Slowly heat the milk in a heavy-based saucepan, do not boil.
Beat the eggs, sugar and salt together. Slowly add to the milk.
Simmer over a very low heat until mixture thickens and form a layer over the back of a metal spoon.
Allow to cool slightly before adding the vanilla essence. Mix through and serve warm or cold
Trifle
These are the recipes the Clover Mamas Afrika tried and tested at the Beginners Cooking & Baking course.
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Ingredients to serve 4
1 x 90g packet Raspberry jelly 1 x thick custard recipe (see above) ½ yoghurt cake, cut into 1,5 cm slices (see here) 125ml Clover Krush Orange Juice 60ml lemon juice 5ml brandy essence 1 x 410g can guava halves, drained 1 x 410g can peach slices, drained 375ml Clover Fresh Cream (optional) 125ml strawberry or apricot jam
Ingredients to serve 8
2 x 90g packet Raspberry jelly 2 x thick custard recipe (see above) 1 x yoghurt cake, cut into 1,5 cm slices (see here) 250ml Clover Krush Orange Juice 120ml lemon juice 10ml brandy essence 2 x 410g can guava halves, drained 2 x 410g can peach slices, drained 500ml Clover Fresh Cream (optional) 250ml strawberry or apricot jam
Preparation method
Prepare jelly according to instructions on packet and allow to set.
Prepare the custard according to recipe. Set aside and allow to cool completely.
Arrange the cake slices on the base of a glass dish. Mix the orange juice, lemon juice and brandy essence together and pour over cake base.
Arrange peach slices over base and spoon a layer of custard over. Cut jelly into blocks with a wet knife and arrange on top of custard layer. Arrange a layer of guava halves on top and follow with another layer of custard. Repeat layering, ending with a layer of custard.
Beat the cream, if using, until soft peaks form. Spoon cream on top of custard layer.
Allow to rest for 1 hour before serving.
Decorate with dots of jam and serve
Variation for serving 4:
Replace the custard with 500ml Clover Danone Fruit yoghurt of choice.
Variation for serving 8:
Replace the custard with 1 Litre Clover Danone Fruit yoghurt of choice.
For the syrup: Mix the ingredients together in a heavy-based saucepan. Bring to the boil and cook for 5 minutes. Pour into a greased casserole dish. Allow to cool completely.
Cream the butter and sugar together until light and smooth. Gradually add the eggs and apricot jam and mix until smooth.
Sift the dry ingredients together and add gradually with the milk to the egg and butter mixture while stirring.
Carefully spoon the mixture into the cooled syrup. Bake in a preheated oven at 180°C for 30 – 40 minutes or until a skewer comes out clean when inserted.
