1 egg yolk
1½ tbsp cornflour
¾ cup (190mL) milk
¼ tsp vanilla essence alcohol-free
2 tsp sugar
1 tbsp couscous
1½ tbsp boiling water
¼ cup fruit puree
20 minsTime total
1. Place egg yolk and cornflour in a small saucepan; mix to combine. Add a small amount of milk to form a smooth paste; gradually add remaining milk, vanilla and sugar.
2. Place over a medium-low heat, stirring constantly, until custard comes to the boil and thickens.
3. Meanwhile place couscous in a small bowl; pour over boiling water; cover and stand 5 minutes; use a fork to separate grains; place in a bowl with fruit puree and top with a serving of custard.
TIP: Simply place any unused custard in an airtight container and refrigerate for up to 2 days.