(I should probably premise this story with the fact that I am the Canadian born offspring of two Guyanese parents)...
It was my Dad's birthday a few months ago. He's one of those people who doesn't really like a big fuss on their birthday (which I don't understand - I feel as though my birthday should be a national holiday). Because he doesn't like a big fuss, we try to keep it low key, but special.
Custard block is like ice cream without all the work. I used fat free evaporated milk, which really lightened the recipe up. It's a great summer dessert and really easy to make.
Adapted from 'What's Cooking in Guyana' Cookbook
Two 12oz cans of fat free evaporated milk (could use the full fat evaporated milk as well...).
3 tbsp Birds Custard Powder
3 tbsp brown sugar
1/2 tsp cinnamon
1/4 freshly ground nutmeg
1/2 tsp almond extract
1 tsp vanilla
(1) In a medium pot, whisk together all the ingredients.
(2) Put the mixture on the stove and turn on heat to medium-high.
(3) Stir constantly. The idea here is to heat the custard mixture until it thickens slightly. (on average - 8-9 minutes)
-if you don't continuously stir, it will get too lumpy quickly (and you'll have to start all over!)
(4) As soon as mixture has started to thicken, remove from heat and pour into the desired container.
-I used a mini muffin pan. Other ideas for containers are - popsicle holders, ice cube trays, mini pie plates, ramekins....
(5) Freeze for at least 5-6 hours
(6) When ready to serve, remove from freezer and run the bottom of contain through warm water to loosen the custard block to make it easy to pop out.
Nutritional Information (for one serving - 1/6 of the final product):
WW Points 3