Baked School Cake and Pink Custard Oats
Ingredients
- 45g Mornflake oatbran
- 4 tbsp natural fat-free yogurt
- 2 tbsp NKD Living erythritol granulated
- 1/2 tsp baking powder
- 1 x egg
- Moroccan almond extract
- Vanilla extract
- 3 tbsp NKD Living erythritol icing
- Water
- Sprinkles and toppers matt strands
- 2 egg yolks
- Tbsp NKD Living erythritol granulated (for custard)
- Tbsp Cornflour
- Milk
- Pink food coloring
- Foodie Flavours raspberry flavoring
- Vanilla extract
Preparation
Preheat the oven to 180°C (356°F).
In a bowl, combine Mornflake oatbran, natural fat-free yogurt, erythritol granulated, baking powder, egg, Moroccan almond extract, and vanilla extract. Mix well.
Transfer the mixture to an oven-safe dish and bake for 25 minutes.
For the custard, whisk egg yolks, erythritol granulated, and cornflour together. Mix with a little milk to form a fluid mixture.
Top up the mixture with milk to a total of 200ml (part A). Cover with clingfilm and microwave for 1 minute. Stir, cover, and microwave for an additional minute. Stir again.
Add pink food coloring, Foodie Flavours raspberry flavoring, and vanilla extract to the custard. Mix well.
In a separate bowl, mix NKD Living erythritol icing with a little water to create an icing.
Once the oats are baked, allow them to cool slightly.
Drizzle the icing over the oats and top with Sprinkles and Toppers matt strands.
Serve the baked oats with the pink custard.