Christmas Traditional vanilla custard

Christmas Traditional vanilla custard

Christmas Traditional vanilla custard
Great Recipe

serves: 4

Ingredients of Christmas Traditional vanilla custard
1 cup milk
1 cup thickened cream
1 vanilla bean (see note)
4 egg yolks
1 tablespoon cornflour
1/3 cup caster sugar

Description of Christmas Traditional vanilla custard
Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

Serve custard warm or cold over stewed fruit, pancakes or crumbles.

Notes & tips for Christmas Traditional vanilla custard
You could use 1 teaspoon vanilla extract or vanilla paste instead of the vanilla bean.
If cooling custard for later use, cover the surface with plastic wrap to prevent a skin forming.

Source - taste.com.au

Christmas Brandy butter Recipe

Christmas Brandy butter Recipe

Christmas Brandy butter Recipe
Great for a hangover

Preparation Time 10 minutes/serves 10

Ingredients of Christmas Brandy butter Recipe
250g unsalted butter, at room temperature
230g (1 1/2 cups) pure icing sugar
80ml (1/3 cup) brandy

Description of Christmas Brandy butter Recipe
Use an electric beater to beat butter in a bowl until pale and creamy. Add icing sugar and beat until light and fluffy. Gradually add brandy and beat until well combined.

Place a 35 x 60cm piece of plastic wrap on a work surface. Spoon brandy butter along 1 edge of plastic wrap to make a 40cm-long log, about 5cm thick. Roll up plastic wrap to enclose butter and twist the ends to seal. Place in the fridge for 2 hours or until firm.

Remove butter from the fridge and set aside for 5 minutes. Unwrap and cut into 1cm-thick slices to serve.

Notes & tips for Christmas Brandy butter Recipe
Serve this butter as an accompaniment to Christmas pudding.

Source - taste.com.au

Christmas Brandy custard Recipe

Christmas Brandy custard Recipe

Christmas Brandy custard Recipe
really easy and lovely with fruitcake as well as pud

Makes 935 ml (3 3/4 cups)/serves 10

Ingredients of Christmas Brandy custard Recipe
560ml (2 1/4 cups) milk
185ml (3/4 cup) thin cream
4 egg yolks
100g (1/2 cup) caster sugar
1 1/2 tbs cornflour
60ml (1/4 cup) brandy

Description of Christmas Brandy custard Recipe
Heat the milk and cream in a medium saucepan over medium-high heat for 4 minutes or until it comes to a gentle simmer. Remove from heat.

Use a balloon whisk to whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in milk mixture. Return to pan.

Place over medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats back of spoon (do not boil). Remove from heat. Stir in the brandy. Transfer to a heatproof serving jug. Serve warm or place a piece of plastic wrap directly on the surface of custard and store in fridge until required.

Notes & tips for Christmas Brandy custard Recipe
Serve this custard as an accompaniment to Christmas pudding.

Source - taste.com.au

Double strawberry sauce with ice cream

Double strawberry sauce with ice cream

Double strawberry sauce with ice cream

Excellent combination with Vanilla iceream, brings it to life. Perhaps couple it with some pancakes for a morning treat.

Makes 2 cups

Ingredients of Double strawberry sauce with ice cream

250g strawberries, hulled, plus 125g extra, hulled, quartered

1/2 cup (110g) caster sugar

1 cup (120g) dried strawberries

Vanilla ice cream, to serve

Description of Double strawberry sauce with ice cream

Place the fresh strawberries, sugar and 1 cup (250ml) water in a large saucepan over medium-low heat. Stir with a wooden spoon for 3 minutes or until sugar has dissolved. Increase heat to high, bring to the boil, then reduce heat to medium-low and simmer, without stirring, for 10 minutes or until the strawberries are soft.

Using a stick blender, blend the mixture until smooth. Add the dried strawberries and cook, stirring, over low heat for 5 minutes or until softened slightly. Remove from heat, set aside in the pan for 10 minutes to cool, then stir in the extra strawberries. Serve warm or cold as a topping for vanilla ice cream.

Notes & tips for Double strawberry sauce with ice cream

Note: This sauce will keep for 2-3 days. Store in an airtight container in the fridge.

Dried strawberries from selected supermarkets and health food shops.

Source - taste.com.au