Stewing some apples for tea. There red one has red flesh like a beetroot! Just got to mix up some custard.
Stewed apples
Tag: Custard
It hasn’t changed
What’s your favorite recipe?
Ingredients
Jelly powder or cubes to make up about a pint of jelly. Choose your favourite flavour.
Fresh fruit, I use raspberries, blueberries or strawberries.
Blancmange powder or if preferred custard powder to make a pint.
Pint of milk.
Two tablespoons sweetner or sugar.
Fresh double cream, choose how much you want.
Toppings, can be glace cherries, or chocolate sprinkled on top or hundreds and thousands.
Make up a pint of jelly /sugar free jelly with about 3/4 of a pint of boiling water and a little slosh of port or sherry and add raspberries or blueberries or strawberries or a mixture of all three (I don’t use sponge fingers as they are too sugary.).
Let cool then store in the fridge overnight to set thoroughly.
Next mix blancmange powder or custard powder with a small amount of milk from a pint and sugar or sweetener to taste.
Put the rest of the milk on to boil, as it starts to boil carefully pour into the custard or blancmange powder mix, stir it in and then pour back into the pan, bring to the boil while stirring and let it thicken on the hob over about a minute.
Turn off the heat and let it cool. To stop it being too hot to pour onto the jelly (it will melt) place the pan of custard/blancmange into a larger pan of cold water (without getting the mixture wet) this allows it to cool, stir it every few minutes to stop it going lumpy and setting. When it is cool enough pour over the jelly.
Finally whisk the cream into stiff peaks and put on top of the custard/blancmange.
The sugar free version is nice to have if you are diabetic but still want a treat.
Serve in nice glass bowls if you can. This gives 6 good sized portions.
New years day trifle
I decided to make a trifle for the New Year. I like doing this because I can make it sugar free. I also got my sister to bring some blancmange over because I hate custard in trifle.
There are lots of different recipes but mine is quite simple. I make up sugar free jelly first. Using about half a pint of boiling water and slightly over a quarter of a pint of port or sherry mixed into the jelly. (if you don’t want alcohol just use three quarters of a pint of water). The reason I don’t use a full pint is because I usually add a punnet of raspberries, blueberries or strawberries into the jelly, and this seems to add to the fluid levels in the jelly. (I don’t use sponge fingers because of the texture and they are full of sugar). Then I let it cool before putting the bowl in the fridge to set. A few hours later when the jelly is set I make the blancmange. That is a packet of blancmange powder mixed with three tablespoons of milk out of a pint. To this I add a tablespoon of sweetner. The rest of the milk is boiled and stirred into the blancmange mix. Then this is poured back into the saucepan and the mixture boiled again until it thickens. Once it is ready you have to wait for it to cool down before you pour it over the jelly. Finally when both layers are set I whip double (heavy) cream into stiff peaks, sometimes with a little sweetner. I spoon this on top of the trifle and serve. This makes enough for four to six servings. Tasty treat for dessert.
Combined?
Somewhere in my warped mind last night I thought I could make my porridge nicer by adding custard powder! I have no idea why. But instead of dismissing it I decided to try it… Yuk!
I mixed up the oats with water, then added in a spoonful of custard powder, remixed it and added a bit of milk and sweetner. Probably not enough milk, as when I microwaved it the result was rather like yellow cement that hadn’t set but was close to doing so. I added some milk and Ate It! I must be mad. The taste of custardy oats is lingering. Yuk….
What odd combinations of food have you tried or created?
Stewed pears and custard
We are still picking pears from the tree and a quick meal is to chop then up into pieces and stew them up in a bit of water and sweetner. Then I make up some custard to pour over the stewed pears. Its warm and sweet for a cold day. It saves the pears from rotting as if you leave them they can get over ripe and go mushy and brown. It’s not bad for an old crooked pear tree that almost blew over one year!
Using up pears
I have lots of pears off our tree, they were hard but are slowly softening. But they have been bruised by falling off the tree and a couple went mouldy. They are tasty and quite sweet. What to do with them?
I cut off the bad bits then chopped up the pears into small pieces. Then I put them in a saucepan and added a little boiling water from the kettle. I added half a tablespoonful of splenda sweetner because it tastes like sugar. I put the pears on a low heat to simmer and soften. Then I made up some powdered custard with about three quarters of a pint of milk. In the meantime I was stirring and crushing the pears till they were soft and cooked. Finally I dished out the pears. I crumbled a couple of digestive biscuits over them to add texture and crunch. Lastly I ladeled the custard over the fruit and biscuits (a bit like a deconstructed pear crumble I think). The result was hot and tasty on a cool autumn afternoon.
How do I make my own blancmange?
This is custard powder made up with milk and sweetner with added chocolate. I love making sugar free trifles. I usually use sugar free jelly and add a bit if fruit (used raspberries today) because trifle sponges are covered in sugar. Then I add blancmange when the jelly is set. I have to let it cool because it can re-melt the jelly. But now I can only get blancmange if my sister posts me some (they still sell strawberry flavour where she lives). The trouble is that most people use custard but I don’t like it’s flavour in trifle. This time I did make custard but added four square pieces of no added sugar chocolate and melted it into the milk. I will use this mix and then add whipped cream on top of the trifle to finish it off. But I just wonder if I can make my own with cornflower and flavourings? That would be a lot easier…
Splat!
This time of year is custard pie or cream pie time….. Oh yes it is? Oh no it isn’t!
What I mean is that usually it would be time for Pantomimes (pantos) in theatres across the land. Last year we were rehearsing Aladdin in our local village hall. We went on to perform it in February of this year. 180 people in a small room for for performances! Impossible now.
Sadly so many theatres are closed and shuttered. There is great concern that they will never open again. Instead of fun there is tragedy.
I hope custard pies are back soon! SPLAT!
Pineapple
A pineapple
Spikey
Neither apple nor pine
Grows on a bush
Causes a hush
When you see it
Juicy and sweet
Packed with yellow pulp
Delicious with cream
Or in an upside down cake.
Pineapple sponge
And custard
Delicious.
Something in the post…
My friend decided to order this for us on line. Carribean chocolate rum cake. It arrived today, a small cardboard box with a yellow hexagonal box wrapped in bubble wrap inside. When I took it out of the box there was a dark round cake inside, it had a small hole in the middle. It was like a sponge cake. The box said you could microwave it, so I made some custard and warmed it through. Very tasty. And where did it come from. Not Tortuga, but Hampshire. Yummy.
X
Mallaband-Brown 