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Cinnamon Flavoured Custard

Cinnamon Flavoured Custard Recipe inspired by Portia Malinga

0
17 Min
Intermediate

Ingredients

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4
+

Here you can find more information about adjusted portion sizes 4 here

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4 cups
Clean tap water
100 grams
Sugars, Brown
80 grams
Egg custards, dry mix, prepared with 2% milk
2.5 grams
Spices, Cinnamon, Ground
14 grams
Margarine 70% fat
210 grams
NESTLÉ Cremora Original
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Instructions

17 Minutes
Step 1
3 Min
Boil 1 litre of water in a pot, add Sugar and 12 tablespoons of Cremora and mix Cinnamon Flavoured Custard Recipe inspired by Portia Malinga
Step 2
2 Min
Reduce the heat to medium - low and allow to simmer Cinnamon Flavoured Custard Recipe inspired by Portia Malinga
Step 3
4 Min
Mix 150ml Water, Custard Powder, Cinnamon, 2 Tablespoon of Cremora in a separate bowl Cinnamon Flavoured Custard Recipe inspired by Portia Malinga
Step 4
5 Min
Add the Custard mixture to the simmering mix, stirring frequently for about 3 minutes. Add the margarine, continue to stir for further 2 minutes Cinnamon Flavoured Custard Recipe inspired by Portia Malinga
Step 5
3 Min
Remove from heat, serve hot or cold Cinnamon Flavoured Custard Recipe inspired by Portia Malinga
Cinnamon Flavoured Custard Recipe inspired by Portia Malinga

Step 1 of 5

Boil 1 litre of water in a pot, add Sugar and 12 tablespoons of Cremora and mix

Cinnamon Flavoured Custard Recipe inspired by Portia Malinga

Step 2 of 5

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Reduce the heat to medium - low and allow to simmer

Cinnamon Flavoured Custard Recipe inspired by Portia Malinga

Step 3 of 5

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Mix 150ml Water, Custard Powder, Cinnamon, 2 Tablespoon of Cremora in a separate bowl

Cinnamon Flavoured Custard Recipe inspired by Portia Malinga

Step 4 of 5

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Add the Custard mixture to the simmering mix, stirring frequently for about 3 minutes. Add the margarine, continue to stir for further 2 minutes

Cinnamon Flavoured Custard Recipe inspired by Portia Malinga

Step 5 of 5

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Remove from heat, serve hot or cold

Nutrients

Carbohydrates
59.52 g
Energy
142.14 kcal
Fats
20.93 g
Protein
1.73 g
Information per serving
Recipe PDF
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