Sorghum Custard Cream
Sorghum Custard Cream is a delicious and easy-to-make dessert that is perfect for any occasion. The custard is made with sorghum flour, sugar, egg yolks, and vanilla extract, and is then cooked over low heat until it thickens. The cream is then spread in a flat pan and cooled in the fridge. Once it is chilled, it can be sliced and served with whipped cream and a drizzle of sorghum syrup.
This recipe is a great way to use sorghum flour, which is a versatile grain that can be used in both savory and sweet dishes. Sorghum flour has a mild flavor and a slightly nutty texture, and it is a good source of fiber and protein.
Sorghum Custard Cream is a delicious and healthy dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Try it today!
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- 2 egg yolks
- 3 tablespoons sorghum flour
- 5 tablespoons of sugar
- 8 oz (1 cup) milk
- A pinch of vanilla extract
- Add sorghum flour, sugar, egg yolk and vanilla essence to unheated pan, and mix well until blended
- Pour milk and stir. Then cook over low heat and stir constantly, until mixture thickens and comes to a boil. Do not brown.
- Transfer to flat pan and smooth the surface
- Cover with wrap and cool in the fridge