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Mary Berry's Proper Custard, Raspberry and Almond Trifle and Fresh Mango Fool |
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PROPER CUSTARD
For those special times, such as to go with the Christmas Pudding ot trifle replace half of the milk with single cream. Use a vanilla pod for the vanilla flavouring if you prefer. Simply split the pod lengthways, scoop our the seeds, add the pod and seeds to the milk in the pan, slowly bring to the boil and infuse for 10 mins then remove the pod.
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600 ml (1 pint) whole fat milk
1 teaspoon vanilla extract
3 large egg yolks
2 level tablespoons caster sugar
2 level tablespoons cornflour
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1 Measure the milk and extract into a saucepan and heat gently until it reaches simmering point.
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2 Meanwhile put the yolks, sugar and cornflour into a fairly large bowl and whisk together. Gradually pour the hot milk onto the yolk mixture, whisking well.
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3 Rinse out the pan, add the contents of the bowl back into the pan and return to the heat. Heat gently, stirring with a wooden spoon or angled whisk until it thickens and just coats the back of the spoon. Take off the heat.
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4 Serve warm or chilled.
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If serving hot, but not immediately pour into a jug, cover the surface with clingfilm and stand in a pan of very hot water.
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NB the 3 left over egg whites can be used for meringues - you'll need 165g (6oz) caster sugar.
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RASPBERRY AND ALMOND TRIFLE
Make a day ahead and serve chilled. If you haven't sherry or Framboise use perhaps Kirsh or vodka.
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Serves 6-8
Preparation time 15 mins
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350g (12oz) frozen raspberries
125 ml (4 floz) medium dry sherry or framboise (raspberry liquer)
1 packet trifle sponges (6 sponges)
raspberry jam
about 10 ratafia biscuits or macaroons, coarsely crushed
600 ml (1pint) custard, cooled
150 ml (5 floz) cream, whipped
few flaked almonds, toasted
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1 Pour the sherry over the frozen raspberries and leave to thaw.
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2 Split the sponges and sandwich together with raspberry jam. Arrange in the base of a shallow dish ( about 20 cm (8") diameter, 6 cm (21/2") deep.
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3 Spoon over the raspberries and sherry. Sprinkle over crushed ratafia biscuits and level gently with the back of a metal spoon.
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4 Carefully pour over the custard.
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5 Decorate with blobs of softly whipped cream and sprinkle with flaked almonds. Serve chilled.
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FRESH MANGO FOOL
Oh so easy and simply delicious. Check the label of bought custard - the best is made with cream and milk
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1 large mango
150ml (1/4 pint) good quality vanilla custard
little lemon juice
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1 Cut either side of the central flat stone and peel the skin from the mango.
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2 Cut just under half into pieces the size of small sugar cubes and put in the bottom of 4 martini glasses, stemmed whine glasses or ramekins.
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3 Puree the remaining mango, add custard and a little lemon juice to taste.
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3 Pour over the mango in the glasses
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Serves 4
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