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Ingredients
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.
Ingredients
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
