Blueberry & Custard Quesadilla

Serves: 6 | Prep Time: 15 mins | Cooking Time: 30 mins

Diego's GoWELL® Classic Wraps
Diego's GoWELL® Classic Wraps
Diego's GoWELL® Gluten Free Wraps
Diego's GoWELL® Gluten Free Wraps
Diego's GoWELL® Lower Carb Wraps
Diego's GoWELL® Lower Carb Wraps
Diego's GoWELL® Sourdough Wraps
Diego's GoWELL® Sourdough Wraps

Ingredients

  • 500ml milk

  • 125g sugar

  • 60g cornflour

  • 1 vanilla bean - split in half and seeds removed

  • 3 eggs

  • 3 bananas

  • 1 punnet blueberries

  • 100g butter

  • Icing sugar

Tip: Custard can be made the day before and served cold with the warm buttered wraps.

Preparation

  1. In a heavy based pot bring half the milk (250ml), sugar and vanilla bean to boil. Remove from the heat and set aside.
  2. Whisk egg yolks and cornflour together to make a smooth paste, whisk in remaining milk.
  3. Add egg and cornflour mixture to boiled milk.
  4. Return pot to heat, continue to whisk on low heat until custard has begun to simmer and thicken.
  5. Continue to cook for another 2 min.
  6. Remove from heat and pour into a serving jug.
  7. Melt butter in large frying pan and cook each wrap on either side for 1 min or until golden brown.
  8. Serve buttered wraps warm with custard, sliced bananas and blueberries. Dust with icing sugar.