A light variation on a custard theme. Delicately flavoured and just a fantastic quick dessert for a summer or winter menu! (That’s if you can get the strawbs!)
We love all things custard in the test kitchen, any excuse and we are whipping up a batch to use in some way or another. I mean, what is ice cream if not frozen custard, (mostly!)
So here are a few of our favourites for you to put on your Pinterest board! Drooling allowed!
White Chocolate Custard Fruit Tarts
Fried Custard with Spiced Passionfruit Syrup
Maple Caramel And Vanilla Custard With Pecan Crumb
Raspberry Brioche Bread Pudding
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Custard
- 450 Grams whole milk or non dairy milk of choice BUY
- 100 Grams cream or coconut cream BUY
- 4 egg yolks
- 2 Teaspoons vanilla bean paste BUY
- 1 orange zest, finely grated
- 1/2 Teaspoon ground cardamom
- 80 Grams honey
- 30 Grams cornflour or cornstarch
-
The Topping
- 2 Punnets strawberries
- Juice 1/2 orange
- 1 Tablespoon honey
- Pinches ground cardamom
Do
- 1
Place all custard ingredients into Thermomix bowl and cook 8 min/80℃/speed 4.
- 2
Cook 2 min/90℃/speed 4.
- 3
Pour into dessert glasses immediately. Cover custards and refrigerate until well chilled, about 4 hours.(Can be made 1 day ahead.)
- 4
To make the topping, place 1 punnet of hulled strawberries into the Thermomix bowl with the orange juice, honey and cardamom and blend 10 sec/speed 6.
- 5
Divide between the set custards, and tap the glasses to level. Allow to set slightly before garnishing with the remaining punnet of strawberries. Serve!
