Browsing Tag:

custard

Baking/ Dessert/ Healthy/ Thermomix

Healthy Apple and Custard Crumble

I really felt like a winter warming custard + apple crumble – so here is my healthy version of the 2 combined! YUM!

Add all of the ‘CRUMBLE’ ingredients to bowl.

Mix 5 seconds/Speed 5.

Set aside. (Don’t clean bowl).

Add all of the ‘CUSTARD’ ingredients to bowl.

Cook 8 minutes/90 degrees/speed 3.

Pour into roasting pan/dish. (Don’t clean bowl).

Add all of the ‘APPLE’ ingredients to bowl.

Cook 14 minutes/100 degrees/Spoon speed/Reverse.

Pour into roasting pan/dish on top of custard.

Top with set aside CRUMBLE and bake for 20 minutes or until top is browned.

Healthy Apple and Custard Crumble

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Ingredients

CRUMBLE
80 grams oats
60 grams maple syrup
40 grams desiccated coconut
20 grams chia seeds
10 grams coconut oil
CUSTARD
500 grams milk
80 grams maple syrup
50 grams cornflour
2 x eggs
APPLE
5 x apples
1 tablespoon lemon juice
1 teaspoon cinnamon

Instructions

1

Preheat oven to 160 degrees.

2

Add all of the 'CRUMBLE' ingredients to bowl. Mix 5 seconds/Speed 5. Set aside. (Don't clean bowl).

3

Add all of the 'CUSTARD' ingredients to bowl. Cook 8 minutes/90 degrees/speed 3. Pour into roasting pan/dish. (Don't clean bowl).

4

Add all of the 'APPLE' ingredients to bowl. Cook 14 minutes/100 degrees/Spoon speed/Reverse. Pour into roasting pan/dish on top of custard.

5

Top with set aside CRUMBLE and bake for 20 minutes or until top is browned.

Notes

*You can use Rice Malt Syrup/Honey etc instead of Maple Syrup. **You can either use red or green apples (or whatever you have in the house) ***If you love more crumble, you can easily double the crumble ingredients. ****The apple juice with the stewed apples may seem quite watery, however will caramelise and help the apples further cook when baked. *****If you are feeling super lazy, you can use tinned apple pie apples instead 😉

June 6, 2017 By Sophia Brown

2

Baby Food/ Dessert/ Thermomix

Apple and Maple Custard

This is a beautiful twist on the usual custard recipe, adding apples throughout the custard. Great for when you feel like custard, but you really should eat your fruit – so why not combine the two!? This has beautiful small pieces of apple which creates a beautiful texture with the smooth creamy custard, and it pairs really well with maple syrup. This is perfect for toddlers/kids especially in reusable food pouches, or you can puree it for baby food (also this is great for older babies when introducing textures).

Add apples to bowl.

Blitz 3 seconds/Speed 5. Scrape down.

Add maple syrup, milk, cornflour and eggs.

Cook 6 minutes/90 degrees/Speed 3.

Apple and Maple Custard

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Ingredients

2 x apples (quartered and cored)
80 grams maple syrup
500 grams milk
30 grams cornflour
2 x eggs

Instructions

1

Add apples to bowl.

2

Blitz 3 seconds/Speed 5. Scrape down.

3

Add maple syrup, milk, cornflour and eggs.

4

Cook 6 minutes/90 degrees/Speed 3.

Notes

This has small pieces of apple throughout, if you prefer a smoother texture (i.e. for baby food or to 'hide' the apples), puree the custard - 30 seconds/Speed 9 (slowly turning the dial progressively from Speed 0 to 9).

November 1, 2016 By Sophia Brown

0

Baking/ Dessert/ Sweets/ Thermomix

Baked Rice Custard

This is my husband’s all time favourite snack/dessert/’breakfast’ that he grew up with. This is a melt-in-your mouth custard with the rice and sultanas sinking to the bottom of the dish as a bottom layer, with the custard sitting on top. I prefer it served hot, however my husband loves it chilled straight out of the fridge (he refuses to eat it hot!)

You will need a large roasting pan, and a smaller roasting pan/heatproof dish to fit in.

You are essentially steaming this custard with the Bain Marie style cooking. I did look into steaming it in the Varoma, however the Varoma steaming tray is way too small for this mixture (I tried fitting different heatproof dishes in there but they would be too narrow and deep for this mixture and it is nice to have that thin layer of rice and custard with each spoonful).

(Adapted from Traditional-Style Baked Rice Custard by Taste.com.au)

Preheat oven to 180 degrees.

In a large roasting pan, place a folded tea towel at the bottom…

…then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish.

Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook – 20 minutes/Varoma/Speed 4.

Once rice is cooked, set aside rice and empty water from bowl.

Add milk, sugar, eggs, vanilla and nutmeg to bowl.

Mix – 5 seconds/Speed 5.

Add sultanas and set aside cooked rice.

Mix 5 seconds/Speed 2/Reverse.

Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg.

Bake for 30 – 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving.

Baked Rice Custard

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Ingredients

80 grams rice (medium/long grain)
750 grams milk
70 grams sugar
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
50 grams sultanas

Instructions

1

Preheat oven to 180 degrees. In a large roasting pan, place a folded tea towel at the bottom, then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish.

2

Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook - 20 minutes/Varoma/Speed 4.

3

Once rice is cooked, set aside and empty water from bowl.

4

Add milk, sugar, eggs, vanilla and nutmeg to bowl. Mix - 5 seconds/Speed 5.

5

Add sultanas and set aside cooked rice. Mix 5 seconds/Speed 2/Reverse.

6

Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg.

7

Bake for 30 - 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving.

Notes

Can be served hot or cold (refrigerated).

June 22, 2016 By Sophia Brown

3

Cake/ Dessert/ Thermomix

Profiterole Stack

My brother’s 30th birthday ‘cake’!

Profiteroles filled with milo mousse and thick vanilla custard, topped with dark chocolate, spun sugar, and silver and blue cachous.

This was the 2nd time I’ve made profiteroles from scratch (the first time was when I first got my Thermomix!), and the first time trying to stack them!

I wouldn’t call this a croquembouche as it’s not neat enough – there’s usually a styrofoam cone shape underneath those to keep the shape neat, so I’ve called this a ‘stack’!

THE FILLING…

I made my Milo Mousse and Thermomumma’s Thick Vanilla Custard for the filling. This needs to be made first so that it can be chilled in the fridge for a few hours.

THE PROFITEROLES…

I made the 2 x batches of Choux Pastry from the Basic Cookbook TM5 Chip. I made big ones and small ones so that there were varying sizes to stack.

THE ASSEMBLY…

I made a small hole in the bottom of the profiteroles with a small knife, and piped the Milo Mousse and Thermomumma’s Thick Vanilla Custard into the bottom.

I placed 1 cup of dark chocolate chips in a Pyrex bowl and microwaved for 1 minute, then stirred until it was all melted and combined.

With a spatula, I placed melted chocolate at the bottom of the profiteroles and placed them on a wooden board, put melted chocolate on the tops of them, then worked my way up with the profiteroles, using melted chocolate and the bottom of each of them so that they would hold up in the stack.

I also used toothpicks to help hold them all. Once that was all assembled, I placed this in the fridge to set.

I wasn’t quite happy with the profterole stack plain, so I found a spun sugar recipe with instructions (my first time!) – as it looks ‘easy enough’ on Masterchef!

It was pretty easy and looked pretty amazing for my first go!! I LOVED the outcome of the spun sugar:

HOW AMAZING DOES THIS LOOK!? BUT… this totally needs to be done JUST before serving. I AM SO GLAD I TOOK HEAPS OF PHOTOS STRAIGHT AWAY!!! Haha!! You’re not supposed to place this in the fridge as the spun sugar is sensitive to the moisture and will melt (like fairy floss). So I left this out on the bench whilst I had a shower before going out to dinner (we were coming back after dinner to have cake for dessert). Right after my shower, the spun sugar had already started melting and the ‘fluffiness’ was gone, so I thought, stuff it and put it in the fridge (as it would be nicer with cold profiteroles with a cold filling and crunchy chocolate). When we got back from dinner, the spun sugar was pretty much melted off, but there were thicker bits which looked pretty cool, so it wasn’t a COMPLETE fail thank goodness!! But definitely not what it started off with!! *insert crying emoticon here* :'(

May 8, 2016 By Sophia Brown

0

Baking/ Dessert/ Thermomix

Knafeh

We have been lucky enough to try the famous Knafeh (pronounced ‘Ka-na-feh’) from the Knafeh Jerusalem street food truck which travels around Sydney, parks their truck in a spot for a weekend and opens at night. The Knafeh food truck experience is an amazing electric atmosphere with Middle Eastern music, entertainment from the bearded chefs and a community atmosphere (https://www.facebook.com/knafehbakery).

Ever since my first taste of Knafeh I have been busting to make it at home!!

Knafeh is a Middle Eastern dessert and tastes like a baked custard with crunchy topping. It is a sweet cheese or cream dessert which is topped with pistachios and sugar syrup. According to Wikipedia, ‘Kanafeh’ is a Levantine cheese pastry soaked in sweet, sugar based syrup, typical of the regions of the Ottoman Empire. There are different variations of Knafeh depending on the different regions in the Middle East.

This is my take on Knafeh based on a recipe I found with ingredients that are readily available. Most recipes I found used Akawi/Syrian Cheese – a Palestinian cheese which I have never heard of or seen (I believe you can get them at Middle Eastern grocery shops).

You can get the Semolina at Coles/Woolworths in the organic or pasta/grains section. The Orange Blossom Water and Rose Water can also be bought from Coles/Woolworths in the Indian section, or you can get it at your local Indian grocery shop, some fruit/veg shops, or Harris Farm markets (if you have one near you).

The topping and syrup is based on my 6 x deep ramekins and is a perfect amount for them! If you use a shallower dish to make 1 big Knafeh or distribute the custard in more ramekins, then double/triple the topping and syrup ingredients.

THIS IS SOOO DELICIOUSSSSSSSSSSSSSSSS!!!!!!!!!!!!

If you don’t have orange blossom water or rose syrup you can always use Vanilla extract/paste for a Vanilla Baked Semolina Custard!

This recipe is adapted from Project Sweet Stuff.

This is best served fresh and warm! Mmmmmm…

If you are making this beforehand, it tastes best reheated in the microwave, not oven. In the oven it seems to get firmer, in the microwave it maintains the original custardy sloppy consistency (possibly because the oven is dry heat??) I microwave 1 x ramekin for 2 minutes and it is perfect!

Add cornflakes to bowl – turbo x 2. Set aside.

Add pistachios to bowl – turbo x 1. Set aside.

Add all custard ingredients to bowl

Cook 11 minutes/90 degrees/Speed 4

Pour into 6 ramekins

Top with cornflakes and bake for 10 to 15 minutes or until golden brown.

Add all syrup ingredients

Cook 2 minutes/100 degrees/Speed 2

Top with syrup and pistachios to serve

DELICIOUSNESS!!!

Orange Blossom Water and Rose Water

Knafeh

Print Recipe

Ingredients

Topping
60 grams cornflakes
20 grams pistachios
Custard
1000 grams full cream milk
300 grams thickened cream
80 grams cornflour
85 grams semolina
120 grams sugar
1 tablespoon orange blossom water
1 tablespoon rose water
Syrup
100 grams sugar
60 grams water
1/2 teaspoon orange blossom water
1/2 teaspoon rose water

Instructions

1

TOPPING:

2

Add cornflakes to bowl - turbo x 2. Set aside (note if you want 'finer' cornflakes blitz 5 seconds/Speed 7).

3

Add pistachios to bowl - turbo x 1. Set aside.

4

CUSTARD:

5

Preheat oven to 180 degrees.

6

Add all custard ingredients to bowl - cook 11 minutes/90 degrees/Speed 4.

7

Pour into 6 ramekins.

8

Top with cornflakes and bake for 10 to 15 minutes or until golden brown.

9

Wash and dry bowl then make the syrup whilst the custard cooks...

10

SYRUP:

11

Add all syrup ingredients - cook 2 minutes/100 degrees/Speed 2.

12

TO SERVE:

13

Top with syrup and pistachios to serve.

April 20, 2016 By Sophia Brown

3