Sweet Tooth Experiments

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Saffron Cardamom Orange and Almond Profiteroles

Posted on Posted in Pastries .

Saffron Cardamom Orange and Almond Profiteroles

Saffron cardamom orange and almond profiteroles

 

This recipe came about off the back of an Indian spiced rice pudding recipe I recently had. Obviously rice pudding and profiteroles are very very different bakes – almost polar opposites, however it was the flavour combo I was influenced by in which I incorporated into my usual profiteroles. Cardamom, orange, almond, saffron and honey are the feature flavours in this bake, in which work complimentary.

I also wanted to make my filling low in fat and super quick therefore instead of the traditional whipped cream, ice-cream or pastry cream filling I have created a skim milk honey-based custard.

Traditionally the pastries are dipped into melted chocolate, however in this instance I have make an icing for a bit of a twist and extra orange hit.

Ingredients:

Pastry:

  • ½ cup flour
  • ½ cup water
  • 40g butter
  • ¼ tsn salt
  • 2 egg

Custard:

  • 8 tbsp corn flour
  • 200ml milk
  • 4 tbsp honey
  • ½ tsn ground cardamom
  • 1 tsn almond essence
  • 2 tsn orange zest
  • 10 saffron threads

Icing:

  • 160g icing sugar
  • 2 tsn vanilla essence
  • ½ tsn orange essence

 

Method:

  1. Preheat the oven to 200c fan forced.
  2. Bring the water and butter to the boil in a saucepan on the stove to a medium heat. Once at a boil add the flour and salt stirring with a wooden spoon for 5 minutes or until the mix comes away from the side of the pan.
  3. Take off the heat, wait 5 minutes and beat the eggs in one at a time. The mix will now resemble dough.
  4. Line 2 baking trays with baking paper.
  5. Using a piping bag with a large tip pipe 10 puffs in the size of golf balls leaving, 5 cm apart on the 2 trays.
  6. Place the 2 trays in the oven and bake for 10 minutes.
  7. Decrease the oven temperature down to 180c fan forced and bake for a further 10 minutes until the pastry is golden and all puffed up.
  8. Turn off the oven. With a knife cut a slit I the top of each puff and leave them in the oven to dry out for 10 minutes. Following, place on a cooling rack to cool.
  9. To prepare the custard place all ingredients in saucepan on the stove. Whisk well.
  10. Heat on medium, whisking until the mix is super thick and glossy. Leave to cool. The custard should be thick enough to almost hold its shape.
  11. With another piping bag and a medium star tip fill the profiterole with the cooled custard.
  12. Pipe the custard into each puff.
  13. Whisk the icing ingredients until thick and glossy.
  14. Drizzle the icing over the top of the puffs and top with extra orange zest and chopped almonds if desired.
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Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Posted on Posted in Cakes .

Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

This recipe came off the back of a range of shortbread biscuit making experiments of different flavours. Though chocolate and coconut are not unusual favour pairings, in general, as a shortbread they were an interesting bake, though not interesting enough to post online.

I wanted to turn the biscuit base recipe into layers, and to this also add in a few other complimentary flavours into the mix.

Upon exploring the pantry, a few ingredients peaked by interest, in which I wanted to make some sort of second layer to the shortbread base…maybe a slice…maybe icing…I trialled a few combos and landed on the random milo, vanilla and custard powder with choc ganache (I had in a jar left over from a previous bake).

Once I combined the ingredients and made a frosting, I decided to jazz it up a bit by piping it. As the shortbread looked a bit bland I built layers of it with the icing until the size was cake like and a layered shortbread cake was formed.

I originally didn’t make this for this site, thinking it would not be good enough but I changed my mind as soon as I cut a slice! Then another…then another…always a giving sign of a great bake!

Ingredients:

Shortbread:

  • 200g butter, softened
  • 210g caster sugar
  • 1 egg
  • 240g plain flour
  • 45g cocoa powder
  • 1 tsn vanilla essence
  • 30g desiccated coconut, toasted

Frosting:

  • 240g butter, softened
  • 170g icing sugar
  • 145g milo
  • 60g custard powder
  • 2 tsn vanilla essence

Extra:

  • Chocolate ganache
  • Desiccated coconut, toasted

 

Method:

  1. Using electric beaters whisk the butter and sugar for 5 minutes until pale and fluffy.
  2. Add the egg and beat until just combined.
  3. Add the flour, cocoa, vanilla and desiccated coconut beating on low until the mix is combine.
  4. Place the mix onto a lightly floured surface and knead into a ball.
  5. Using a rolling pin roll the dough to 4mm thick.
  6. Using a 15cm plate, place the plate onto the dough, bottom side up and trace around the plate with a knife cutting out a 15cm circle.
  7. Repeat cutting out the disc shape 2 more times, kneading the dough into a ball and re-rolling out again with the rolling pin if needed.
  8. Lay out a large baking tray with baking paper and place the 3 disks onto the tray.
  9. Place the tray in the fridge, covered with cling wrap for 30mins.
  10. Preheat the oven to 180c degrees and bake the disks in the oven for 15 minutes or until golden brown.
  11. Set the disks aside to cool completely.
  12. To make the frosting, place all the ingredients in a bowl and beat with electric beaters on high until pale and creamy.
  13. Place the frosting in a piping bag fitted with a circle 1cm nozzle.
  14. Place 1 shortbread disk onto a plate and using 1/3rd of the frosting pipe large dots of the frosting on the disk starting from the middle and going outwards.
  15. Drizzle the frosting with some chocolate ganache and place the second biscuit disk onto of the frosting, repeat with an other 1/3rd of the frosting.
  16. Drizzle the frosting with some chocolate ganache and place the last biscuit disk onto of the frosting and repeat piping with remaining frosting.
  17. Finish by drizzling ganache and sprinkle extra desiccated roasted coconut.

 

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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Passionfruit Orange Blossom and Pineapple Custard Pots

Posted on Posted in Custard .

Passionfruit Orange Blossom and Pineapple Custard Pots

Passionfruit Orange Blossom and Pineapple Custard Pots recipe

Sometimes it is quite difficult for me to write up what inspired a recipe you see on this blog, this recipe being no exception.

Ultimately, I had a ton of passionfruits and wanted to make something that centered on this fruit as (a) I rarely experiment with passionfruit and (b) I cannot let food go to waste.

I have attempted passionfruit and chocolate cake in the past in which the end learning was that passionfruit is much better paired with a similar acidic toned profile. Orange and Pineapple both work together well, additionally they are complementary to passionfruit, not surprising that the 3 work perfectly together.

As I eluded to I have experimented with different passionfruit pairings which resulted in cakes that were not to my expectations so this time around I opted against a cake and looked at a pudding, custard and flan alternatives. The winner, that would be the custard pots.

A delicious, quick and easy, low fat, lowish sugar treat.

 

Ingredients:

Milk:

  • ¼ tsn salt
  • 500ml milk
  • 1 piece of orange peel
  • 6 passionfruits
  • 1 tsn orange blossom water
  • 30ml pineapple juice

Custard:

  • 3 eggs
  • 45ml sugar
  • 45g corn flour
  • 45ml butter

Syrup:

  • 60ml pineapple juice
  • 30ml sugar
  • Pineapple pieces

 

Method:

  1. Place all milk ingredients into a saucepan on medium heat until the milk mix is boiling (the milk will curdle due to the acid in the passionfruit, this is fine). Once boiling, remove off heat and leave aside for 15 minutes to infuse and cool.
  2. Once cooled remove the orange peel and blitz the milk mix in a food processor until smooth and creamy in consistency.
  3. Place the milk mix through a sieve to capture any remaining passionfruit seeds and leave the milk mix aside for later use.
  4. Meanwhile, beat the egg yolks, sugar and flour with electric beaters for 10 minutes or until light and fluffy.
  5. Slowly pour the milk mix into the egg mix while stirring with a spatula until completely combine.
  6. Pour the mix back into the saucepan on a medium heat and whisk with a hand whisk for 10 minutes or the custard is thickened to a curd/aioli consistency.
  7. Take off the heat and whisk in the butter until well combined.
  8. Pour the custard into 4 glasses and cover with plastic wrap.
  9. Once the custard is at room temperature place the glasses in the fridge to set for at least an hour.
  10. Meanwhile, make the syrup by placing the sugar and juice into a saucepan on medium heat, stirring until sugar has dissolved.
  11. Leave the syrup to boil until it thickens to syrup consistency, remove off heat. Allow the syrup to cool before placing it into a container, them into the fridge.
  12. When you are ready to serve pour the syrup over the top of the pots evenly and top with pineapple pieces.

 

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Popcorn Peanut and Protein Custard Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Popcorn Peanut and Protein Custard Ice-cream

Popcorn Peanut and Protein Custard Ice-cream recipe

I have recently been inspired by the old fashion way of making ice-cream, in which entails a thick and creamy custard base. These days vegetable oil has become the base, which is unhealthy, and 100% fat!

As the traditional method actually delivers on rich and scrumptious dairy goodness I decided I would take this theme and make a tasty ice-cream that has minimal processed elements that is packed with body loving protein. I also wanted to make sure the recipe was super easy and can be done really quickly.

Now this is actually quite a lot that the recipe will need deliver on so I created 4 different versions with differing volume ratios of ingredients and varying flavor combos.

After a bit of trial/error and testing/learning I found the recipe I was looking for.

The custard uses custard powder, meaning it takes a whole of 5 mins tops to make. Protein powder and peanuts/peanut butter provides the high protein kick with only natural good oils, while the sweetness has been delivered via natural honey. The only really naught element here is the small amount of caramel on the popcorn.

A really tasty and satisfying treat that takes only minutes to make with minimal effort!

 

Ingredients:

Custard:

  • 480ml milk (I used low fat, but up to you)
  • 25g custard powder
  • 20g honey

Ice-cream:

  • 500ml custard (recipe above)
  • 50g vanilla protein powder
  • 1 tsn vanilla essence
  • 10g honey
  • 240g peanut butter
  • 40g chopped peanuts
  • 120g caramel popcorn, roughly chopped (I used store brought)

 

Method:

  1. Place the custard ingredients into a bowl and whisk with a hand whisk until combine.
  2. Place the bowl in the microwave for 5 minutes or until the mix resembles a thick custard texture, ensure you whisk in between every minute of cooking.
  3. Allow the custard to sit for 5 minutes then top with plastic wrap. Leave the mix aside to cool to room temperature.
  4. Add to the custard the protein powder, essence, honey and peanut butter, stir.
  5. Place the custard mix in a food processor and blitz until smooth and creamy.
  6. Transfer the custard mix into a large container and stir in the chopped nuts and chopped popcorn until well combine.
  7. Place the container in the freezer for 5+ hours to set.
  8. When ready to serve remove the ice-cream from the freezer and leave aside to soften slightly for 5 minutes.
  9. Scoop and enjoy.

 

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Banana Berry Lemon Ice-Cream Sandwich

Posted on Posted in Biscuits .

Banana Berry Lemon Ice-Cream Sandwich

Banana Berry Lemon Ice-Cream Sandwich recipe

In summer one of my favorite ways to cool down at home is by blitzing frozen berries, bananas and yoghurt to make an ‘ice-cream’ that is made of healthy ingredients as well as being delicious.

One day I decided that I wanted to take this fruit and yoghurt ‘ice-cream’ to the next level and turn it into an ice-cream biscuit sandwich.

For a lift in flavor I added in further complimentary ingredients and played around with different taste combinations until I landed on a combo that is absolutely super moreish and delicious.

To turn this ice-cream into a sandwich I relied on my never fail melting moments biscuit recipe that I tweaked to boost the lemon and berry flavor of the ice-cream. The outcome, so addictive!

 

Ice-cream:

  • 500g bananas (260g peeled)
  • 240g frozen raspberries
  • 100g honey
  • 1 vanilla pod
  • 1 tsn strawberry essence

Biscuits:

  • 180g butter
  • ¼ tsn lemon zest
  • ¼ tsn strawberry essence
  • 60g custard powder
  • 60g icing sugar
  • 160g plain flour
  • 1 tsn baking powder
  • Pinch salt

 

Method:

  1. Make the ice-cream by placing all the ingredients into a food processor and blitzing on high until the mix is completely smooth.
  2. Line a slice pan (lamington pan for best results) with plastic wrap, allowing for overlap.
  3. Pour the ice-cream mix in the slice pan and place the pan into the freezer to set for at least 4 hours.
  4. Meanwhile, pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
  5. Place the butter in a bowl and using electric beaters whisk for 3 minutes or until the butter is light and fluffy.
  6. Add the lemon zest, essence, custard powder and sugar and whisk until well combined.
  7. Add the flour, baking powder and salt to the butter mix and whisk until just combined.
  8. Roll the mix into balls of 30g each and place on the trays (8 balls on each tray).
  9. Place a cookie cutter around the balls on the trays and using the back of a spoon press down to the sides of the cookie cutter.
  10. Remove the cookie cutter and repeat with all 16 balls ensuring 5cm between each biscuit.
  11. Place the trays into the oven for 16 minutes or until lightly golden.
  12. Leave biscuits to cool on the trays for a few minutes then transfer onto a cooling rack until cold.
  13. Once the biscuits are cold place in the freezer for later use.
  14. To assemble, pull up the plastic wrap from the slice pan and place on the bench plastic wrap side down.
  15. Dip the cookie cutter into hot water and cut out an ice-cream circle.
  16. Place a biscuit on the bench, top with the ice-cream circle and finish with a second biscuit on top of the ice-cream circle, place completed ice-cream sandwich onto a plate.
  17. Repeat with the remaining ice-cream and biscuits until 8 ice-cream sandwiches are make.
  18. Place the plate into the freezer and freeze for at least 1 hour.
  19. To serve I topped the sandwiches with melted white chocolate and a small piping of royal icing. A dust of icing sugar will be just an nice.

Note: these sandwiches will melt if left out for a long period of time so take them out of the freezer when your ready for dessert.

 

Banana Berry Lemon Ice-Cream Sandwich recipe

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Aish El Saraya

Posted on Posted in Lebanese, Traditional .

Aish El Saraya

Aish El Saraya recipe

My father is a big Bread and Butter Pudding fan. As his birthday was coming up I wanted to find some special and different pudding recipes to make for him.

After doing a bit of research and some baking of other countries versions of this dessert I came across Aish El Saraya.

”Aish el Saraya” is a famous Lebanese dessert that is traditionally cooked for Ramadan, holydays and fete days (etc ‘Eid ul-Fitr). This puddings title means ”the bread of royal palace” hence the baking taking place for special occassions.

The dessert is and light, eggless, bread & custard based rose pistachio treat.

Think bread and butter pudding texture with a Turkish delight flavour.

 

Ingredients:

Pudding:

  • 6 slices bread
  • 310ml milk
  • 60g sugar
  • 300ml thickened cream
  • 50g corn flour
  • 1 + ¼ tsn rosewater essence
  • 1 + ¼ tsn lemon juice
  • 50g shelled pistachios
  • ¼ tsn lemon zest

Syrup:

  • 85g sugar
  • 70g water
  • 2 + ½ tsn lemon juice
  • 2 tsn rosewater essence

Method:

  1. Toast the bread and cut off the crusts.
  2. Line a 20cm x 25cm slice tin with baking paper.
  3. Lay the bread into the base of the tray and cut to ensure a snug fit and no overlap.
  4. To make the syrup place the sugar, water and lemon juice into a saucepan and stir on a high heat until boiling.
  5. Turn the temperature to medium and stir for 5 minutes until the syrup has slightly thickened.
  6. Take off the heat, stir in the rosewater essence and leave aside for 10 minutes.
  7. Pour the syrup over the bread and evenly coat each slice.
  8. To make the custard place the milk, sugar, cream, flour and lemon juice into a saucepan on a medium heat.
  9. Whisk with a hand whisk for 5 minutes or until the custard thickens and is silky smooth.
  10. Add the rosewater essence and whisk.
  11. Pass the custard through a sieve and pour over the bread.
  12. Tap the tin on the bench 5 times to remove any air bubbles and place in the fridge overnight.
  13. Before serving finely dice the pistachios and scatter over the top on the pudding.
  14. Scatter the lemon zest over the top.
  15. Remove out of the tin and slice evenly, serve.

Aish El Saraya recipe

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Portuguese Custard Tarts

Posted on Posted in Portugal, Tarts .

Portuguese Custard Tarts

Portuguese Custard Tarts recipe

Portuguese Custard Tarts (aka Pastéis De Nata) are not only Portuguese traditional delicious sweet treats they are super easy to make!

The background of these lovely treats is quite interesting. They were created back in the 1800’s when egg-whites were used for starching of clothes, therefore egg yolks were in the abundance. Due to this the leftover egg yolks were used to make cakes and pastries – where Portuguese Custard Tarts was one of these treats.

There have been many alterations to the recipe over the years (etc speckled with Cinnamon) however I believe the original flavor mix is the best!

 

Ingredients:

  • 165g sugar
  • 185g water
  • 2 lemon peels
  • 1 tsn vanilla essence
  • 35g corn flour
  • 375g milk
  • 3 egg yolks
  • 1 sheet of puffy pastry

Method:

  1. Preheat the oven to 200c degrees and spray a 12 capacity muffin tin with oil spray.
  2. Place the sugar, water, lemon peel and essence in a pan on a high heat on the stove, stir constantly until boiling.
  3. Conclude the stirring and let the syrup thicken up for a few minutes.
  4. Take off the heat to cool slightly.
  5. Place the corn flour, milk and egg yolks in a bowl and whisk with a hand whisk until well combine.
  6. Pour the milk mix into the saucepan with the sugar syrup and whisk with the hand whisk until the sugar syrup has dissolved into the milk mix.
  7. Place the saucepan on the heat and on high stir continuously until the mix thickens and boils (about 5 mins), set aside to cool.
  8. Fold the pastry sheet in half and roll up at the short end tightly into a log shape.
  9. Trim the edges of the log and cut circles 1cm thick. You will have 12 rounds.
  10. Lay the pastry flat on the bench and using a rolling pin roll out to 10x10cm circles.
  11. Press the pastry into the muffin tin holes and lightly press in place.
  12. Spoon the custard mix into the pastry cups.
  13. Place the tin in the oven for 25 minutes or until the tops of the custard gets dark golden.
  14. Allow to cool and enjoy!

Portuguese Custard Tarts

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Cherry Trifle Cake

Posted on Posted in Cakes .

Cherry Trifle Cake

Cherry Trifle Cake recipe

I must say I am quite fond of a really good trifle. Something about layers of varying but complementary flavours and a range of textures (jelly – cake – custard – fruit) is certainly appealing. It does have to be a good mix of flavours and ingredients though as a trifle can easily be bland and boring.

The down side to trifles though are that they are hard to serve and plate up in an attractive or tempting manner without looking like a blob of random mess. This got me thinking that if a trifle was structured like a cake instead of a deconstruction it would be much easier to eat and much more appealing to the eye (we all eat with our eyes don’t we..?).

I could still quite easily keep the layers and textures as per a usual trifle, just modernise it.

As cherries are one of my favourite fruits I decided to use this fruit as my flavour base and create a twist on the old fashioned sweet treat.

Outcome, AMAZING! Fluffy cake, silky custard, alcohol infusion and jelly craziness all wrapped up in cream…yummm.

Cherry Trifle Cake recipe

Ingredients:

  • 3 eggs
  • 110g caster sugar
  • 75g corn flour
  • 2 tbsn-custard powder
  • 1 tsn cream of tartar
  • ½ tsn bicarbonate of soda
  • 85g cherry jelly crystals (you will need 3 dark cherry Aeroplane jelly boxes)
  • 70ml sweet sherry

Custard:

  • 35g corn flour
  • 30g custard powder
  • 55g sugar
  • 435ml-thickened cream
  • 180ml milk
  • 2 tbsn kirsch
  • 20g butter
  • 1 egg yolk

Extra:

  • 455g thickened cream
  • 200g fresh cherries

 

Method:

  1. Pre-heat the oven to 180c and line 2 x 22cm baking tin with baking paper.
  2. Beat the eggs and sugar with electric beaters for 5 minutes.
  3. In a separate bowl sift the flour, custard, cream of tartar and soda 3 times.
  4. Fold the flour mix into the egg mix until combined.
  5. Pour mix into one of the tins and flatten the top with a spoon.
  6. Bake the cake for 25 minutes and then turn the cake onto a cooling rack to cool.
  7. Now make the jelly by placing 1 cup of boiling water in a bowl, whisk in the jelly crystals until fully dissolved then whisk in 2/3rd cup of cold water.
  8. Rinse the 2 x 25cm spring form cake tins with water and divide the jelly into both tins.
  9. Place tins in the fridge until almost set.
  10. Cut the cake into 3 even layers and brush the tops with the sherry.
  11. Place 2 cake layers on top of the jelly and push down slightly.
  12. Place the tins back in the fridge for a further hour and place the 3rd layer aside for later.
  13. Make the custard by adding the corn flour, custard powder, sugar, 310ml cream and milk in a saucepan on a medium heat.
  14. Whisk continuously until the mix becomes thick and boils.
  15. Take off the heat and whisk in the kirsch, yolk and butter.
  16. Cover the custard with plastic wrap and place in the fridge to cool.
  17. Beat the remaining 125ml of cream in a bowl with electric beaters until peaks form.
  18. Now whisk the cream into the custard mix until just combine.
  19.  Remove the cakes from the tin by releasing the spring form.
  20. Place one cake on plastic wrap jelly side up then places the cake with wrap back into the cake tin used to cook the cake.
  21. Add half of the custard, then the 2nd cake jelly side up then cover with the reminding custard.
  22. Lastly add the 3rd cake layer on top of the custard – cut side down.
  23. Enclose with the wrap and place in the fridge for 3 hours to fully set.
  24. Once set remove the wrap and tin and place onto a plate.
  25. Whip the extra remaining 455g thickened cream until peaks form. Spread over the cake.
  26. Top the cake with cherries to decorate, enjoy.

 

Notes:

  • If you don’t have kirsch or sherry you can substitute with port.
  • If you are using the suggested jelly you need to buy 3 boxes, as each box has 2 packets and you need to use a total of 6 packs that are 9g each.
  • If you don’t use spring form tins you can use a knife to loosen the jelly on the sides or place the tins in hot water for 1 second then turn upside down.
  • If you do not wish to use alcohol you can use cherry juice instead of the sherry and kirsch.

 

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Cherry Trifle Cake recipe

Cherry Trifle Cake recipe

 

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Lychee and Coconut Custard Cake

Posted on Posted in Cakes .

Lychee and Coconut Custard Cake

Lychee and Coconut Custard Cake recipe

So I’m a big consumer of Asian cuisines but even with all my investigating I’m yet to find a dessert that is moreish and appealing to our western taste buds.

At the same time I have been meaning to make a cake with custard (I am a massive custard fan). Outside of trifle and fruit flans I have never used this tasty household ingredient in bake-goods.

So I decided to take 2 popular Asian flavors (coconut and lychee) and make a sweet treat with a difference – by turning these into a cake with custard as the twist.

Cherry and Custard Cake recipe

Introducing my Lychee and Coconut Custard Cake:

 

Ingredients:

Batter:

  • 250g butter, softened
  • 1 + ½ cups of sugar
  • 4 eggs
  • 1 + ½ cups self raising flour
  • ½ cup plain flour
  • 2 tbsn coconut milk
  • 80g desiccated coconut
  • 2 tsn lime juice
  • 250g lychees (480g can)

Custard:

  • 3 tbsn custard powder
  • 80g sugar
  • 1 + ½ cup coconut milk
  • 20g butter
  • 1 tsn vanilla essence

Method:

  1. Pre-heat the oven to 175c and grease a 22cm spring form cake tin.
  2. To make the custard combine all the ingredients together in a bowl, whisk.
  3. Microwave for 1 minute and whisk, then microwave for 20 sec at a time until the custard is thick and smooth. Leave aside to cool.
  4. Beat butter and sugar together with electric mixers until light, fluffy and pale.
  5. Beat in eggs, one at a time.
  6. Sift the flours into the bowl, add the milk, coconut and juice and fold until just combined.
  7. Spread 65% of mix into the cake tin
  8. Spoon in the custard and spread out with a spoon leaving 2 cm around the edges.
  9. Cut all the lychees into 4 pieces each and place 75% of them on top of the custard.
  10. Spoon the remaining cake batter over the lychees to cover completely.
  11. Place the remaining lychees on the top scattered.
  12. Bake in the oven for 1 hour and 30 minutes or until cooked.
  13. Let the cake cool completely in the tin, then transfer onto a plate
  14. Dust with icing sugar and extra desiccated coconut.

Notes:

  • Place a piece of plastic wrap over the custard once made to stop a skin forming,
  • You can make this recipe as a cherry or raspberry version for a more traditional cake by replacing the coconut milk with normal milk, desiccated coconut with almond meal, coconut essence with vanilla and berries/cherries instead of lychees.
  • Serving with ice-cream makes this even more amazing.
  • As we have used custard in this recipe the mix will not be completely dry when tested with a skewer as the custard makes the middle moist.

 

Lychee and Coconut Custard Cake recipe

Step 6

Lychee and Coconut Custard Cake recipe

Step 8

Lychee and Coconut Custard Cake recipe

Step 9

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Vanilla Slice

Posted on Posted in Slice .

vanilla slice

Vanilla Slice

Yummm, Vanilla Slice…my fathers all time favorite dessert and I must say my recipe is a winner. I have made this sooo many times and it is always a hit.

 

Ingredients:

  • 1 + ¼ cups of milk
  • 300ml thickened cream
  • 4 egg yolks
  • ½ cup caster sugar
  • 1 tsn vanilla essence
  • 1/3 cup corn flour
  • 1/3 cup custard flour
  • 60g chopped butter
  • 2 sheets of frozen puff pastry.

 

Method:

  1. Pre-heat the oven to 200c and line 2 baking trays with baking paper.
  2. Also line a 23cm square cake tin with baking paper.
  3. Place the milk and cream in a saucepan over medium heat and cook stiring for 10 minutes or until it is almost simmering. Don’t boil as the mix will curtel.
  4. Using the electric beaters beat the egg yolks, sugar and vanilla until thick and creamy.
  5. Add the corn flour and custard powder to the sugar mix, beating until smooth.
  6. Slowly beat in the milk mix. Once all added return the whole mix to the saucepan.
  7. Cook stirring over a low heat for 8 minutes or until the mix is thick enough to coat the back of a wooden spoon. Remove from the heat.
  8. Stir in the butter until smooth and set aside from 1 hour to cool with plastic wrap on the top to stop a custard seal from forming.
  9. Place 1 pastry sheet of each baking tray and bake for 20 minutes or until puffed and golden.
  10. Once cooled lightly press the pastry to flatten.
  11. Place 1 pastry sheet in the cake tin, pour in the custard and top with the 2nd pastry sheet.
  12. Place in the fridge for at least 3 hours or until set.
  13. Dust with icing sugar.

 

Notes:

  • If you would like to add icing to this slice you can use glace icing (see my recipe in icings) where you can replace the hot water in the icing with passion fruit pulp. However, I do feel this slice is better with just icing sugar.

vanilla slice2

Step 13. The finished result.

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