custard squares?
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| 1 | This message was deleted. steamylee - 2010-07-26 19:01:00 |
| 2 | Pastry: Custard: Stir over low heat till luke warm, add egg yolks while stirring vigorously. Vanilla icing Heat milk and butter together, add vanilla then icing sugar till a good but not too thick consistency. Taken from this TradeMe thread, where Pickles7 has also put a recipe, including how to make the pastry, but I thought with the baby, calves and salmonella, you might like to just buy a pastry (just finished reading your thread about how your cooking is getting on lol). Edited by unknowndisorder at 7:37 pm, Mon 26 Jul unknowndisorder - 2010-07-26 19:36:00 |
| 3 | I use the cheats way..instead of pastry use water biscuits...it's an old tupperware recipe... anne1955 - 2010-07-26 19:37:00 |
| 4 | from an old Edmonds cook book 175g 6ozs flakey pastry, cut in half and each piece rolled very thin. Prick well all over and bake at 215C 10- 12 mins. The filling is 1 1/2 cups milk, 50g butter, 2tblsp Edmonds Cornflour, 3tblsp icing sugar, 1 egg, vanilla essence. pam.delilah - 2010-07-26 19:40:00 |
| 5 | a recipe pam.delilah - 2010-07-26 19:42:00 |
| 6 | Easy but nice recipe... Cook two sheets of pre-rolled flaky pastry recipe (place a baking rack on top while cooking or you will get two pillows). CUSTARD: 5 cups of Milk Make custard by heating four cups of the milk in a microwave safe bowl. Once piping hot add the sugar and then the rest of the milk mixed with the custard. Heat for one min at a time until thick. Pour custard over one sheet of the pastry in a same sized container then top with the other sheet. Ice with either pink icing dusted with coconut OR passionfruit icing. Place in fride until serving. 2boysmum - 2010-07-26 20:03:00 |
| 7 | This message was deleted. steamylee - 2010-07-26 21:20:00 |
| 8 | Mum always made the Edmonds recipe and they were delicious. Hope this helps. ballito - 2010-07-26 21:45:00 |
| 9 | You can use puff pastry sheets too, to save time. I just make a really thick custard with vanilla in it then ice with icing sugar, vanilla and water. bisloy - 2010-07-26 22:50:00 |
| 10 | cook the sheets as suggested with pricks in them let them rise up and when you get them out of the oven just gently roll them flat, this way the pastry will be nice and crisp, also I just use the custard powder and double the amount of powder to liquid. Icing is just icing sugar, knob of butter, vanilla essence and water. Use a serated knife to cut when cold. margyr - 2010-07-27 06:21:00 |
| 11 | I hadn't made these for ages, but the lads wanted them in the weekend, all gone by the sunday night.... Must admit I did help them. Heat 3 cups milk and 100gm butter Shake the following together in a sealed container till mixed - 4 heaped Tbsps cornflour 6 tsp icing sugar 2 eggs 1/2 cup of each milk and cream. Add to the milk/butter mix and simmer 5 mins till thickened, add 1 tsp vanilla. Coolmixture, I put pot lid back n to stop a thick crust... Cook 2 pces of pastry. Put custard between pastry and ice with the following 30gm butter (melted) 1/2 v tsp vanilla, icing sugar and water to mix, sprinkle with coconut. Enjoy mackenzie2 - 2010-07-27 08:12:00 |
| 12 | This message was deleted. cookessentials - 2010-07-27 09:16:00 |
| 13 | Oh cooks don't get me started on the Denheath ones griffo4 - 2010-07-27 09:55:00 |
| 14 | This message was deleted. cookessentials - 2010-07-27 10:10:00 |
| 15 | 2boysmum wrote:
I make this one and everyone loves it and so easy to make wahinetoa62 - 2010-07-27 14:52:00 |
| 16 | This message was deleted. carbon_trader - 2010-07-27 18:08:00 |
| 17 | anne1955 wrote: My mother makes with using huntley and palmer crackers... and makes sure that she cuts the slices using the crackers as a guide... YUM YUm duckmoon - 2010-07-28 11:04:00 |
| 18 | Haven't tried the Denheath ones but a local radio station in Wellington had people vote for their favourite custard square and Pak n Save in Petone won so of course I just had to try them and they deserved the title. Very messy though as the custard is not super thick which is probably why I don't always like cold custard - hate that super yellow stuff with a texture like rubber. cap - 2010-07-28 13:48:00 |
| 19 | This message was deleted. steamylee - 2010-07-29 19:25:00 |
| 20 | so good to read all the stuff you are making now steamylee. margyr - 2010-07-29 20:19:00 |
| 21 | anne1955 wrote:
I used to use the H & P cream crackers instead of pastry too. Heaps easier and just as nice, haven't made them for years though. naki45 - 2010-07-30 11:01:00 |
| 22 | duckmoon wrote:
Sure are YUM YUM lol naki45 - 2010-07-30 11:02:00 |
| 23 | This message was deleted. steamylee - 2010-07-30 16:08:00 |
| 24 | The member deleted this message. eastie3 - 2010-07-30 16:13:00 |
| 25 | cap wrote:
This is from food blog I follow: The Culinary Explorations of Mrs Cake Nutritional information on a custard square - hmm, I'm not sure that's right! I don't think I want to know! Never mind, it's too small to read easily anyway. $1.98 is pretty cheap - it's pretty hard to find a custard square under $2 in this day and age! But will it live up to the hype? It has chocolate icing - my friend did warn me of this when she handed the booty over - but perhaps it's good enough to transcend an inferior icing type. The filling looks very fluffy - reminiscent of the delicious Denheath ones, perhaps? Well, I'm sad to say I don't think I would be proffering any awards to this morsel. The pastry was good - crisp, not soggy or dry - but the filling was incredibly sickly and tasted more of cream than custard. For perhaps the first time ever I was unable to finish a custard square - and it wasn't overly large. It was just too fatty and sickly and I couldn't do it. For anyone with any degree of uncertainty, I have what is usually an insatiable sweet tooth, and would probably astonish and disgust most of my readers with just how much sugar I can pack away if I put my mind to it - so it was not due to a low tolerance! Funnily enough, the chocolate icing was actually the nicest chocolate icing I've ever had on a custard square and helped mitigate the overwhelming sweetness to a small degree - but that wasn't enough to redeem it. Sorry, Pak'n'Save - I guess the judges of whatever competition you won liked it but I really didn't! I give it 4/10. eastie3 - 2010-07-30 16:29:00 |
| 26 | Try this very easy 2 sheets flaky pastry pierce all over with fork as you don't want it to puff up.Cook in oven. Mix 500ml cream with 1 packet vanilla instant pudding.When pastry cooled spread vanilla mixture on one sheet pack it up place other sheet on top.Dust icing sugar over the top sheet.You can cut into squares but I find it easier to cut into large fingers. You will be surprised how yummy and easy this is. rarogirl1 - 2010-07-30 18:56:00 |
| 27 | This message was deleted. steamylee - 2010-07-30 22:33:00 |
| 28 | I've made custard squares for years using a recipe from a cafe owner. The secret to flat puff pastry (sounds strange) is to cook the pastry sheets, take them from the oven and then just stack the cooked pastry still on the trays on top of one another and finish with an emtpy tray. Saves a lot of mucking around rolling etc to get them flat. Use any stiff custard recipe provided here. I love them with passionfruit icing. An electric bread knife makes cutting through the pastry and custard a breeze. ghce - 2010-07-31 14:31:00 |
| 29 | cooks l keep my denheath ones in the freezer or else l would eat them all in one go they are just soo nice and l haven't found anything that has come close but l might try some of these recipes but l like the light fluffy custard like denheath they send me emails with their specials and l sit and drool at them,lol griffo4 - 2010-07-31 18:40:00 |
| 30 | pam.delilah wrote: waswoods - 2010-07-31 21:31:00 |
| 31 | I've never in my life made this before but I really wanna make it for my ma! allurs - 2010-07-31 22:08:00 |
| 32 | good questions allurs~! I was about to ask pretty much the same questions ......... darlingmole - 2010-07-31 22:23:00 |
| 33 | no custard square shall escape my scrutiny!) Quote eastie3 (30 ) 4:29 pm, Fri 30 Jul #25 you CRACK me up eastie!!!! we need more people like you to police the good, the bad and the ugly in cooking. Have a cool weekend x darlingmole - 2010-07-31 22:25:00 |
| 34 | when cooking the sheets of flakey pastry i just cook them on an oven tray, if you have a baking tray that they fit into with sides then when you want to add the custard put the bottom one in there, although as the custard is thicker than normal it usually starts to set as soon as you start pouring it on the pastry so I dont put mine into another dish. After you have iced it I trim about 1/2 to 1 inch off from around the sides and hey presto yummy custard squares. margyr - 2010-08-01 06:03:00 |
| 35 | This message was deleted. steamylee - 2010-08-03 22:04:00 |
| 36 | This message was deleted. elliehen - 2010-08-04 00:18:00 |
| 37 | I still stick with the Pak n Save ones. I actually tried a Denheath one yesterday and found it quite different to what I expect from a custard square. I did like the coconut on the top but found the filling rather odd - not horrible just odd. cap - 2010-08-04 09:37:00 |
| 38 | Pak n save are putting a little more mock cream in there custard than the should. When you bite down the filling is out the sides and down your suit. NASTY. was the coconut rancid....cap.... Custard squares need to be kept chilled, it is a milk product and will go off. How long dose it take to sour a cup of milk on your bench,?. pickles7 - 2010-08-04 10:14:00 |
| 39 | My old flattie calls them salmonella squares! ;-) I love them though, I'm Mrs Cake and it seems my custard square obsession has beaten me to this thread! The Denheath ones definitely are different - but I love them too. :-) I made some custard squares the other day using a recipe from the Foodlovers forum, using instant pudding for the custard - I was very dubious but they were actually really good and super easy. I always use Edmonds Butter Puff pastry - there are some photos of my process here if anyone is interested. :-) http://www.mrscake.co.nz/2010/10/ultimate-custard-square-hun rosathemad - 2010-10-28 20:54:00 |
| 40 | Could I use the commercial custad? How would I thicken it enough? toenails - 2010-11-16 12:07:00 |
| 41 | toenails, I have a recipe (personally untried) of Robyn Martin's in one of her Quick n Easy books that uses commercially prepared custard for custard squares - the filling is 4 tsp gelatin, 2 tbsp water, 1 x 1 litre carton prepared custard. Hope that helps. :-)) Edited to add that in another of Robyn's recipes she uses the following quantities for the filling for custard squares: 3 tbsp gelatine, 2 tbsp water, 1 litre prepared custard. Edited by 245sam at 12:29 pm, Tue 16 Nov 245sam - 2010-11-16 12:22:00 |
| 42 | made with filo pastry .. yum bev00 - 2011-11-16 23:52:00 |
| 43 | Hi Shirley and Bev :-) juliewn - 2011-11-17 03:33:00 |
| 44 | rarogirl1 wrote: gardie - 2011-11-17 05:59:00 |
| 45 | Pam.delilah - could you please advise metric measurements for the milk & butter for this recipe. (Not good at pastry, so this hopefully won't fail!) Thanks marree - 2011-11-17 14:26:00 |
| 46 | dont need pastry use huntley & palmers cream crakers for the base & top easy as! mike844 - 2011-11-17 14:29:00 |
| 47 | cookessentials wrote: likewise!!! kinna54 - 2011-11-17 18:41:00 |
| 48 | https://www.facebook.com/photo.php?fbid=1619071596441&l= Brag post, these were some mini custard squares with passionfruit icing that I made... nzl99 - 2011-11-17 19:13:00 |
| 49 | I cook the pastry on oven trays, flatten each pice by pressing on it with the base of a sponge roll tin, Invert the tin on each sheet and cut round it with a sharp knife, tilting the knife inward so the pastry is a tiny bit smaller than the tin. Place one piece flaky side down in the base of the tin, add warm custard and place the other sheet on top, flaky side down, It's easier to ice the smooth side. Ice with lemon icing to cut the sweetness. The custard sets tidily inside the tin and they are easier to cut this way. greerg - 2011-11-19 19:54:00 |
| 50 | The member deleted this message. elliehen - 2011-11-19 20:00:00 |
