Thursday, 28 June 2018

Custard dessert

Nina Timm - Tannie Theunisen’s Custard dessert – reinvented
serves 8
1,5 liter very thick custard – use custard powder or make your own
3 cups cornflakes
80 g butter
45 ml golden syrup
2 egg whites
80 g castor sugar
store-bought toffee sauce
Line a bread tin with cling wrap. Place the cornflakes in a food processor and blitz to coarse crumb stage. Melt the butter and golden syrup together and add to the cornflake crumbs, mix and keep one side. Make your custard according to the packet instructions and allow it to cool slightly. Spoon half of the custard in the lined loaf tin and top with half of the cornflake crumbs. Top with the other half of the custard. Close the overlapping clingfilm at the top and allow the custard to set. When you are ready to serve, place the egg whites in your mixing bowl and whisk until it forms stiff peaks. Add the castor sugar, a little at a time while whisking until you have a shiny meringue. Scoop into a piping bag and pipe little meringues on the custard dessert. Use a torch to brown the meringue or place under a very hot grill for literally seconds. Serve with toffee syrup and enjoy

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