Food: Baby Berry Custard Cakes
So here we are on one of the most romantic days of the year . . . the day when Sweethearts the world over (or at least in the Westernized nations) go out of their way to let their beloved know that they are appreciated in a very special way.
Cards and special gifts will be exchanged . . . Intimate Dinners a Deux will be cooked . . . Champagne Corks will fly . . . the music of love will be everywhere . . . and all over will be heard the words . . . je t’adore . . . je t’adore . . .
Why is French such a romantic sounding language . . . the language of love . . . even English spoken with a French Accent sounds more romantic . . . and I have always wanted to visit the “City of Love” (Paris) with my beloved . . . that is sur ma “Bucket” list . . . or as Hyacinth would say . . . my ♥♥Bouquet list!♥♥ (I think she is so funny!)
Here at ma petite maison, we shall be dining on a starter of Thai Fish Cakes, done to a turn and served on a bed of salad greens . . . with a light Thai Dressing. Next there will be a tasty Steak with a Cognac and Pepper Sauce, Potatoes Boulanger and some vegetables . . . dessert will be this . . .
Delicious Baby Berry Custard Cakes . . . no chocolate here. (Todd hates chocolate as you know.)
Delicious bread puddings made from stale madiera cake and custard, baked over top of fresh berries which are surrounded with raspberry preserves. The cake and custard . . . all goldenly scrummy . . . the custard rich . . . the berries sticky sweet.
With a garnish of berry coulis and a light dusting of icing sugar, this is tres tres magnifique!!
Impressive . . . easy . . . delicious. Light and perfect for a special celebratory meal. What more could you want??? Happy Valentines Day everyone! May your day be filled with sweetness and light and more love than you can count!
*Baby Berry Custard Cakes*
Makes 6 servings
Delighful little baby cakes with a delicious madiera cake custard, topping a layer of sweet berries baked in raspberry preserves. Delicious when served with some berry coulis, or chocolate sauce, or warmed and sieved raspberry jam.
The perfect dessert to share with your sweetie pie!
2 TBS raspberry preserves
300g of assorted berries (2 cups) (blueberries, blackberries, raspberries, currants etc.)
60g of madiera cake, cut into 1/2 inch cubes (1 cup, pound cake)
500ml of evaporated milk (NOT sweetened condensed) (2cups)
(Can also use single cream or half and half)
95g of white sugar (1/2 cup)
2 large free range eggs
2 large free range egg yolks
2 tsp vanilla
Icing sugar for dusting
fruit coulis, or chocolate sauce, or warmed and sieved raspberry jam
Preheat the oven to 180*C/350*F/ gas mark 4. Butter 6 4 to 6 ounce ramekins. Place 1 tsp of preserves into the bottom of each ramekin. Divide the berries amongst the ramekins. Top each with an equal portion of cake cubes. Set aside.
Whisk together the evaporated milk (cream or half and half), eggs, egg yolks, sugar and vanilla. Divide equally amongst the ramekins, pouring it in over top of the cake cubes. Place each ramekin into a shallow roasting pan. Place the roasting pan on a rack in the oven and fill with boiling water to come halfway up the sides of the ramekins.
Bake for 35 to 45 minutes until set and golden brown.
Run a sharp knife around the insides of each ramekin to loosen cakes and tip out, then tip back right side up onto 6 dessert plates. Dust with icing sugar and serve warm with your desired sauce. Delicious!
Happy read Baby Berry Custard Cakes original here: The English Kitchen