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Archive for July 19th, 2007

vanilla coffee custard, originally uploaded by pearlyn83.

This custard is a must try for coffee lovers. The flavours blend really well together to bring out the aroma and fragrance of coffee. We served it with the Mocha Tart and since there were leftovers, I made an Apple Crumble which tasted equally as nice with it.

Ingredients:

  • 2 cups cream
  • 1 vanilla bean, split and scraped
  • 6 egg yolks
  • 1/4 cup caster sugar
  • 1 tbsp instant coffee

Method:

  • Bring cream and vanilla to just boil in a saucepan.
  • Place yolks, sugar and coffee in a bowl and whisk well.
  • Gradually add the cream mixture and whisk well.
  • Return mixture to saucepan and stir over low heat till custard thickens and coats the back of a wooden spoon.
  • Allow to cool, cling wrap and refrigerate till ready to serve.
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When I first came to Tassie, I lived at Christ College for a year. For those of you who’ve stayed in any hostel/college before, you would understand what I mean when I say the food served is barely edible. The only thing they do not normally screw up is dessert! One of my favourite dessert during those days was Apple Crumble. Like its name suggests, it’s a crumbly sorta dessert. It’s like a softer, mashier version of Apple Pie. It is best served with ice-cream or custard. I’ve never actually made an Apple Crumble before. Since we had leftover Vanilla Coffee Custard, I thought I’d give it a go and relive my college days.

Ingredients:

Apple Filling:

  • 5-6 Granny Smith apples
  • 1/4 cup water mixed with 1 tbsp vanilla custard powder
  • 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/7 tsp ground nutmeg
  • 1/4 cup water

Crumble Topping:

  • 2/3 cup plain flour
  • 1/3 cup self-raising flour
  • 2 tbsp vanilla custard powder
  • 1/4 cup almond meal
  • 150g butter, softened at room temperature, cubed
  • 1/2 cup sugar

Method:

Apple Filling:

  • Peel and core apples, sliced thinly or cubed to small pieces.
  • Cook sugar with 1/4 cup water in a medium saucepan. Once sugar dissolves, bring mixture to a boil.
  • Add apple and spices. Cook for a further 10-15 minutes on medium heat, stirring constantly.
  • Remove from heat and stir in custard mixture. Spoon into a deep baking dish.

Crumble Topping:

  • Mix sifted flour, custard powder and almond meal together.
  • Rub butter into flour mixture until it resembles bread crumbs. mix in the sugar.
  • Sprinkle on top of apple filling. Do not press down. Bake till top is golden brown.
  • Serve hot or warm with sweetened whip cream/ice-cream/custard.

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