Explore the decadent world of custards and creams, where rich flavours and smooth textures elevate baked goods to luxury level. 

So you’ve perfected your baked goods, from golden éclairs to delicate pie shells and even the tall sponge cakes. Now is the moment to use the magic of custards and creams to enrich, fill and complete your masterpieces. 

The unsung heroes of baking are these velvety wonders which transform “pretty good” into “utterly divine”. Additionally, they’re quite simple to learn despite their sophisticated names. One mouthful at a time, let’s explore these fantastic fillings, sauces and toppings!  

Ace your base 

Stay calm and whisk on 

Custards reward patience and demand attention. Don’t leave the pot once your custard is on the go or you could risk curdling, boiling over or burning the custard.   

Temperature is key 

Constant whisking and low heat avoid heartbreak, also known as curdling. If the heat was too high, remove your pot or bowl from the heat and place on a board, while whisking to cool. 

Strain away 

When your custard is cooked to perfection it’s a good idea to pour it through a fine mesh sieve to remove any cooked bits of egg or remaining lumps. You may not see these when cooking, so your strainer is your best friend.  

Chill like a pro

When custards are left to cool without being covered, they develop a film on their surface called a “skin”. The skin won’t disintegrate when you mix the custard, but will turn into small lumps. Not a great texture! To prevent that dreaded skin and those little lumps, press clingfilm directly onto the surface of your custard while hot before setting aside to cool.   

The main characters   

Crème anglaise 

Consider this the cool cousin of custards. A smooth, pourable sauce that’s ideal for drizzling over puddings. A delicate dance between milk, egg yolks, sugar, and a dash of vanilla is all that is required. The cooking game is low and slow as the mixture should never boil. This will result in a runny, coating sauce with a velvety texture. 

Crème pâtisserie

A bougie-named kitchen workhorse, often also called crème pat. Fruit tarts, cream puffs and éclairs all feature this rich, pipeable custard. Its secret weapon is cornflour, which guarantees a consistency that is perfect for layering with cakes or pasties. Some elbow grease is required (constant whisking is needed to avoid any lumps forming), but it’s well worth the workout! 

Diplomat cream

A light, dreamy blend of crème pâtisserie combined with whipped cream, resulting in what we can only call a vanilla dream. Use this stable filling in custard slices and trifles; it’s the fluffiest filler, and it steals the spotlight in almost any bake.  

Sabayon

This multipurpose wonder is the group’s extrovert, a frothy custard. Sabayon is made by gently heating sugar and egg yolks until they form a literal cloud of delicate foam. Serve with sweet biscuits, poached fruit or any crumble. 

Chantilly cream

Chantilly cream – the simplest of all – is airy, sweet and vanilla-kissed. Whipped cream is glammed-up with fine sugar and vanilla to create a delicious topping that adds that special touch to any baked dessert!  

Chantilly cream 

Makes about 1 ½ cups  

It is thought that the famous chef François Vatel popularised chantilly cream at the Château de Chantilly in 17th-century France. 

Ingredients 

1 cup (250ml) whipping cream, cold
3 Tbsp (45ml) icing sugar, sifted
1 tsp (5ml) vanilla extract

Method

1. Pour the cream into a large glass bowl. 
2. Whip the cream to soft peaks using an electrichand mixer. 
3. Add the icing sugar 1 Tbsp (15ml) at a time while whipping. 
4. Add the vanilla and whip until stiff peaks.  

Orange crème pâtisserie 

Makes about 2 ½ cups  

This orange crème pâtisserie is fresh and velvety, adding a zesty burst of flavour and creamy decadence to any cake, making it an instant showstopper! 

Ingredients 

1 2/3 cups (400ml) full-cream milk
1 large orange, zested and juiced
4 large egg yolks
1/3 cup (80ml) sugar
1/3 cup (80ml) cornflour
2 Tbsp (30ml) butter

Method

1. Heat the milk and orange zest in a pot on a low heat until just warm and steaming slightly (this process is called scalding the milk.) 
2. Beat the egg yolks and sugar in a large mixing bowl until light and fluffy, about
   3 minutes. 
3. Pour  of the warmed milk into the egg mixture while whisking. 
4. Add the egg mixture into the pot with the remainder of the milk; mix and heat on a low to medium heat (this process is called liaising). 
5. In a small bowl, mix just enough water with the cornflour to create a slurry.  
6. Add the cornflour slurry to the milk mixture while whisking. 
7. Add in the juice. 
8. Cook the custard for about 10-15 minutes while stirring regularly to avoidburning. The custard should bubble to ensure the cornflour is cooked.  
9. Once the custard is cooked and has a smooth texture, remove from the heat.  
10. Add the butter and mix through for a velvety texture. 

Words: Lichelle May
Photographs: Fresh Living Magazine 

Also read: Key baking hacks you need to know

The post The unsung heroes of baking  appeared first on MyKitchen.

No eggs? No problem! You can still get that gorgeous golden shine on your pastries with these clever egg-wash substitutes: (milk, aquafaba, butter, etc.) 

But wait, what actually is egg wash?  

Egg wash is made by whisking whole eggs until you form a smooth consistency. The whisked egg (the egg wash) is used to brush the surface of pastries and dough. It also adds colour when baking – resulting in deliciously golden brown and crispy crusts on your baked goods. 

No eggs? Have an egg allergy? No problem, use these substitutes instead:  

Milk or cream  

Got milk? Great, now you can also use it to brown your pastries. David Joachim, author of The Food Substitutions Bible, says that milk is the best substitute for egg wash. According to him, you should use 1 tablespoon for every ¼ cup of egg wash that the recipe needs.   

@cloudykitchen No egg for egg wash? Milk bakes up less shiny but works great as a sub! #bakingtips #breadtok #breadrolls ♬ original sound – childhood charts

Mayonnaise  

Mayonnaise is a handy substitute when you don’t have eggs on hand. If you have an egg allergy then you may not want to try this since mayonnaise is also made of egg, but it’s a lifesaver when you don’t have any egg-wash on hand. Brush it on your dough or pastry, just as you would do with your egg, for a shiny and beautiful bake. The best part? It won’t taste like mayo at all! 

@tasty Mayo Egg Wash! #mayonnaise #eggwash #pie ♬ original sound – Tasty

Aquafaba 

If you’re vegan, you might have had a run-in with this ingredient before. For those not familiar with it, aquafaba is the liquid left over from canned chickpeas. Are you entertaining your vegan friends or found a new interest in plant-based baking? Then aquafaba is the substitute you’re looking for says Kierin Baldwin, a chef-instructor at the Institute of Culinary Education.  

@amandaahlenius “Chickpea water” is actually called aquafaba! The brine contains the same proteins and starches found in eggs. #eggsubstitute #chickpeas #holidaybaking #bakingsubstitutes #recipehacks ♬ original sound – Amanda Ahlenius

Image: Shutterstock

The post 3 egg wash substitutes  appeared first on MyKitchen.

Coconut is an unsung kitchen hero. Versatile, flavourful and relatively inexpensive, it’s that ingredient we often forget to include on our shopping list. So here are five reasons why it needs to be top of your list next time you hit the supermarket. 

1. Dreamy milk or cream

A great dairy substitute, coconut milk adds its own rich flavour to stir-fries, stews and curries. Coconut cream can be used in the same way as regular cream and can even be whipped or used in making dairy-free ice cream or even meringue pie. “The biggest difference is in their consistency,” says TikToker @kelsey_nixon, cream being thicker and the milk being more liquid.  

@kelsey_nixon Did you know there is a difference between coconut milk and cream? Now you know! #coconutmilk #kitchenhack #cookingtip #easyrecipe #simplerecipe #familydinner #fyp ♬ Steven Universe – L.Dre

2. Flakes of flavour

Coconut flakes can jolly up everything from soaked oats to salads, adding their own crunchy, exotic flavour. You can even make your own to ensure they are super fresh. TikTok foodie @remremdfoodie says you can also make them into chips “by using the bigger hole of your grater”. 

@remremdfoodie Make Healthy Coconut Flakes At Home. Very simple. #coconut #coconutrecipes #healthyrecipes #coconutflakes #moots #weightlossfood #foodblogfeed #naijafoodblog #viraltiktok #recipefeed ♬ original sound – Remremdfoodie

3. Meat-free ‘meat’  

Sporting a lovely texture and bright white hue, coconut meat is rich in good fats and has various health benefits, being high in fibre and iron, manganese, selenium and more. “Coconut meat is incredibly versatile, with its delectable taste and various culinary applications, from creamy curries to refreshing smoothies and indulgent desserts”, says nutritionist @Nmamiagarwal on Instagram. 

 

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4. The oil you need

High in saturated fats, rich and delicious, coconut oil might lurk at the back of your pantry, somewhat forgotten. But once you know how to use it, you will see how much flavour it adds to regular cooking, baking, savoury dishes and salad dressing. Thomas Joseph of Kitchen Conundrums advises to “look for an organic version and a non-hydrogenated version” to get the best of this amazing ingredient.    

5. Water on the go

“Coconut water is a delicious beverage that can be enjoyed on its own or added to smoothies, juices or other drinks”, says The 3-Minute Health on YouTube.  

Harvested from young coconuts, the water occurs naturally inside the fruit and contains hydrating electrolytes and small amounts of carbohydrates and vitamins. Somewhat controversial (too much could be harmful and others tout it as a healthy drink), it can be used in everything from lemonade to cocktails.   

The post 5 wonderful ways with coconuts  appeared first on MyKitchen.

This rich and decadent dessert is perfect for any occasion. Use Selati Sugar and impress your loved ones with this easy-to-make and tasty tiramisu recipe.  

These require minimal effort and serve as the perfect dessert for those not into too much sweetness! Be sure all your diary ingredients are ice cold for the best result.    

Creamy Tiramisu Cups with Selati Sugar

Serves 6–8  

 Ingredients

For the mascarpone cream

2 tubs (500g) ice-cold mascarpone cheese 
1 cup (250g) ice-cold double thick cream 
¼ cup (30g) SELATI ICING SNOW, sifted  
½ cup (125g) cream 
1 tsp (5ml) vanilla essence    

¼ cup (60ml) instant coffee granules 
2 cups (500ml) boiling water  
1 pack (200g) ladyfinger biscuits 
Cocoa powder, for dusting  

 Method

1. Beat mascarpone, double thick cream and icing sugar together until smooth.   
2. Add cream and vanilla to a bowl and whisk to stiff peaks. Fold cream through the mascarpone mixture.   
3. Mix together coffee and boiling water.   
4. Break biscuits to fit the size of your dish. Dip in the coffee soak for a few seconds – not too long or the biscuit will fall apart.   
5. Place alternating layers of coffee-soaked biscuits and a few spoonfuls of mascarpone mixture in 6–8 serving glasses or ramekins.  
6. Refrigerate tiramisu cups overnight.   
7. Serve dusted with cocoa powder.  

The post Creamy Tiramisu Cups with Selati Sugar   appeared first on MyKitchen.

Our mini drop scones with jam and whipped cream are totally scrumptious, and are the perfect teatime treats for the whole family to enjoy this weekend.

SERVES 24 // COOK TIME 20 mins

INGREDIENTS
1 cup cake flour
2 tsp baking powder
½ tsp salt
2 tbsp caster sugar
60g cold butter, cut into cubes
1 egg
⅓ cup milk
1 tbsp cream
Whipped cream, to serve
Strawberry jam, to serve

METHOD
1. Preheat oven to 200°C.
2. Sift the flour, baking powder and salt into a large bowl, then add the caster sugar and butter.
3. Use your fingertips to mix the cold butter into the dry ingredients until it resembles fine breadcrumbs.
4. In a separate, small bowl combine the egg, milk and cream. Add this to the dry mixture.
5. Mix using a butter knife in a cutting motion. Then give a light stir with a spoon. Be careful not to overmix.
6. Grease a mini-muffin tray and drop a heaped teaspoon of mixture in each hole. Bake for 10 minutes or until light golden on top.
7. Cool on a rack. Serve with whipped cream and strawberry jam.

This Mixed berry pie recipe is the perfect dessert for someone who loves to bake and wants to satisfy all their guests! You can even make it with your kids!

The post Mini drop scones with jam and cream appeared first on MyKitchen.

Fun, easy, kid-friendly and totally scrumptious is what these Peppermint Crisp tart cones are! But they have to set, so plan ahead!

SERVES  6 // COOK TIME 1 hour 30 min

INGREDIENTS
6 sugar cones
100 g dark chocolate, melted
2 cups cream
360 g tin caramel
150 g Peppermint Crisp, chopped

METHOD
1. Dip the edges of the cones in the melted chocolate. Place them upside down to set.
2. Heat ⅓ cup cream (do not boil). Mix it with the remaining melted chocolate. Pour a little into the bottom of each cone, then place in the freezer for a few minutes to set.
3. Whip remaining cream until stiff peaks form. Divide between 2 bowls.
4. Place caramel in a separate bowl and whisk lightly to loosen. Set aside ¼ caramel for layering.
5. Fold ¾ caramel and ½ chopped Peppermint Crisp into 1 bowl of cream. Place in a piping bag.
6. Place other bowl of cream in another piping bag.
7. Fill the cones halfway with the Peppermint Crisp mixture, add a dollop of caramel, then fill all the way. Place in the freezer to set for at least 1 hour, but less than 24 hours (or they will be soggy).
8. Finish by topping each cone with remaining whipped cream and Peppermint Crisp.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Not a fan of spending long hours in the kitchen? Save time and energy with this no-churn cherry swirl ice cream – the perfect no-fuss dessert!

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