he finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust
nd fluffy, and add the vanilla. Add the eggs one at
ill them). Fill with custard filling.
For custard filling: melt margarine in a
heir natural sugars.
NOTE: Vanilla Custard should be made ahead of
ip-- this is where the custard filling will go later.
Put
rack to cool.
Vanilla Cream Filling:.
Put the butter
ddition.
Blend in the vanilla and the applesauce.
Add
otor running, add egg yolk, vanilla and enough iced water to
For the vanilla custard, heat milk in a saucepan
ottomed saucepan.
Split the vanilla bean lengthwise.
Scrape out
nough to hold in the custard. Next, cut the other half
To make the cobbler filling, blend 1/2 Cup of
lour mixture.
Stir in vanilla.
Pour batter into 2
ecome a little sirupy.
Vanilla Custard: Bring the milk, with the
1. Vanilla Custard.
It is always better to prepare the custard before the
efore rolling out.
For filling, mix all ingredients very well
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
et (2 minutes).
Add vanilla; pour into cracker crust.