still whisking,
3 - After dextrose has been added slowly whisk in flour and then nuts
4 - Grease a loaf tin and bake until golden or a skewer comes out clear (the skewer may not work if you use a lot of nuts)
5 - Let it cool completely and cut into small pieces (like a biscotti) OR square chunks.
6 - Enjoy
** Use less nuts if you are using bigger ones...