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.

These custard slices are just as scrumptious without the crumble or white chocolate, so leave them out if you prefer! 

Rooibos and vanilla custard slices

Makes 6 (8x6cm rectangles) 

Ingredients

400g puff pastry, defrosted

For the rooibos custard 

3 cups (750ml) milk, warmed
2 Rooibos tea bags
¾ cup (170g) caster sugar
5 Tbsp (50g) cornflour
6 egg yolks, room temperature
⅓ cup (80g) unsalted butter, chilled and cubed

For the cinnamon crumble

½ cup (75g) flour
⅓ cup (67g) brown sugar
7 Tbsp (105g) butter, room temperature
1 heaped tsp (6ml) ground cinnamon

To assemble 

80g white chocolate, melted

Method 

1. Preheat oven to 200ºC. 
2. Roll puff pastry to 3mm thick. Cut pastry into two 20x20cm squares. Prick all over with a fork.  
3. Line a tray with baking paper. Place one pastry square on top, then cover with a second sheet of baking paper. (If you have another baking tray, do the same with the second pastry square, otherwise bake one at a time).  
4. Cover both evenly with dried rice or beans to weigh it down.  
5. Bake pastries for 20 minutes, then remove beans and paper and bake for another 10-15 minutes until golden-brown.  
6. For the rooibos custard, warm milk and tea bags in a pot over high heat until steaming hot. Remove from the heat, stir well to release tea and set aside for 15 minutes to infuse. 
7. Return to stove and heat until steaming hot and set aside again for 10 minutes to infuse some more. Remove and discard the tea bags. 
8. Whisk together sugar, cornflour and egg yolks in a bowl until smooth.  
9. Slowly add ¼ cup of the warm milk infusion to the egg mixture in a steady stream while continuously whisking. (This tempers the eggs, preventing them from overheating and scrambling.)  
10. Add remaining milk infusion in a steady steam while whisking. 
11. Pour mixture back into the pot over medium heat and add the butter.  
12. Cook mixture over medium-high heat, stirring continuously, for about 5-8 minutes or until thickened and smooth. Lower heat as needed to avoid vigorous bubbling.   
13. Set a glass bowl and fine mesh sieve on a work surface. Strain custard to remove any lumps.  
14. Line a cake tin bottom and sides with foil.  
15. Place one pastry sheet into the tin, pour over custard and smooth with a spatula to level.  
16. Gently press the second pastry square onto the custard.  
17. Cover entire tin with cling wrap and refrigerate for at least 4 hours or overnight to set.  
18. To make the crumble, preheat oven to 200°C.  
19. Using your fingertips, rub crumble ingredients into a rough crumb. 
20. Sprinkle onto a baking tray and bake for 15-20 minutes until golden. Cool. 
21. Remove custard slice from tray and gently slice 6 squares using a bread knife.  
22. Lather melted chocolate on top of squares and sprinkle with crumble topping.  
23. Serve immediately with a cup of Rooibos tea. 

Pastry not playing ball? 

What happens if your pastry squares shrink, becoming smaller than the tin size? Before adding the custard, pull the tin foil lining away from the sides of the tin and up in line with where the base pastry square stops. Insert a small container or object to neatly take up the empty space left on the sides of the tin. This way, the tinfoil will lean against the containers as you pour in the custard, keeping the custard compact and in line with the pastry. Top with the second pastry square and cover as above.   

Recipes: Sjaan van der Ploeg and Fresh Living Magazine
Photographs: Zhann Solomons and Fresh Living Magazine

Also read: Rooibos-pear frangipane tart

The post Rooibos and vanilla custard slices appeared first on MyKitchen.

Is there anything more comforting than a warm bowl of malva pudding on a chilly day? Try one of these four recipes and cosy up with this traditional South African dessert. 

Chocolate and caramel malva pudding 

Serves 6–8 // Total Time 40–45 Min  

Ingredients 

For the malva 

2 cups (400 g) dark brown sugar  
5 large eggs  
1 tsp (5 ml) vanilla essence  
1¾ (263 g) cups cake flour  
½ cup cocoa powder  
2 tsp (10 ml) baking powder  
1 tsp (5 ml) salt  
2 cups (500 ml) cream 
80 g dark chocolate, melted 
2 tsp (1 ml) bicarbonate of soda  
1 Tbsp (15 ml) white spirit vinegar     

For the sauce  

¼ cup (60 ml) butter
1 cup (250 ml) brown sugar
1 can (410 g) evaporated milk
Fresh blueberries and mint leaves, for serving 

For serving   

Blueberries
Fresh mint   

Method  

1. Preheat oven to 180°C. 
2. Cream sugar, eggs and vanilla essence until sugar dissolves. 
3. Sift flour, cocoa powder, baking powder and salt together. 
4. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process. 
5. Fold in melted chocolate. 
6. Combine bicarb and vinegar and add to mixture. 
7. Pour batter into a greased 20×25 cm oven dish and bake for 25 to 30 minutes. Remove from oven and poke holes into pudding using a skewer or sharp knife. 
8. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute. 
9. Pour sauce over hot pudding. 
10. Garnish with berries and mint to serve.

Recipes and photography: Fresh Living Magazine 

Maize malva pudding

Serves 4 // Hands-on 20 minutes // Hands-off 45 minutes 

Ingredients 

200 g caster sugar
2 eggs, at room temperature
1 Tbsp (15 ml) smooth apricot jam
250 g maize meal
1 Tbsp (15 ml) bicarbonate of soda
1 tsp (5 ml) salt
2 Tbsp (30 ml) butter
½ cup (125 ml) milk
1 Tbsp (15 ml) vinegar
1 Tbsp (15 ml) vanilla essence

Method 

1. Preheat oven to 180°C.
2. Beat the caster sugar and eggs until fluffy. Whisk in the jam.
3. Sift the maize meal, bicarb and salt into a separate bowl.
4. Melt the butter in a small pot over medium heat. Add milk, vinegar and vanilla essence.
5. Add both the butter mixture and the egg mixture to the dry ingredients and mix well. Pour into a 2 L ovenproof dish.
6. Bake for 45 minutes, until the top is nicely browned. Serve with custard.

Chocolate & Orange Malva Pudding with Custard 

Serves 8–10 //  Total time 1 hour 45 minutes 

Ingredients

For the custard  

2 cups (500 ml) cream 
2 tsp (10 ml) vanilla essence
3 Tbsp (45 ml) castor sugar
4 egg yolks  

For the pudding 

1 cup sugar
3 eggs 
3 Tbsp (45 ml) apricot jam, heated 
1½ cups (375 ml) flour 
1½ tsp (8 ml) Bicarbonate of soda 
1 tsp (5 ml) salt 
25 g butter 
1½ tsp (7.5 ml) vinegar 
⅔ cup (150 ml) milk 
150 g dark chocolate, roughly chopped 
Zest of 2 oranges  

For the sauce 

1 cup (250 ml) cream 
150 g butter 
¾ cup (150 g) sugar 
¾ cup (180 ml) hot water   

Method 

For the custard 

1. Place the cream and vanilla in a pot over medium heat.
2. Add the sugar and egg yolks to a bowl and whisk for 3 minutes, until pale and thick.
3. Just before the cream starts simmering, remove from the heat. 
4. While whisking the egg-yolk mixture, add around half a cup of the hot cream and stir vigorously to mix through. Continue to add the cream bit by bit, to not overheat and curdle the eggs.
5. Move the custard back into the pot and place over a low heat.
6. Stir continuously for 10–15 minutes until the custard has thickened and coats the back of a spoon.
7. Strain the custard into a jug through a fine mesh sieve to remove any bits. Place a layer of cling film on the surface of the custard and refrigerate until needed. Adding the cling film to the surface of the custard prevents a skin from forming. 

For the malva 

1. Preheat the oven to 180°C.
2. Add the sugar and eggs to the bowl of a stand mixer and beat well until thick, about 2 minutes. Mix through the jam.
3. In a separate bowl, sift together the flour, bicarb and salt.
4. Add the butter, vinegar and milk to a bowl and microwave until the butter is just melted.
5. Add the sifted dry ingredients and the milk mixture alternately to the egg mixture. Beat well until smooth and combined. Stir through the chocolate and orange zest until evenly dispersed. Cover and bake for 45–55 minutes.

For the sauce 

1. Just before the pudding is ready, place the ingredients for the sauce in a pot over medium heat and stir until the sugar has dissolved and butter has melted.
2. Remove the pudding from the oven and place on a cooling rack. Use a skewer or knife to pierce holes all over the surface, through to the bottom of the dish.
3. Slowly pour the warm sauce over the pudding, stopping to let it absorb the liquid before adding more.
4. Serve the malva pudding with the vanilla custard.

Chocolate malva pudding with apricot ganache 

Serves 6 // Cooking time 30 minutes 

Ingredients  

For the pudding 

2 cups (500 ml) milk
2 tsp (10 ml) bicarbonate of soda
2 tsp (10 ml) baking powder
2 cups (300 g) flour
1 cup (200 g) white sugar
½ (3 ml) tsp salt
2 eggs
2 Tbsp (30 ml) vinegar
4 Tbsp (60 ml) apricot jam  

For the sauce 

1 tin (410 g) evaporated milk
¼ (50 g) cup sugar
1 tsp (5 ml) vanilla essence 

For apricot ganache 

100 g dried apricots, chopped
200 g dark chocolate, melted
200 ml cream, heated 

Method 

For the pudding 

1. Preheat the oven to 160°C.
2. In a bowl, mix together the milk and bicarb. In a separate bowl, mix together the remaining ingredients, and then add the milk mixture and stir until smooth.
3. Pour the batter into a baking tray or individual baking ramekins, filling them 3⁄4 of the way, and bake for 30 minutes until golden.

For the sauce 

1. Heat the ingredients in a saucepan until the sugar has dissolved.
2. Pour over pudding as soon as it is removed from the oven so that it can soak in.

For the ganache 

1.  Add all the ingredients into one bowl and mix through until incorporated. Serve with the malva pudding.

Also read: Creamy condensed milk rice pudding

The post 4 warm and wonderful malva pudding recipes   appeared first on MyKitchen.

The slice is right 

This Sunday afternoon tea-time treat is finally in the spotlight, thanks to Editor Chad January. “As a child, I couldn’t wait to get home from church to devour a custard slice”! Here, he keeps that crunchy golden pastry and silky custard cream but adds a flourish of fresh berries and chopped nuts.  

Custard slice with raspberries and chopped nuts
Serves 8 • Total Time 45 Min (Plus 30 Min Chill Time) 

Ingredients
FOR THE CUSTARD CREAM
1L milk
¾ cup white or castor sugar
12 egg yolks
2/3 cup cornflour
2 tsp vanilla essence
6 tbsp butter, softened 

FOR THE PASTRY 
2 rolls puff pastry, defrosted
¼ cup butter, melted  

TO ASSEMBLE 
Fresh raspberries for serving 
Nuts such as almonds, pistachios or pecans, chopped for serving 
Icing sugar for dusting  

Method

FOR THE CUSTARD CREAM  

1. Gently heat the milk and half of the sugar in a saucepan until the sugar dissolves. 
2. In a bowl, whisk the yolks, remaining sugar and cornflour until smooth. 
3. In a separate bowl, combine a ¼ cup of the warm milk mixture with the egg yolk mixture. Stir until smooth. 
4. Slowly pour the mixture into the remaining milk. The mixture should be poured slowly in a thin stream. Whisk the contents of the bowl as you pour. 
5. Decant this mixture into a pot set over a medium heat. 
6. Allow it to cook gently and continuously stir with a wooden spoon for 4–6 minutes until thickened. 
7. Remove it from the heat. Stir in the vanilla essence and butter until dissolved. Set aside to cool. 

 FOR THE PASTRY

1. Preheat the oven to 180°C. 
2. Roll out the pastry on a lightly floured surface. 
3. Cut each sheet into 8 rectangles of about 12 x 8cm each. 
4. Place the pastry onto 2 lined baking trays. Brush the pastry with melted butter before baking for 12–15 minutes. Allow to cool completely. 

 TO ASSEMBLE  

1. Place the cooled custard cream into a piping bag fitted with a star nozzle. 
2. Pipe the custard cream onto one puff pastry rectangle and sandwich with another rectangle. Add another layer of pastry if you’re feeling indulgent. 
3. Repeat this process with the rest of the custard cream and puff pastry. 
4. Chill the custard slices in the fridge for at least 30 minutes before serving. 
5. Serve the slices topped with the raspberries and chopped nuts. Finish it off with a dusting of icing sugar. 

Top tip: Leftover egg yolks can be frozen for 6 months. Be sure to thaw them to room temperature before using. 

If you don’t have a piping bag, fill a reasonably durable plastic food bag with the pastry cream. Tightly seal the bag and snip the corner of the bag to use as a nozzle. 

Photography: Fresh Living Magazine

The post A Decadent Custard Slice: The MyKitchen Way appeared first on MyKitchen.

Mature and classy is exactly what this red wine poached pears with vanilla custard recipe is. Whip up a quick batch at your next dinner party to impress your guests.

SERVES 6 // COOK TIME 1 hour

INGREDIENTS
For the vanilla custard
575 ml milk
1 tbsp vanilla essence
6 egg yolks
2 tbsp caster sugar
2 tbsp cornflour
For the poached pears
1 bottle sweet red wine
125 g sugar
2 cloves
1 cinnamon stick
1 piece lemon rind
1 tsp vanilla essence
1 tsp nutmeg
6 pears, cored and peeled (leave stalks intact)

The post Red wine poached pears with vanilla custard appeared first on MyKitchen.

This deconstructed peppermint crisp pudding was created to complement all of the best South African dessert flavours. It’s also so quick and easy to make!

SERVES  4 // COOK TIME 10 min

INGREDIENTS
4 mini Swiss rolls
1 cup cream
1 tsp cinnamon
1 cup ready-made custard
100 g peppermint crisp chocolate, cut into shards

METHOD
1. Cut the Swiss rolls into 5 equal slices.
2. Whip the cream with the cinnamon and pour in a ziplock bag or piping bag. Cut the nozzle 1.5 cm thick.
3. Spread one spoonful of the custard on to each plate. Then layer the Swiss roll slices over the custard, pipe a few small balls of cream on top of the slices and around the plate, then sprinkle with shards of the chocolate and serve immediately.

The post Deconstructed peppermint crisp pudding appeared first on MyKitchen.