Sometimes things just dont go the way you want them too, for example, this lovely custard slice. . .
– or should I say, custard squish.
And, some weeks come tougher than others. Well, it’s been one of those weeks for me.
Firstly, some good news. Last night I entered myself in the running to be on a baking competition on tv! Yay! Hopefully something will come out of that.
Anyway, one of the requirements was to post a few photo’s of your baking, and all my baking photo’s (along with ALL my photo’s, and my mum’s) are on the same SD card, so I grabbed that camera to upload some of my best photo’s. Only to find the camera was being a bit pesky and not wanting to connect – and to think I was upset at this stage.
So I persisted, desperatly attempting to get my camera to upload the pictures I was going to use to submit along with my entry. After around a 20 minute tantrum with the camera, I ended up formating my whole memory card (deleted everything, holiday photo’s, baking, dancing competitions, Christmas, school work and photo’s of our animals). Needless to say I’ve had a pretty sleepless night.
Which is why this slice, although a failure, made me smile. It looked alright to start with but the custard clearly wasn’t hard enough to cut – which is why I ended up with custard squish rather than slice. Just seeing all that gooey custard smoosh onto the plate pretty much summed up exactly the way I felt. Plus, I thought it would be a great opportunity to share with everyone, that no, not every bake I make turns out picture perfect. It still tasted rather nice – but learn from my mistakes and deffinatly cook the custard longer (wait untill it’s quite thick, almost to a ball stage).
However I will push on. I’m busy searching the net for any form of recovery. Wish me luck!
Custard slice (adapted from MindFood magazine)
2 sheets ready-rolled frozen butter puff pastry
1 cup caster sugar
1 cup custard powder
4 cups milk
2 tsp vanilla essence
2 egg yolks, whisked
2 cups pure icing sugar
1 tbsp hot water
coconut (for topping)
1 Preheat oven to 200°C. Grease 2 baking trays. Place a pastry sheet onto each greased baking tray. Prick pastry all over with a fork. Bake for 12-15 minutes or until golden and crisp. Transfer pastry sheets to wire racks to cool.
2 Grease and line a 20cm- square cake pan with baking paper. Trim one sheet of pastry and place into the base of pan, flat side down.
3 Combine sugar and custard powder in a large saucepan. Slowly add milk, whisking constantly, until combined. Place pan over a medium heat and stir with a whisk until mixture comes to the boil and thickens (remember, really thick! )- Continue stirring until thick.
4 Remove saucepan from heat. Add butter, vanilla essence and egg yolks. Stir until well combined. Pour custard over pastry and spread evenly. Trim remaining sheet of pastry and place over custard, flat side up. Cool. Cover and refrigerate.
5 Sift icing sugar into a bowl. Add hot water and stir until a smooth icing forms. Add more water if too thick until desired consistency. Colour with red food colouring. Spread over top of pastry. Sprinkle with almonds. Refrigerate until set. Remove from pan. Cut into 16 squares. Dust with icing sugar and serve.