Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “custard”

Cream Cracker Custard Slice

This delicious pudding recipe was shared by a friend over the weekend.
Cream Cracker Custard Slice
You will need:
1 Packet of Cream Crackers (depending on the size of your dish)
1 Ltr milk
3 Tbsp Maizena
3 Tbsp Custard Powder
4 eggs separated (beat whites till stiff)
1.5 tsp vanilla essence
6 Tbsp sugar
2 Tbsp butter
Cream Cracker Custard Slice
Icing:
2 Cups icing sugar
4 drops of vanilla essence
dissolve in about 3 Tbsp boiling water till mixture has formed a smooth paste. Add more water if needed.
Cream Cracker Custard Slice
Instructions:
Mix maizena and custard powder with some of the milk for thickening. Set aside. Place the remainder of the milk, yolk of eggs and sugar in a pot and bring to a boil. Add maizena and custard powder and mix thoroughly with a whisk to avoid lumps forming. Let simmer until mixture thickens. Add butter and vanilla essence and lastly add beaten egg whites. Combine well till mixture resembles custard.
Place half the cream crackers in the bottom of your dish (facing the same way), pour custard over and put the other half of the biscuits on top (facing the same way as the bottom biscuits). Place in the fridge and allow to cool and set. When completely cooled, pour icing on the top.

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Traditional Bobotie

I grew up in the Cape so Bobotie is part of my staple diet.  This sweet spicy dish is infamous to the Cape Malay community but the origins of this tasty meal dates back to Dutch recipes as early as the 1600’s.  The dish is prepared with minced meat and topped with egg custard and then baked until set.  When I make this dish I normally make double because in my view, there is nothing more tasty than left over’s from the day before stews, curries and of course Bobotie.

For this recipe, you will need the following:
1 Packet of beef mince (500g)
30ml butter
1 onion chopped
15ml mild curry powder
5ml turmeric
15ml cumin
Salt
1 stick of cinnamon
¼ cup seedless raisins
45ml chutney
30ml sugar
2 slices of crustless white bread
125ml milk
3 bayleaves
For the egg custard:
2 eggs
150ml milk

Method:
Soak the break in 125ml milk until completely saturated.  Squeeze as much milk out of bread and mash with a fork.  Set aside.
Saute onions in butter till transparent.  Add curry powder, turmeric and cumin and fry off for 2 minutes.  Add mince and stir with a fork to remove clumps.  Add seasoning.  Remember to taste as you go along.  Add more seasoning and spices if you like.  Add chutney, sugar, cinnamon stick, raisins and bread and allow to simmer for 15-20 minutes.  Taste again and adjust flavours as you prefer.  Transfer meat into an oven proof dish.

For the custard:
Mix the milk with the eggs.
Pour over the mince mixture and place the bay leaves on top.  Bake at 190 degrees Celsius for 20 minutes or until the egg has set.  Grill for 2 minutes to brown.

Jewish custard tart

If this was my own recipe, I probably would have named it “impress your mother-in-law tart”.  In my personal opinion it is a challenging cake to bake (it took me 3 hours) with 6 to 7 layers of biscuit base which have to be the exact dimensions or you’ll end up with a lop-sided layered cake.  Each layer is filled with a creamy custard filling which needs to be the prescribed consistency for the biscuit layers to stack correctly on top of eachother.  If the custard is too runny, your cake won’t work.

If this cake is so complex, then why did I bother baking it you might be asking yourself; well firstly it was visually appealing to me, secondly, I love a challenge and thirdly I love milk tart which is really what this cake is and because I’ve already blogged a milktart (recipe here), this cake was the next step up in my milktart making skills.

The original recipe is found in the April 2013 edition of Home magazine

Makes:  1 tart (10-12 portions)
Preparation time:  1 Hour
Oven temperature:  180 degrees Celsius
Baking time:  about 25 minutes

Cake Layers
800ml cake flour
20ml baking powder
Pinch of salt
500ml castor sugar
350g butter
4 eggs beaten

Filling
1 litre milk (plus 100ml extra)
Seeds of 1 vanilla pod
200ml sugar
Pinch of salt
3 eggs
100ml flour
100ml cornflour

Method for filling:
Heat the litre of milk, vanilla seeds, sugar and salt together until just below boiling point.  Beat the eggs then add the flour, cornflour and extra milk.  Whist in the hot milk and pour everything back into the saucepan.  Stirring continuously, heat the filling over low heat until thick, then leave to cool completely.

Prepare the cake layers:
Sieve the flour, baking powder and salt together.  Add the sugar and mix through.  Rub the butter into the dry ingredients with your fingertips.  Add the eggs and mix to form a soft dough.  If the dough is too sticky, add more flour.  Divide the dough into six equal portions – weigh for accuracy.  Cover and refrigerate for 30 minutes.
Roll the dough out onto a piece of baking paper and place a 20cm springform baking tin base on top of the dough.  Using a knife, cut out the rolled dough and remove left over pieces.  You should be left with a neat 20cm round of dough.  Leave on the baking paper and repeat the process with the remaining 5 pieces of dough that you refrigerated.  You can stack each layer of dough (leaving each piece on their baking paper) on top of each other and bake together in a preheated oven for 20 -25 minutes or until golden.
Leave to cool and carefully lift each layer from the paper with a spatula.  They’re crisp and therefore prone to breaking.  With a piping bag, divide the filling equally between each pastry layer leaving a bit of a border or the filling will spill over when you stack them.  Stack the layers carefully, cover the cake and refrigerate preferably for a day before serving which will make cutting easier.

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