Crazy Custard Pancakes

Custard Pancakes

OMG! Well, what can I say here…..but, these were absolutely delicious!

We were watching a film the other night and the little boy in the film asked for crazy custard pancakes, I had never heard of this before and my curiosity got the better of me……so off I went google search in motion and I found this recipe from Simon Hopkinson (http://www.simonhopkinson.tv/recipe/5/custard-pancakes.aspx). I changed it slightly and cheated with my custard to make it easier to make.

BEWARE! ever so moreish!

You have to try these, especially if you love custard and have a sweet tooth.


This recipe made 6 pancakes

For the Pancakes:

100g Plain Flour

3 Large Eggs (1 for wash)

Pinch Salt

1 Tbsp Olive Oil

100ml Milk

For the Custard:

2 Tbsp Custard Powder

2 Tbsp Caster Sugar

450ml Milk

1 Tbsp Vanilla Extract

1 Tbsp Lemon Juice

For assembling:

1 Tbsp butter

2 Tbsp Sugar

A Little Rum (about 50ml)

  1. To make the batter:- Sift flour into a bowl and make a well in the middle, crack 2 eggs in and add pinch of salt. Whisk together until it becomes stiff, then start slowly adding the milk and whisk through until well combined and runny consistancey. Set aside for at least 30 minutes.
  2. To make the Custard:- Put the custard powder and sugar in a pan along with 1 Tbsp of milk, 1 Tbsp lemon juice and vanilla extract, mix to a paste. Slowly add the milk little at a time and bring to a gentle boil. Make sure you continue whisking until the custard starts to thicken, this should take about 4-5 minutes. You want it quite thick.
  3. Remove custard from heat and allow to cool. Place a piece of cling film over the custard, pressing down on the custard to prevent a skin from forming. Refrigerate for at least 3-4 hours.
  4. To assemble:- When ready, heat a little oil in a non stick fry pan about 20cm diameter on medium to high heat, pour a little of the pancake batter into the pan and swirl around to just a thin covering, cook for a minute or 2 then flip over and cook for a further minute, set aside, and repeat with remaining mixture.
  5. Add 1 Tbsp of butter to the pan, place 1-2 Tbsp of custard in the middle of a pancake, brush edges with a little egg wash. Roll up the pancake half way to cover it, not too tight, then tuck in the sides and finish rolling up to seal, it will resemble a spring roll. Place the pancakes in the fry pan sealed side down and cook for a minute or 2, sprinkle some sugar over and turn, so you are cooking all round.
  6. Once pancake rolls are slightly browned, add in the rum and let bubble and glaze all over.
  7. Remove & Serve. We added some maple syrup to serve and it was delicious! (optional)



Banana Custard & Cream Pudding POTs

Banana Custard & Cream Pudding Pots

In our house a Sunday is the only day we have a pudding after dinner and as we were having a filling stew today, I opted for something a little lighter. This was not only super tasty but really light and lower in calories as I used low fat versions. If you love banana’s and custard you will like this. It is also so quick to make, just 10 minutes to prepare with 30 minutes chilling time.


Serves 4

2 Bananas (keep a few slices to serve)

1 x 400g Tin of Low Fat Custard

1 x 150ml Double Light Cream

1 Tsp Vanilla Essence

2 Flake’s

  1. Empty custard into a large mixing bowl and chill in the fridge for 30 minutes.
  2. Mash the bananas with a fork and add to the custard, crumble in 1 1/2 of flake and mix through to combine
  3. Add 1 tsp vanilla essence to the cream and whisk up until thick, gently fold cream into the custard mix.
  4. Spoon custard into serving dishes and top with a couple slices of banana and crumbled flake.
  5. Serve immediately.

Note: If you have custard powder, put 2 tbsp of powder and 2 tbsp of caster sugar into a pan, add a little milk and stir to a paste, add the remaining milk (about 400ml) and bring to a gentle boil, stir continually until custard thickens. Remove from heat, place a piece of cling film over custard to prevent a skin forming and allow to cool then proceed as above.


Upside Down Apple Cake

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I do hate food going to waste so I used up my leftover apples and made an upside down cake and served with custard……OMG! Yummy! Scrummy!

Classic desserts don’t come much better than this. It was an extremely windy and cold day today so this little warming dessert was just a perfect home comfort Sunday dessert.

 

Makes 2 small individuals (2 x 4-5″ tin) or 1 large (10″ tin)

For the caramelise apples:-

2 Apples (of your choice)

60g unsalted butter

70g Brown Sugar

1/2 tsp ground cinnamon

*

For the cake:

2 eggs

110g unsalted butter

110g Self raising Flour

110g Caster Sugar

1/2 tsp ground cinnamon

1 tbsp milk

 

  1. Pre heat oven to 180 deg fan
  2. Melt 60g butter with the 70g brown sugar and cinnamon, stir together and put into the bottom of your tin.                                                                              20200209_115558
  3. Peel and slice your apples and place on top of the caramel.                                              20200209_115749
  4. Beat the cake ingredients together in a mixer and pour over the apples.                      20200209_121239
  5. Bake for about 35-40 minutes or until the cake springs back when pressed.
  6. Remove from oven and tin and serve. Yum!

 

 

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Sticky Toffee Pudding

 

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Well what can I say apart from sweet, luxurious and low calorie count! Yes, you heard right, LOW CALORIE Count, this little pudding is just 233 Kcal. Trust me too, you won’t believe it is a slimming version, the taste is so delicious. Another great little find from PON, I adapted slightly to my own tastes.

 

Makes 4

75g Self Raising Flour

1 tsp baking powder

1 tbsp black treacle

3 tbsp light soft brown sugar

50g reduced fat butter

2 large eggs

1 tbsp honey

1 tbsp maple syrup

 

  1. Preheat your oven to 180 deg.
  2. Put all of the ingredients into a bowl (except the honey & maple Syrup) and whisk them together until combined. Do not over whisk you want to keep as much air in the mixture as possible.                                                                                20190616_175014-1
  3. Evenly distribute the clear honey and maple syrup into ramekins and then top with the cake mixture (about half way, leave room for the cakes to rise)
  4. Bake in the oven for about 20 minutes, remove and allow to cool slightly.
  5. Turn out on serving dishes and serve. I served with some low fat custard. Yum!

 

 

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Chocolate & Black Cherry Ravioli

O.M.G. what can I say, another satisfying little dish. Ever since I got my pasta maker I’ve been keen to use it, so this weekend I decided to try something different. So deliciously scrumptious!

Serves 6

For the Ravioli

300g Plain Flour

1 tbsp of cocoa powder

3 eggs

1 tbsp olive oil

1 tbsp of milk

For the Frangipane

100g ground almonds

100g powdered sugar

100g butter

1 egg

1 tbsp flour

1 tbsp dark rum

 

Others

200g caster sugar

1 vanilla pod

Handful of Black cherries

1 egg for wash

 

  1. Prepare the dough for the ravioli by mixing all the ingredients together in a mixer. Allow the dough to rest for about 1 hour covered in cling film.
  2. Meanwhile, mix up the frangipane by mixing all ingredients in a mixer until you get a thick mixture. Put into a piping bag and refrigerate until ready to use.                                                                                                                                      20180324_160519_001.jpg
  3. Cut the dough in half and flatten with your hands, then feed through a pasta maker (No. 4 or 5 setting) (or roll out to about 2mm if you don’t have one).

     

  4. Lay the pasta on a floured surface, with the piping bag place a dollop of frangipane evenly spaced on 1 of the sheets, then place a cherry on top and brush around each one with egg wash.
  5. With the other sheet of pasta lay on top and press down to seal. Cut the ravioli using a cutter and seal the edges with a fork.                                                          20180324_163707
  6. Bring about 2 litres of water with the sugar and vanilla to a boil, place the ravioli in the water and cook for about 3-4 minutes. Remove with a slotted spoon.                                                                                          20180325_131128
  7. Meanwhile, heat up some custard.
  8. Serve in soup bowls, pour custard in bowl and add in the ravioli, add in some black cherries and grated some dark chocolate over for extra sweetness. Yummy!

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Banoffee Custard Tarts with Toffee Cream

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This was a recipe I picked up from fellow blogger https://greencookingblog.wordpress.com/ , I just loved the sound of it as I love Banoffee…my ultimate fav! They turned out very tasty indeed, although I think I’ll get deeper trays the next time as I would have loved them to be bigger…lol! I wasn’t sure what to serve with it, I had some cream and toffee left so……yep…voila…toffee cream….and it just went so well.

 

Makes 12

  • 250g granulated sugar
  • 100g butter
  • 200ml double cream
  • a pinch of salt
  • 1 ripe banana
  • 1 pack Shortcrust pastry (you can alternatively make your own)
  • 3 egg yolks
  • 300ml milk
  • 1tsp nutmeg

 

  1. In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously…..please be patient as this can take about 10 mins but it will start to brown and dissolve.                                                         This was after 5 mins. 20160521_153900 This was after about 8 mins. 20160521_154002              Then 10 mins….20160521_154601
  2. When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
  3. Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
  4. Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
  5. Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
  6. Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
  7. Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork 20160521_160055
  8. Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
  9. Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
  10. Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
  11. In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
  12. Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
  13. Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
  14. Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
  15. With the left over cream (100ml and toffee (about 2 tbsp), whisk up in a bowl with 1 tsp of vanilla extract until light and fluffy.
  16. Serve….oh so yummy!

 


Toffee Apple Custard Tarts

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I was inspired to try these by a local baker I met this week, I have to say I didn’t quite get the custard as I would have liked but they did taste absolutely divine.

Makes 6-8

For the filling:
3 large free range eggs, plus 2 large free range egg yolks, lightly beaten
1 pint of single cream (2 cups)
2 ounces caster sugar (a scant 1/4 cup)
1/2 tsp vanilla extract
1 1/2 whole nutmegs, grated
1 tsp of softened butter

For the toffee sauce:

150g caster sugar

75ml pot double cream

25g butter

Base:-

3-4 sheets Filo Pastry

1/2 Lady Red Apple – sliced very thinly

 

  1. Place the cream and vanilla into a saucepan and bring it up to a simmer.
  2. Whisk the beaten eggs and sugar together in a large heatproof jug.
  3. Slowly pour the hot cream over the beaten eggs, whisking continuously.
  4. Whisk in half of the nutmeg.
  5. Carefully pour the whisked mixture into the pastry case and scatter the rest of the nutmeg over top.
  6. Bake for 10 minutes, then place the sliced apple on top carefully, place back in the oven for a further 20 mins or until the filling is golden brown, firm in the centre and slightly puffed.
  7. Meanwhile, cut the filo pastry into squares, size to fit your muffin tin. Lightly grease your tin.
  8. Brush the filo with melted butter and place 3 squares on top of each other to form a star shape, carefully press into muffin tin. 20160416_151009
  9. Now to make the toffee, tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
  10. Turn up the heat and bubble for 4-5 mins until you have caramel.
  11. Take off the heat, then carefully stir in the cream and butter.  20160416_150921
  12. Once oven has finished, remove and spread the toffee over the top and allow to cool for about 1 hour. Serve! Yummy!

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Custard Creations

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Looking for a wee dessert tonight so raided my cupboards and came up with these little bowls of delights.

 

Made 4 ramekins – each one different

11/4 packet of custard Powder

1 pint boiling water

1 Banana

4-6 squares of Dark chocolate

Chopped Hazelnuts – 1 tablespoon

4 teaspoons of sugar (Demerara or Caster)

1. Mix custard and boiling water in a bowl to get your base ingredient

 

Ramekin 1 – Disaronno custard brulee

1. Chop 1/2 banana and soak in 1 tablespoon of disaronno/Amaretto liquor (could use brandy/orange liquor) for 5 mins.

2. Lay banana at bottom of Ramekin then pour over some of the custard mix.

 

Ramekin 2 – Chocolate delight brulee

1. Melt 2 Dark Chocolate squares and mix with some of the custard mix

2. I crushed a chocolate cookie and placed at the bottom of the ramekin for extra crunch, then pour in the custard mix.

 

Ramekin 3 – Chocolate orange custard

1. Melt 2 Dark chocolate squares and mix with the custard mix, then add in a 2 drops of orange essence, mix and pour into ramekin

 

Ramekin 4 – Chocolate, Banana and Hazelnut pot

1. Slice 1/2 banana and put at bottom of ramekin, sprinkle some chopped hazelnuts over banana

2. Melt 2 Dark Chocolate squares, mix with custard and pour over.

 

Once ramekins are ready put into a ban maree and cook at 160deg in oven for 30-35 mins to thicken up. Remove and let cool before putting in refrigerator for approx 3 hours to let set.

When you are ready to eat, sprinkle some Demerara Sugar or Caster if you prefer over top and place under a very high grill for about 5-10 mins until slightly bubbly. (or if you have a cooks blow torch, go for it)

Yummy….Yummy….Yummy.


Chocolate orange custards

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Aren’t we always looking for healthier desserts? Guilt Free? Low Fat? Low Calories? My answer is yes, but I don’t want to compromise on flavour. This is perfect, delicious and healthier.

 

Serves 2  – per serving 169 kcal, 5 g fat (3g sat fat), 23g carbs, 8g protein

3/4 cup of skimmed milk

4 squares of 90% cocoa chocolate

2 teaspoons of vanilla extract

1 egg

1/2 teaspoon of orange extract

1 tablespoon of splenda sugar

butter

 

1. Pre-heat oven on Multilevel to 160 deg. Butter bottom and sides of custard mould/dish and sprinkle some sugar around, shaking off excess. Place into a shallow dish and set aside.

2.  In a saucepan mix milk, 1 tablespoon of sugar, chocolate pieces and 1 tsp of vanilla extract, gently heat through until chocolate is melted.

3. In a bowl combine egg, 1 tsp vanilla extract and 1/2 teaspoon of orange extract.

4. Gradually whisk the milk mixture with the egg mixture and remove any foam from surface.

5. Pour mixture into the moulds, pour boiling water into the shallow dish around the moulds and place in oven for approx 30-35 mins.

6. Remove moulds from dish and allow to completely cool in moulds/pots on a rack. Once cooled, cover and refrigerate for approx 2 hours.

7. To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Then place a dessert plate over each custard, turn mold or custard pot and plate over together releasing the custard onto plate. Decorate with some strawberries for garnish.

Yummy!!


Light Low Calorie Chocolate Mousse

Choclate mousse

Did someone say Low calories Chocolate Mousse? Oh yes…..yummy and low calorie!

 

Serves 2-3 about 150 calories per serving.

50g plain chocolate 70% solids

150g low fat ready made custard

2 medium egg whites

Rasperberries and icing sugar to decorate

 

Melt the chocolate over a bowl or boiling water or in a pan on Induction Hob, number 1 setting

Remove and let cool but do not let it set. Stir the custard into the melted chocolate.

Whisk the egg whites together until fairly stiff

Stir/Fold the egg whites half at a time into the melted chocolate mixture with a metal spoon

Divide the mixture into small bowls or teacups, cover with cling film and refrigerate for 1 hour.

Remove from fridge and dust with some icing sugar or grated chocolate and decorate with rasperberries

Delicious low fat/calorie pudding…