desserts with custard – My Whisk and I

It might not be one of the prettiest bakes you will serve but wins all the accolades for simplicity, speed and flavour!!!

250ml sugar
250ml water
250ml blueberries
3 pears, peeled and sliced into 1,5cm chunks
2 apples, peeled and sliced into 1,5cm chunks
45ml brown sugar
5ml ground cinnamon
125g sugar
125g butter, room temperature
2 eggs
125g self-raising flour

Preheat your oven to 180℃ and spray a 20cm x 16cm ceramic dish with cooking spray.
Add the sugar and water to a small saucepan and stir until the sugar has dissolved and the mixture reaches a boil.
Cook for 1 minute without stirring.
Now add the pear and apple chunks and cook over a medium-low heat for 10 minutes.
Remove the fruit from the liquid, spread it in the baking dish and add the blueberries.
Scatter the sugar and cinnamon over the fruits.
Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and cream together on high speed.
Turn the mixer on medium and add the eggs, one at a time. Scrape the bowl down and mix again.
Run the mixer on low speed and add 1-2 tablespoons of flour at a time. Beat to incorporate between each addition.
Spoon the batter on top of the fruit, spread it out evenly and bake for 45 minutes.
Serve the dish warm with ice cream or custard.

4 eggs
180g sugar
600ml cream
600ml milk
15ml vanilla
6 hot cross buns
butter
125ml pistachio nuts
grated zest of 1 orange

Preheat your oven to 170℃.
Add the eggs and sugar to a mixing bowl and whisk together with electric beaters until pale. Set aside.
Pour the cream and milk into a saucepan and place it over a high heat. Bring the mixture just to the boil.
Pour the cream and milk onto the egg and sugar in a very thin stream, while constantly whisking.
Add the vanilla to the mixture and stir through.
Set aside to cool slightly.
Slice the buns in half and spread each with butter. Dip each half into the milk mixture, allowing 2-3 seconds for the buns to absorb the liquid.
Arrange the halved buns so that they overlap slightly in a 18 – 23cm ovenproof dish.
Now pour the rest of the mixture through a sieve and drizzle it onto the buns.
Scatter the pistachio nuts and orange zest over and set aside for 20 minutes so that the buns can soak up the custard mixture.
Place the pudding in the oven and bake for 45 minutes.
Dust with icing sugar and serve with custard.

Tag: desserts with custard

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