Baked Custard

I don't often make dessert unless we have people over for dinner.  Other than consideration for my waistline, this is normally for reasons of scale - it is just too hard to find recipes for two people, or recipes which don't require a considerable effort.  Usual standbys are icecream, Spanish hot chocolate, or store-bought dessert cups (tiramisu, and "Gu" ganache are favourites in the latter category).

But finally, I have a quick and easy dessert, designed for two but easy to scale for more.  And easy to dress up and modify for a change of flavour.



Baked custard takes about 40 minutes including cooking time - but only 5 minutes to prep, so you can relax and enjoy a glass of wine while it cooks. Here, I've added raspberries to make this a little more interesting to share with friends - but it's equally delicious on its own, with a side of poached or fresh fruit, or with a sauce in the bottom of the cup.  It can be served warm or cold, keeping in the fridge for a couple of days.



I've made this for four here (which is why you see two eggs, and four ramekins), but the beauty is that to make this for two people you need one egg (this being the part of most recipes that is near impossible to scale down!)

For two serves:
Beat one egg.
Add 3/4 cup of milk, 1/4 cup of sugar (or substitute all or part for maple syrup!), and 1 tsp vanilla essence. 
Mix until sugar has dissolved.

Double the quantities for four people (you knew that, right?), but the cooking time will be the same.



Divide the mixture into small ramekins (no need to grease these), or bake in a single dish (allow for a little extra cooking time).



Place the ramekins in a deep oven-proof dish, and add hot water.  The water should reach at least halfway up the sides of the ramekins (preferably the same level as the custard).



Bake in a 180C oven for 35 minutes.  The custard should be set at the sides, but still slightly wobbly in the middle.
Remove from the oven and carefully remove the ramekins (I use gloves).  Rest on a wire rack until you can comfortably touch the edges of the ramekins, then dive in with a spoon.  Or, if you are planning to eat cold, cover with plastic wrap and refrigerate immediately.

Panna Cotta

I dont make dessert often enough.  With the last of the fresh summer berries available now, I vow to make panna cotta more often!





Recipes vary widely - some use cream only, or add varying portions of milk for a lighter finish.  I've seen yoghurt used in place of some or all of the cream, too.  I recommend you find the mix that is right for you (I've settled at about one third milk).





To make six serves, you will need one litre of liquid (cream/milk/yoghurt) to 3 tsp of gelatine powder (follow the packet instructions to reconstitute), plus a teaspoon of vanilla extract (or a whole vanilla pod, scraped) and 110g of fine sugar (again, you can play around with this - I've substituted brown sugar for a "caramel" panna cotta in the past).





Add the cream, milk, sugar, and vanilla to a saucepan, and stir on medium heat until just boiling.
Add gelatine, stirring until dissolved.
Pour into moulds, and refrigerate until set (about 4 hours).  
Run a sharp knife around the edge if required to get the mould to separate (or just eat straight from the pot!)  Serve with fresh fruit.






I also recommend finishing with a campari jelly, as in this Donna Hay recipe - yum!
 

Requests! Dessert Burger

When I asked for requests, I never imagined it would be something like this.  Meg, thank you for making my brain hurt - I have never even considered dessert burgers as a food option, so this put me firmly outside my comfort zone!  (I don't even flinch at dessert pizza though - must remember to share that one at a later date!)


One question played on my mind for some time: what defines a burger?  I decided, on my own authority, that it had to be stuff in a bun.  Preferably layers of stuff, and preferably a bread-based bun.
The other thing that leapt to mind was size.  If this burger was going to be dessert, it couldn't be full-size.  I like my desserts small, and of course sweet.


With those important points out of the way, the rest materialised pretty quickly:  this is my S'more Slider.




I made small, soft, sweet bread rolls (a cinnamon tea cake recipe, these are about 20g each - or two mouthfuls) and added a dark chocolate ganache "pattie", toasted marshmallows, and jam (a burger needs sauce!)


..and I have to say, it was delicious!

How to drink coffee when it's too hot for coffee...

Easy peasy.  You just get Jason to pull a shot of espresso over good quality vanilla icecream.  It's called an affogato.