109
I
ngredients
30 ml (2 tbsp) custard
powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Custard
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Mix together the custard powder, sugar and a little milk to form a
smooth paste.
2. Blend in the remaining milk, whisking well.
3. Cook on HIGH power for 4-6 mins. Whisk well halfway through
cooking time and again at the end.
I
ngredients
3 egg yolks
30 ml (2 tbsp) white
wine vinegar
100 g (4 oz) chilled,
unsalted butter, cut
into cubes
pepper
Hollandaise Sauce
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Cook on HIGH power for 15 secs.
3. Whisk. Cook on HIGH power for 10 secs.
4. Whisk again and cook on HIGH power for 10 secs. Repeat 10
secs. stages until sauce is thick and creamy.
5. Season and serve immediately with salmon steaks or asparagus
spears.
N.B. This sauce must not boil or eggs will curdle.
SAUCES