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ZOE BINGLEY PULLIN’S MAPLE SYRUP CUSTARD

WORDS // RECIPE : ZOE BINGLEY PULLIN, from Falling In Love with Food

I believe a heart-warming custard recipe belongs in every home. I particularly like this recipe because it uses maple syrup. Maple syrup not only tastes divine but also contains a higher antioxidant and nutrient content compared to alternative sweeteners. Always remember, the darker the better when it comes to selecting maple syrup.

Maple Syrup Custard with Berry and Almond Salad

Serves: 4-6

Pre: 5-10 minutes

Cooking: 20-25 minutes

Vegetarian

Ingredients:

6 free range eggs

3 cups full cream milk

½ cup maple syrup

1 vanilla bean, seeds removed

½ tsp. nutmeg

Method:

Pre-heat the oven to 180C. In a bowl whisk the eggs and milk. Add vanilla, nutmeg and maple syrup.

Pour into 4-6 small ramekins and place in a water bath. Fill water 2/3 way up side of ramekin.

Bake in oven for 20-25 minutes or until set.

Berries and Almonds Salad

Ingredients:

2 cups mixed berries

1 cup roasted almond chopped into rough pieces

Method:

Mix the two ingredients together in a bowl.

Serve the cooked custard with the berries on top.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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