Baked Custard with Fruit Compote

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Baked Custard with Fruit Compote

 

 

A delicious light dessert of silky baked custard served with a compote of plums, strawberries and blueberries.

 

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Baked Custard with Fruit Compote
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Refrigeration time: 24 hours
  • Cooking time: 50 minutes
  • Standing time: 20–30 minutes

  • Ingredients
  • For the fruit compote
  • 85g (3 oz) sugar (½ cup less 1 tbsp)
  • 170g (6 oz) plums (about 4)
  • 170g (6 oz) strawberries, hulled and halved (⅞ cup)
  • 170g (6 oz) blueberries (1 cup)

  • For the custard
  • 150ml (5 fl oz) whole/full fat milk (⅔ cup)
  • 150ml (5 fl oz) single cream/table cream (⅔ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 28g (1 oz) caster/white sugar (2 tbsp)
  • ½ tsp vanilla extract

  • To serve
  • Single cream/table cream

  • Equipment
  • a shallow ovenproof dish with a capacity of 600ml (20 fl oz) (3 cups)
  • a small roasting tin/pan


  2. Method
  3. For the fruit compote
  4. Wash the plums, halve and remove the stones. Pour 300ml (10 fl oz) of water into a pan, add the sugar and stir over a medium heat until the sugar has dissolved. Bring the syrup-water to a simmer and add the plums. Cook for one minute. Remove from the heat, cover and leave for 10–15 minutes until the fruit has softened but still keeps its shape.

  5. Meanwhile, wash the berries, hull and halve the strawberries. Add them to the plums and stir to distribute the fruit. Transfer the fruit to a serving dish, cover and chill for 24 hours.

  6. For the custard
  7. The next day prepare the custard.

  8. Heat the oven to 170°C (325°F) (gas 3)

  9. Pour the milk and cream into a mixing bowl and add the eggs, sugar, and vanilla extract. Whisk to combine and then strain the custard into the ovenproof dish.

  10. Pour the custard into the ovenproof dish and place this in the roasting tin/pan. Then slowly pour cold water into the roasting tin/pan to a depth of at least 2.5cm (1 inch). Carefully slide onto the middle rack in the oven and bake the custard for 50 minutes until it is set but still has a slight wobble in the centre when gently moved. It will also have an attractive golden skin. Remove from the oven and allow to cool for 20–30 minutes.

  11. To serve
  12. Remove the fruit compote from the fridge to bring it to room temperature.

  13. Divide the custard between four dessert dishes and then spoon the compote around. Cream can also be poured over for a little bit of extra indulgence.

 

Summer Fruit Glory

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Summer Fruit Glory

 

Summer Fruit Glory is a quick summer dessert to prepare that looks very impressive. Layers of mascarpone and strawberry yogurt, summer fruits and amaretti biscuits soaked in Marsala. Delicious!

 

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Summer Fruit Glory
Prepares: 4 servings
 
  • Preparation time: 25 minutes

  • Ingredients
  • 250g (275g) tub mascarpone
  • ½ x 500g pot strawberry yogurt
  • 12 strawberries, hulled
  • 140g (5 oz) raspberries (1¼ cups)
  • 140g (5 oz) blueberries (¾ cup, heaped)
  • icing/powdered sugar for dusting
  • 225g (8 oz) amaretti biscuits (about 24)
  • 4 tbsp Marsala, medium sherry or brandy

  • Equipment
  • 4 x pretty glasses, short tumblers are ideal


  2. Method
  3. Whisk the mascarpone and yogurt together until combined.

  4. Reserve 4 strawberries, 8 raspberries and 8 blueberries for decoration, then lightly mix the other fruits together in a small bowl and dust with icing/powdered sugar to sweeten.

  5. Break the biscuits into small pieces.

  6. Begin layering the glasses. First, divide half the biscuits between the glasses, spreading them evenly over the base. Sprinkle 2 tablespoons of the Marsala (or whatever you are using) over the biscuit crumbs, then top with a quarter of the mascarpone mixture.

  7. Next, divide half the fruit between each of the glasses and layer with another quarter of the mascarpone mixture.

  8. Now, sprinkle the remaining biscuit pieces over the mascarpone mixture and add 2 more tablespoons of the Marsala (or whatever you are using). Top with another quarter of the mascarpone mixture.

  9. Add the other half of the fruit and finally the last quarter of the mascarpone mixture.

  10. You should now have 4 layers of the mascarpone mixture, 2 layers of the amaretti biscuits and 2 layers of fruit.

  11. Decorate with the reserved fruit and sieve over a dusting of icing/powdered sugar just before serving.

 

Creamy Summer Berry Jelly Salad

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Creamy Summer Berry Jelly Salad

 

A delicious summer dessert where fresh raspberries and blueberries are nestled in a raspberry jelly which has a fluffy, creamy cheese topping and a sprinkling of toasted almonds.

 

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Creamy Summer Berry Jelly Salad
Prepares: 6 servings
 
  • Preparation time: 25 minutes
  • Refrigeration time: the time to set the jelly, plus 1 hour

  • Ingredients
  • 1 pkt raspberry jelly/jello
  • 1 lemon
  • 55g (2 oz) raspberries (½ cup)
  • 55g (2 oz) blueberries (⅓ cup)
  • 150ml (5 fl oz) double cream/whipping cream or heavy cream (⅔ cup)
  • 115g (4 oz) cream cheese (½ cup)
  • 40g (1½ oz) icing sugar (⅜ cup)
  • 28g (1 oz) slivered almonds, finely chopped (¼ cup)


  • Equipment
  • A 20 × 20 × 5cm/8 × 8 × 2 inch dish


  2. Method
  3. Finely grate enough of the lemon peel to produce ½ teaspoon and set aside. Then juice the lemon.

  4. Make up the jelly/jello according to the packet and add 2 tablespoons of the lemon juice. Refrigerate until partially set (the consistency of unbeaten egg whites).

  5. Stir the berries into the jelly/jello and then pour the berry mixture into the dish and refrigerate until the jelly has completely set.

  6. Creamy Summer Berry Jelly Salad


  8. Meanwhile, remove the cream cheese from the fridge and let it come to room temperature (about 1 hour).

  9. Once the jelly/jello has set, whip the cream until it forms soft peaks.

  10. Cube the cream cheese and add to the cream, then sift in the icing sugar and beat well until combined. The mixture will become fluffy and thicken. Stir in the grated lemon peel.

  11. Carefully spoon the cream cheese mixture evenly over the jelly mixture and gently level with a palette knife making sure the mixture reaches the edges. Refrigerate for a further 1 hour.

  12. Creamy Summer Berry Jelly Salad


  14. Heat a small frying pan/skillet and tip in the nuts. Over a gentle heat stir the nuts to toast them. This will only take a few minutes. They are ready when they have turned a light golden colour and they begin to smell nutty. Remove from the pan and set to one side to cool.

  15. To serve, sprinkle the nuts over the cream cheese mixture and cut into 6 portions. The first portion is always tricky to remove from the pan but then it becomes much easier.

  16. Creamy Summer Berry Jelly Salad

Updated: August 7, 2017