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Lindt Creamy Milk Cookie Crunch Custard

With Thomas Schnetzler

Lindt Creamy Milk Cookie Crunch Custard

Serves 4-6
Preparation time 10 minutes 

250ml Milk
35g Butter, unsalted
Little Sea Salt
5g Cornflour
20g Caster sugar
50g Egg yolk (from around 2-3 eggs)
170g Lindt Creamy Milk Cookie Crunch (chopped)
4 Mandarins in segments
Flaked almonds
1 Lime, zest only
Extra Lindt Creamy Milk Cookie Crunch for decoration

Place milk, butter and salt into a saucepan and bring to the boil.
In a bowl, combine the cornflour, sugar and egg yolk and mix until smooth.
When milk is boiling, add a little of the egg and cornflour mixture and stir.
Pour the egg mixture into the milk and cook on low heat whisking continuously to create a smooth custard.
Remove from heat and add the chocolate pieces. Stir until molten.
Serve warm.

To serve, place mandarin segments at the bottom of your serving dish and top with a little lime zest.
Divide chocolate custard and pour on top of the mandarins.
Garnish with almond flakes and using a peeler create some simple chocolate curls on top of the dessert.

Maitre's Tip
If you serve the custard cooled, work it with a spoon or even a whisk to make it smooth and silky, and of course, any of your favourite fruits are suitable to be used as a base for this dessert.

(Broadcast 9 August 2012)