Food: Baby Berry Custard Cakes

Post On: 14 February 2012
In: Food
February 14, 2012

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So here we have been on one of the many regretful days of the year . . . the day when Sweethearts the universe over (or at slightest in the Westernized nations) go out of their approach to let their dear know that they have been appreciated in a really special way.

Cards and special gifts will be exchanged . . . Intimate Dinners a Deux will be oven oven baked . . . Champagne Corks will fly . . . the song of adore will be everywhere . . . and all over will be listened the difference . . . je t’adore . . . je t’adore . . .

Why is French such a regretful sounding denunciation . . . the denunciation of adore . . . even English oral with a French Accent sounds some-more regretful . . . and we have regularly longed for to revisit the “City of Love” (Paris) with my dear . . . that is sur ma “Bucket” list . . . or as Hyacinth would contend . . . my ♥♥Bouquet list!♥♥ (I consider she is so funny!)

Here at ma petite maison, we shall be dining on a starter of Thai Fish Cakes, finished to a spin and served on a bed of salad greens . . . with a light Thai Dressing. Next there will be a juicy Steak with a Cognac and Pepper Sauce, Potatoes Boulanger and a small vegetables . . . dessert will be this . . .

Delicious Baby Berry Custard Cakes . . . no chocolate here. (Todd hates chocolate as we know.)

Delicious bread puddings done from seared madiera cake and custard, oven oven baked over tip of uninformed berries that have been surrounded with hiss preserves. The cake and custard . . . all goldenly scrummy . . . the custard abounding . . . the berries gummy sweet.

With a ornament of berry coulis and a light powdering of commanding sugar, this is tres tres magnifique!!

Impressive . . . easy . . . delicious. Light and undiluted for a special celebratory meal. What some-more could we want??? Happy Valentines Day everyone! May your day be filled with benevolence and light and some-more adore than we can count!

*Baby Berry Custard Cakes*
Makes 6 servings
Printable Recipe

Delighful small baby cakes with a juicy madiera cake custard, commanding a covering of honeyed berries oven oven baked in hiss preserves. Delicious when served with a small berry coulis, or chocolate sauce, or warmed and sieved hiss jam.
The undiluted dessert to share with your sweetie pie!

2 TBS hiss preserves
300g of various berries (2 cups) (blueberries, blackberries, raspberries, currants etc.)
60g of madiera cake, cut in to 1/2 in. cubes (1 cup, bruise cake)
500ml of evaporated divert (NOT honeyed condensed) (2cups)
(Can additionally use singular thickk thickk cream or half and half)
95g of white sugarine (1/2 cup)
2 vast giveaway operation eggs
2 vast giveaway operation egg yolks
2 tsp vanilla

To serve:
Icing sugarine for dusting
fruit coulis, or chocolate sauce, or warmed and sieved hiss jam

Preheat the oven to 180*C/350*F/ gas symbol 4. Butter 6 4 to 6 unit ramekins. Place 1 tsp of preserves in to the bottom of any ramekin. Divide the berries amongst the ramekins. Top any with an next to apportionment of cake cubes. Set aside.

Whisk together the evaporated divert (cream or half and half), eggs, egg yolks, sugarine and vanilla. Divide similarly amongst the ramekins, pouring it in over tip of the cake cubes. Place any ramekin in to a shoal roasting pan. Place the roasting vessel on a shelve in the oven and fill with hot H2O to come median up the sides of the ramekins.

Bake for 35 to 45 mins until set and golden brown.

Run a pointy blade around the bulb of any ramekin to disencumber cakes and tip out, afterwards tip back right side up onto 6 dessert plates. Dust with commanding sugarine and offer comfortable with your preferred sauce. Delicious!

Baking in The Cottage this morning, a small Cheery Cherry Breakfast Buns!

Happy read Baby Berry Custard Cakes strange here: The English Kitchen

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