This festive cinnamon and citrus scented Christmas custard is studded with nuts and raisins.
1 cinnamon stick
1 lime, zested
pinch of salt
4 tablespoons cornstarch
1/4 cup water
8 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup pine nuts
1/4 cup walnuts, coarsely chopped
1/4 cup raisins
- Heat the LACTAID® Reduced Fat 2% Milk, cinnamon stick, lime zest and salt together over medium low heat 4-5 minutes or until warm and steaming. Remove from heat. Strain into a bowl and allow mixture to cool until tepid. Discard cinnamon and lime zest.
- Mix together cornstarch and water. Add egg yolks, sugar and vanilla. Mix well using a wire whisk. Slowly pour half of the cooled milk into the egg yolk mixture. Stir well. Pour remaining milk into the egg yolk mixture.
- Return mixture to stove-top. Cook over medium low heat, stirring constantly, until the custard begins to thicken and simmer, about 5-10 minutes.
- Add nuts and raisins. Serve warm or chill until ready to serve.