Grandma's Classic Custard Creme Dessert

This type of custard creme were regularly made by my father’s side grand mother, her nickname was Kajo, who lived up to 102 years.

In her memory, I made and publish this sweet creamy dessert.

This thick custard dessert can be made with many different kind of fruits that are in season, or preserves can also be used in winter to flavour the vanilla base.

Ingredients:

For the vanilla custard base:

(for the amount of creme shown in the pictures)

500ml Full Creme Milk

1 packet of Dr Oetker Vanilla Pudding (38g) - using a different brand will alter the taste

3 Egg yolks

25g Butter

80g White Sugar

Vanilla pod / or Vanilla Extract

Use any type of seasonal fruits you like, this time I have used fresh raspberries.

You will need to add approx 400ml of beaten thickened creme to enrich the base creme once the base creme is fully cooled down. Some alcohol is also optional if you choose to add.

So to make the custard base:

Bring to the boil 450ml milk with the sugar and the vanilla pod/or extract.

Meanwhile beat the egg yolks with the remaining 50ml of milk and the custard powder.

Once the milk is boiled, pour it to the beaten egg yolk mix and place it back into the pot over the heat and stir with a whisk till thickens. Be careful, use low heat as it could burn on the bottom of the pot and discolour the custard and adds undesired burned flavour.

Once it cooled down to approx 60degC, mix in the butter.

Place this thick custard over some ice, and let it complaitly cool down.

Now you can add the beaten thickened creme, and your choosen flavouring.

Place the whole dish into the refrigerator for a few hours or overnight.