Home Made Custard Creams Best Recipes

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HOME-MADE CUSTARD CREAMS

2021-11-05



Home-made Custard Creams image

A brilliant recipe for making with children, making classic custard creams in your favourite shapes.

Provided by simonbeal


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Time 45m

Yield Makes Biscuits

Number Of Ingredients 9

Ingredients:

  • Biscuit
  • 100g margarine/butter
  • 100g flour
  • 50g caster sugar
  • 50g custard powder
  • few drops of vanilla essence
  • Filling
  • 150g icing sugar
  • 75g margarine/butter

Steps:

  • Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
  • Preheat the oven to 200C/fan 180C/gas 6.
  • Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
  • Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
  • Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.

HOMEMADE CUSTARD

2012-10-04



Homemade custard image

Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 6

Ingredients:

  • 200ml double cream
  • 700ml whole milk
  • 4 large egg yolks
  • 3 tbsp cornflour
  • 100g caster sugar
  • 1 tsp vanilla extract

Steps:

  • Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
  • Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium

Top Asked Questions

  1. What's the best way to make homemade custard?
    The best homemade vanilla custard ever! It's also the base for the most popular vanilla ice cream. Add the milk and cream to a pan and bring to the boil. In a bowl, beat the egg yolks with the sugar until you get a smooth, thick and pale yellow cream.
  2. How do you make custard cream with icing sugar?
    Remove with a palate knife and leave to cool on a wire rack. For the filling, cream together the icing sugar, butter, custard powder and vanilla extract in a mixer or with a wooden spoon until smooth.
  3. What kind of cookie is a custard cream?
    These custard creams are a re-creation of a sweet British biscuit and a favourite childhood treat. Sweet, dainty custard flavoured biscuits (cookies) that are perfect as an afternoon tea treat. This recipe actually came about some time ago when I was craving custard.
  4. Which is better homemade custard or store bought?
    Homemade Custard Creams are so much better than the store-bought variety. These classic British biscuits literally melt in your mouth. These Custard Creams are the most delicious, “melt in your mouth” cookie you’ll probably ever have!

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