he finished cake. Spread the Vanilla Custard Filling evenly between the layers
efused to ripen, they still baked up to be sweet and
For the vanilla custard, heat milk in a saucepan
herry mixture.
For the vanilla custard, place all of the ingredients
Preheat oven to 350\u00b0. In a large bowl, thoroughly blend the eggs, Splenda and salt. Then gradually add the cream and vanilla extract. In a baking dish, at least 2-inches deep, place 6 custard cups. Pour the custard mixture evenly among the custard cups and fill the baking dish with hot water, about 1-inch high. Bake for 1 hour. Chill in refrigerator for at least 2 hours before serving. Serves 6.
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Preheat oven to 400\u00b0F. Lightly grease a 12-cup muffin pan.
Cut 8 (4 inch) rounds from pie dough and use to line prepared recesses. Prick bases with a fork. Bake for 10-15 mins, until golden brown. Let cool in pan.
Pat plums dry with paper towels. Pour syrup into a medium saucepan. Bring to a boil then reduce heat and simmer for 5-6 mins, until thickened. Let cool.
Combine custard and vanilla paste then fold in whipped cream. Distribute between tart shells. Top with plums and drizzle with syrup.
eanwhile, to make the custard, scald milk and vanilla. Whisk together egg
ake.
Spoon half of vanilla custard over cake and spread half
ecome a little sirupy.
Vanilla Custard: Bring the milk, with the
1. Vanilla Custard.
It is always better to prepare the custard before the
ver and serve with vanilla custard.
Make the Vanilla Custard Sauce: Beat all
o room temperature, then add vanilla and salt.
Refrigerate.
Prepare white chocolate custard recipe: In a large heavy saucepan,
baking tray.
Place custard and reserved peach juice in
ake pan.
For the custard, place custard powder in a medium
Place cream, coconut milk and vanilla in a medium saucepan on
Whisk eggs until blended. Add milk, Splenda and vanilla Continue whisking until evenly blended.
Pour 1 tablespoons maple syrup into the bottom of four custard cups. Gently pour mixture on top. Place cups in baking pan and pour boiling water to within 3/4 -inch of top of cups.
Bake at 350F for 35-40 minutes or until knife edge inserted in center comes out clean. Cool on rack. Chill.
At serving time, run a knife around edge of each cup and invert onto dessert plate.
ggs, egg whites, sugar and vanilla until combined. Add milk and
egrees F.
Butter 6 custard cups (or butter a 1