Ingredients
• 1/4 cup cornflour
• 1/4 cup firmly packed brown sugar
• 1 1/2 tablespoons cocoa powder, sifted
• 600ml reduced-fat milk
• 250g strawberries, hulled, chopped
• 1 tablespoon honey
Method
1. Place cornflour, sugar and cocoa powder in a saucepan. Add 1/3 cup milk. Stir to form a smooth paste. Gradually add remaining milk, stirring to combine.
2. Cook over medium heat, stirring constantly, for 6 minutes or until thick. Bring to a simmer. Cook, stirring constantly, for 2 minutes or until thick and bubbling. Remove from heat. Divide between four 1/2 cup-capacity dishes. Cover surface with plastic wrap. Set aside for 5 minutes to cool slightly. Refrigerate for 3 to 4 hours or until chilled.
3. Place strawberries in a bowl. Add honey. Toss to coat. Serve custards with strawberry mixture.
