Creamy Custard Slices

Creamy Custard Slices

Huletts.
Ingredients:
Crust

1 roll of bought Puff Pastry

Tip: A popular alternative to the puff pastry case is to use Cream Crackers, which are just as delicious and don't require baking.

Filling

45 ml (3 tbsp) Cornflour
750 ml (3 cups) Milk
45 ml (3 tbsp) Huletts White Sugar
Pinch of Salt
2 Eggs, beaten
5 ml (1 tsp) Butter
5 ml (1 tsp) Vanilla Essence OR Almond Essence

Vanilla Glacé Icing

250 ml (1 cup) Huletts Icing Sugar
30 ml Hot Water
Pinch of Salt
2 ml Vanilla Essence
close

Method:
Crust

Cut the pastry into two equal sheets and place onto baking paper. Prick the pastry a few times.Chill the pastry and then bake it in a very hot oven (230ºC) for 10 minutes.
Leave to cool before filling.

Filling

Mix the cornflour with a little of the milk.Heat the rest of the milk, sugar and salt to boiling point. Add the cornflour mixture, stir well and cook until thick.Add the hot mixture to the beaten eggs, stir and heat together until the mixture just reaches boiling point. Remove from the heat and add the butter and vanilla or almond essence.
Leave until well cooled and spread the filling on one crust, placing the other on top.

Vanilla Glacé Icing

Mix the hot water and icing sugar together. Add the salt and essence and beat until smooth.
Drizzle the icing over the tart and cut into squares just before serving.

COCONUT CARAMEL STICKY PUDDING (Wheat Free)

Serves: 4
Allergens: Wheat free

Prep time: 15 minutes
Cooking time: 25 minutes

Ingredients:
1 1/2 cups cream
1/2 cup desiccated coconut
1 t vanilla extract
1/2 cup grated palm sugar
4 egg yolks, beaten

Cooking instructions:

Preheat the oven to 180 C.

Place a saucepan over a medium to low heat and add the cream,coconut, vanilla extract and palm sugar. Bring to a simmer and stir until the sugar dissolves.

Remove from the heat and pour into a mixing bowl, along with the egg yolks. Whisk until combined, then transfer to a heatproof dish.

Place the dish in a bain-marie (or in a larger baking dish filled with a shallow pool of water) and bake for 20 minutes, or until the pudding is golden and set.

Remove from the oven and refrigerate to set before serving.

KAHLUA-DRENCHED TIRAMISU TOPPED WITH DELICATE CHOCOLATE SHAVINGS

Ingredients:
2 x 250 g tubs mascarpone
1 cup fresh cream
1 vanilla pod, split and seeds scraped out
2 Madeira loaf cakes
1 cup strong black coffee
1/3 cup Kahlua
100 g organic dark chocolate, grated
cocoa powder, to dust

Cooking instructions:

In a large mixing bowl, whisk the mascarpone, cream and vanilla seeds until combined. Cut the Madeira cakes into slices and dip each slice into the coffee. Arrange the slices to cover the bottom and sides of your serving dish. Drizzle over the Kahlua and any remaining coffee. Spread the mascarpone mixture over the cake slices and scatter over the chocolate.

Dust generously with cocoa powder and chill overnight.

Luxury Spiced Rice Pudding

Ingredients

2/3 cup (160ml) milk
1 cup (250ml) cream
½ cup (125ml) Arborio rice, rinsed and drained...
1/3 cup (80ml) castor sugar
1 cinnamon stick
4 cardamom pods
3 star anise
1 tsp (5ml) vanilla essence
2 egg yolks
¼ cup sultanas


Instructions:

1 Preheat the oven to 160°C. Grease a 23cm x 16cm ovenproof dish.
2 Combine the milk, cream, rice, sugar, cinnamon, cardamom, star anise and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until the mixture just comes to a simmer. Remove from the heat and set aside for 15 minutes to infuse.
3 Discard the cinnamon stick, cardamom, and star anise. Stir in the egg yolks and sultanas, then pour into the prepared dish. Bake or 30 minutes or until the rice is tender and custard is set. Remove and set aside for 10 minutes to rest before serving.

Tip
If using regular rice, reduce milk to ½ cup (125ml) and cook for 40 minutes.

Lemon Buttermilk Pudding Cake

 

I simply love this recipe and I am making it again tonight. if you don't have ramekins, use solid tea cups or use one round solid big ramekin type dish that can fit in a oven dish with water.

Lemon Buttermilk Pudding Cake

 

1 c. sugar

1/3 c. flour

1/4 t. salt

4 large eggs, separated

1 1/2 c. full fat buttermilk

zest of two large lemons

1/2 c. fresh lemon juice

 

Line 8 ½ cup ramekins with sunflower oil and dust with castor sugar. Discard excess sugar. Get a deep dish ready that can hold the ramekins and enough hot water.

 

In a mixing bowl, whisk together sugar, flour and salt. In another mixing bowl, whisk together egg yolks, buttermilk, lemon zest and lemon juice until blended. Make a well in the flour mixture, and pour egg yolk mixture into centre. Whisk mixtures together until smooth. Meanwhile, beat egg whites with whisk attachment of mixer until peaks form. Carefully fold in 1/3 of egg whites into lemon mixture, and stir to lighten mixture. Then fold in remaining egg whites, being careful not to deflate the batter.

Transfer to ramekins and place in water bath. Fill with boiling water, ¾ of on the side of the ramekins.

 

Bake @ 190 degrees C for about 40 minutes. Enjoy immediately!

 

 

Cinnamon Dumplings ( Sous kluitjies)

 

 

I always make more sauce with this recipe.

 

Ingredients

 

• 120 g (215 ml) cake flour

• 10 ml baking powder

• 1 ml salt

• 15 ml butter

• 1 egg

• 125 ml milk

• 2,5 ml ground nutmeg

• 15 ml sugar

• 15 ml butter

 

 

Syrup

 

• 5 ml butter

• 30 ml sugar

• 2 ml ground cinnamon

 

Instructions

 

Sift flour, baking powder and salt together into a mixing bowl.

 

Rub butter into the mixture until it looks like breadcrumbs.

 

Whisk egg and milk together and add to the flour mixture.

 

Mix well until a stiff dough is formed.

 

Leave for 15 minutes.

 

Put 500 ml water into a saucepan and add a pinch of salt.

 

Bring to the boil and then reduce heat to a very low point.

 

Spoon tablespoonsful of dough into water and put the lid on. (Don't put too many in the saucepan at the same time.)

 

Boil 8-10 minutes.

 

Mix the 15 ml sugar and 2,5 ml cinnamon to make cinnamon sugar.

 

Remove dumplings from water, place in bowl and sprinkle cinnamon sugar on top.

 

Dot with 15 ml butter.

 

 

Make the syrup: Add 5 ml butter, 30 ml sugar and 2 ml cinnamon to the water in which the dumplings were boiled.

Pour the syrup over the dumplings and serve immediately.

 

Leap year pudding

 

 

Serves 6

 

Ingredients

 

• 1/3 cup butter (75 gram butter)

• 1/2 cup (125 ml) sugar

• 2 jumbo eggs (or 3 smaller eggs), separated

• 1 teaspoon (5 ml) vanilla (optional)

• 1 cup (250 ml) flour

• 2 teaspoons (10 ml) baking powder

• 1/4 teaspoon / 1 ml salt

• 1/3 cup (85 ml) milk

• 1/4 cup apricot jam (approximately)

• 1 cup (250 ml) milk (to use in second half of baking process)

• 2 tablespoons (30 ml) castor sugar

 

 

Method

 

1. Pre-heat oven to 180ºC

2. Cream the slightly softened butter, sugar and egg yolks together until it is light and fluffy. Mix optional vanilla into the mixture.

3. Sift the flour, baking powder and salt together into the butter and sugar mixture and add 1/3 cup (85 ml) of milk and combine.

4. Pour the mixture into a greased baking dish and bake for 30 minutes at 180ºC (until baked through and a skewer comes out clean).

5. While the cake is baking, whisk the egg whites while adding castor sugar bit by bit, until you have turned it into a meringue mixture.

6. Remove the pudding from the oven, but do not switch the oven off yet.

7. Spread the jam over the cake to cover it lightly. Pour the 1 cup (250 ml) of milk over the pudding, and the cover with the meringue mixture.

8. Return to oven and bake about 20 minutes, until the meringue starts to darken.

Serve warm.

 

TAPIOKA POEDING

 

 

 

TAPIOKA POEDING

(PADDAOGIES)

 

 

 

Bestandele

 

500g pakkie tapioka (6½ koppies na geweek)

6 koppies melk

90g botter

knippie sout (2ml)

8 eiers geskei

250 ml suiker

12.5ml vanielje

appelkooskonfyt

klapper

 

 

 

Instruksies

Week die tapioka vorige dag in kookwater. Kook die melk, geweekte tapioka, botter en sout saam. Kook oor stadige hitte en roer gedurig.

 

Skei die eiers.

 

Klits die geel van die eiers saam met die suiker.

 

Voeg die geklitse eiermengsel by die melkpap.

 

Roer gedurig tot pap dik en gaar is.

 

Roer vanieljegeursel by.

 

Skep die gaar pap in twee gesmeerde oondvaste bakke.

 

Drup lepelsvol appelkooskonfyt oor die poeding en strooi ‘n bietjie klapper oor.

 

Klits die eierwitte tot styf.

 

Vou die styfgeklopte eierwitte bo-oor.

 

Bak in oond tot eierwitte goudbruin is.

 

(Die resep is vir twee oondbakke. Dit vries baie goed. Die resep kan ook halveer word.)

Chocolate Lasagna Recipe

 

 

 

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

1- 12 ounce tub Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large Ziploc bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Vrystaatse Melkpoeding

 

 

 

Jy benodig

2 eetlepels botter

2 groot eiers, geklits

5 koppies volroommelk

1¼ koppie suiker (240g)

1¼ koppie koekmeel (150g)

1 eetlepel bakpoeier

 

 

Só Maak Jy

 

 

Verhit die oond tot 180 ºC (sonder waaier) en smeer ’n oondvaste bak (met ’n inhoudsmaat van 2 liter) met botter (ekstra).

 

Meng die eiers, melk en suiker. Meng die meel en bakpoeier en gooi die melkmengsel daarby.

 

Gooi die beslag in die gesmeerde bak, met die klontjies botter bo-op en bak dit vir 30 minute. Skakel die oond af en los die poeding daarin vir so 20 – 40 minute in die oond om af te koel en te stol. Ons ons eet die poeding gewoonlik warm, maar koud is dit net so lekker – dan smaak dit amper soos ’n korslose melktert.

 

OLD FASHIONED RICE PUDDING IN YOUR SLOW COOKER

 

 

 

 

http://www.food.com/recipe/old-fashioned-slow-cooker-rice-pudding-192661

 

Ingredients:

 

3/4 cup long-grain white rice

3 cups milk

3/4 cup granulated sugar

3/4 teaspoon ground cinnamon

1 pinch salt

1/3 cup butter, melted

sweetened whipped cream

 

Directions:

 

In a colander, rinse rice thoroughly under cold water.

 

Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.

 

Add remaining ingredients, except for butter & whipped cream.

 

Stir to combine.

 

Pour butter over rice mixture.

 

Cover and cook on HIGH for 2 and 1/2 to 3 hours, until rice has absorbed the liquid.

 

When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

 

Peanut Butter Mousse Torte

Ingredients:

 

 

Crust

32 Oreos, ground to fine crumbs

5-1/3 tbsp unsalted butter, melted

Pinch of salt

 

Filling

2 cups heavy cream

1/4 cup confectioner's sugar, sifted

12 oz softened cream cheese

1-1/2 cups creamy peanut butter

2 tbsp whole milk

1/4 cup chopped salted peanuts

 

Crunch

1/2 cup salted chopped peanuts

1/2 cup mini chocolate chips

2 tsp sugar

1/2 tsp cocoa powder

1/4 tsp ground cinnamon

Dash of nutmeg

 

Ganache

1/2 cup heavy cream

4 oz. finely chopped dark chocolate, 70% cacao or better

1/2 cup chopped salted peanuts

 

Instructions:

 

1. Heat oven to 350 degrees F. Place a buttered 9-inch springform pan on a baking sheet. In a small bowl, combine the cookie crumbs, salt and melted butter. Press mixture into the pan to form a thin layer on the bottom and sides. Freeze crust for 10 minutes. Bake for 10 minutes, and then let it cool completely on a wire rack.

 

2. To prepare the crunch, combine 1/2 cup chopped peanuts, chocolate chips, sugar, cocoa powder, cinnamon and nutmeg in a small bowl. Toss with a fork and set aside.

 

3. For the filling, whip 2 cups of the cream using a stand mixer bowl and whisk attachment until medium peaks are formed. Beat in 1/4 cup of the confectioner's sugar, whipping cream until it holds medium-firm peaks. Transfer to a separate bowl and refrigerate.

 

4. Wipe out the mixer bowl. Using paddle attachment, beat the cream cheese and remaining 1 cup of confectioner's sugar on medium speed until the mixture is satiny smooth. Beat in peanut butter, milk, and 1/4 cup of chopped peanuts.

 

5. Next, gently fold in about 1/4 of the chilled whipped cream using a large rubber spatula. Then, stir in the crunchy peanut mixture. Finally, gingerly fold in the remaining whipped cream. Scrape the mousse out of the mixer bowl and into the crust, filling right to the top. Cover with plastic wrap and refrigerate at least 4 hours (or overnight) until firm.

 

6. For finishing, melt the chocolate in a heat-proof bowl set over a saucepan of simmering water. Remove from saucepan after about 3 minutes, or when the chocolate softens and starts to melt. Remove from water. In another saucepan, bring 1/2 cup of cream to a full boil. Using a small rubber spatula, stir cream into chocolate gently blending mixture until smooth.

 

7. Pour the chocolate ganache over the top of the torte, smoothing with a metal icing spatula. Spread the peanuts over the top and chill in refrigerator to set, at least 20 minutes. Remove sides of spring form pan when ready to serve.

 

Princess Pie (Coconut Cream Pie)

 

 

 

Crust:

1 cup flour

1/2 cup butter, melted

2 Tbs sugar

1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

 

 

Layer two:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

 

 

Layer three:

1 small package coconut cream instant pudding

1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

 

Coconut Cream Pie

 

 

 

via Living Healthy With Chocolate & Paleo Parents

Crust:

1/4 C pecans

1/2 C almond flour

1/2 Tbsp honey

3 Tbsp coconut oil, melted

Chocolate Layer:

6 Tbsp Enjoy Life Chocolate Chips

1 Tbsp + 1 tsp heavy cream (or butter)

Coconut Cream Layer:

1 can full fat coconut milk

1 large egg

3 Tbsp arrowroot powder

3 Tbsp raw honey

1/2 tsp vanilla extract

1/2 C shredded coconut, unsweetened

1/8 tsp salt

Coconut Whipping Cream:

1/2 C full fat coconut milk, chilled (light coconut milk will not work)

toasted coconut to garnish

 

Kaneelsuiker-churros met sjokolade-en-likeursous

Beïndruk almal met dié heerlike Spaanse nagereg.

Genoeg vir: 6
Bereidingstyd: 15 minute
Gaarmaaktyd: 8 minute


Bestandele


• 125 ml (125 g) botter
• 500 ml (270 g) bruismeel
• 10 ml fyn kaneel
• 3 groot eiers
• 125 ml (105 g) suiker
• sonneblomolie, vir diepvetbraai

SOUS


• 100 g donkersjokolade, gesmelt
• 125 ml room
• 50 ml Kahlúa of koffielikeur (opsioneel)


Instruksies


1 Verhit die botter in ’n kastrol saam met 250 ml water en 2 ml sout. Gooi die meel en die helfte van die kaneel by en roer vinnig en aanhoudend oor lae hitte tot die mengsel ’n bol vorm. (Dit duur omtrent ’n minuut.) Haal die kastrol van die plaat af en roer al die eiers op een slag met ’n houtlepel in. Gooi 50 ml suiker by en hou aan roer tot die deeg glad is.
2 Verhit genoeg olie vir diepvetbraai in ’n kastrol oor medium hitte. Skep die deeg in ’n spuitsak met ’n groot sterpunt en druk 12 cm-stroke daarvan in die warm olie. Braai drie of vier stroke op ’n keer tot goudbruin aan albei kante – draai dit een keer om. (Dit duur omtrent twee minute aan ’n kant.) Skep die churros uit die olie en laat dit op kombuispapier dreineer. Meng die orige suiker en kaneel en sprinkel dit bo-oor.
3 Sous Gooi die bestanddele in ’n glasbak en verhit dit oor ’n kastrol met stadig pruttende water tot die sjokolade smelt en die mengsel glad is. Sit dit voor as ’n doopsous saam met die warm churros.

Sago Pudding - Microwave recipe

 

 

 

Ingredients:

 

 

250 ml sago

1,5 litre milk

pinch salt

1 tbs margarine

250 ml sugar

3 eggs, separated

1 tsp vanilla essence

Soak sago for 3-4 hours in 500ml milk




Instructions:

Boil 1 litre milk, salt and margarine on high for 10 minutes in a deep microwave bowl.

Meanwhile, mix 3 egg yolks and sugar till creamy.

 

Remove milk mixture, add sago and mix well.

 

Microwave for 5 minutes, stir well.

 

Microwave for 5 minutes, stir well.

 

Add egg mixture, stir and microwave for 5 minutes, stir well.

 

Add stiffly beaten egg whites and vanilla essence.

 

Lightly mix.

 

Allow to cool and set for 15 minutes.

 

Enjoy with a little apricot jam and custard.

Granny's Banana Cream Pie

Ingredients:

 

3/4 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

2 tablespoons butter or 2 tablespoons margarine

1 teaspoon vanilla extract

3 medium firm bananas

1 9 inch pie shell, baked

whipped cream or Cool Whip

sliced banana

 

 

 

Directions:

1.       In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.

2.       Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.

3.       Remove from the heat.

4.       Stir a small amount of cream mixture into egg yolks; return all to saucepan.

5.       Cook for 2 minutes, stirring constantly; remove from the heat.

6.       Add butter and vanilla; mix well; allow to cool slightly.

7.       Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.

8.       Cool; before serving, garnish with whipped cream or Cool Whip and bananas.

9.       Refrigerate any leftovers.

LEMOENKOEK

LEMOENKOEK

 

 

 

Bestandele:

3 eiers geklits

1k suiker

1 en 1/2 k meel

1 en 1/2 t bakpoeier

180ml melk

Sout

45 ml margarine

 

 

Voeg suiker by eiers en klits goed. Sif meel, bakpoeier en sout saam.

Meng met eiers.

Kook melk en margarien saam.

Roer in meelmengsel. Bak 20-30 min 180.

Laat bietjie afkoel, prik en gooi sous oor.

 

 

Sous:

 

1 en 1/2 k suiker

1 k water

45 ml margarien.

 

Kook 5 min, haal af en voeg 1 k lemoensap en 45ml lemoenskil by.

Gooi oor koek

As afgekoel het, sprinkel versiersuiker oor.

Kan ook bedien met styfgeklopte room

Ek bak my koek in glasbak, gooi die stroop oor en los dit in die bak. Ek skep dit dan blokkiesgewys uit soos benodig.

 

 

Malva Poeding

 

MALVA POEDING

 

Bestandele

 

250 ml meelblom

5 ml koeksoda

5 ml appelkooskonfyt

5 ml margarien

250 ml melk

1 eier

250 ml suiker

5 ml suurlemoensap

 

Metode

 

Room botter en suiker

Voeg eier by

Voeg suurlemoensap, koeksoda en appelkooskonfyt by

Bak in glasbak teen 180 grade C vir 1 uur.

 

 

 

Stroop

 

250 ml room/melk

125 ml margarien

250 ml suiker

125 ml kookwater

 

Metode

 

Kook alles saam vir twee minute en gooi oor poeding sodra dit uit die oond kom.Bak nog ‘n klein rukkie tot karamelagtig.

Oreo peanut butter cup no bake dessert

 

 

Ingredients

 

20 chocolate cream-filled chocolate sandwich cookies, divided

2 tablespoons butter, softened

1 package (8 ounces) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners' sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 ounces) instant chocolate fudge pudding mix

 

Directions

 

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings

 

 

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