Home Made Custard Creams Food

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HOME-MADE CUSTARD CREAMS



Home-made Custard Creams image

A brilliant recipe for making with children, making classic custard creams in your favourite shapes.

Provided by simonbeal

Time 45m

Yield Makes Biscuits

Number Of Ingredients 9

Biscuit
100g margarine/butter
100g flour
50g caster sugar
50g custard powder
few drops of vanilla essence
Filling
150g icing sugar
75g margarine/butter

Steps:

  • Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
  • Preheat the oven to 200C/fan 180C/gas 6.
  • Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
  • Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
  • Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.

HOMEMADE CUSTARD



Homemade custard image

Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 6

200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract

Steps:

  • Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
  • Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium

CUSTARD



Custard image

Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking.

Provided by truebrit

Categories     Sauces

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

1 1/2 cups milk
2 teaspoons cornstarch
1 tablespoon sugar
3 egg yolks
1/2 teaspoon vanilla extract

Steps:

  • Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
  • When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
  • Remove from heat.
  • In a small bowl, beat egg yolks with a fork.
  • Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
  • Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
  • Bring back to a boil, stirring constantly.
  • Remove from heat, and add the vanilla extract.
  • Pour custard into a jug or pitcher, and serve.
  • Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.

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