4 Bites: Custard-based dishes

CustardMakes 3 cups

1½ cups full cream milk
⅓ cup caster sugar
½ vanilla bean pod, split
Zest of 1 lemon (or ½ orange)
4 egg yolks
2 Tbsp cornflour
⅓ cup cream

1. In a saucepan, heat milk, caster sugar, split vanilla bean pod and the zest of 1 lemon (or orange) until just about boiling.
2. Beat egg yolks, cornflour and cream until smooth. Whisk the scalded milk on to the egg mix and return to the saucepan.
3. Heat gently, stirring constantly with a wooden spoon, until it thickens. Strain through a fine sieve.
4. Use as a pouring custard on puddings or desserts, or cool the custard and use to make the desserts below.

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Butterscotch custard sauce

2 Tbsp butter
½ cup caster sugar
½ cup cream
1-2 tsp sea salt flakes
1 cup ready made custard (see recipe, above)

1. In a saucepan melt butter. Add caster sugar and heat gently to a golden caramel (swirling the pot from time to time rather than stirring). Remove from heat.
2. Carefully pour in cream and whisk to a thick sauce. Add sea salt flakes to counter the sweet.
3. Leave to cool then mix the caramel with 1 cup cooled custard for a decadent butterscotch pouring sauce.

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Chocolate custard mousseMakes 6 small desserts

200g dark (72 per cent Ghana) chocolate
2 Tbsp cocoa powder
1 Tbsp butter
Dash of cream
1 cup ready made custard, cooled (see recipe top)
1 cup whipped cream

1. Melt chocolate, cocoa powder, butter and a dash of cream, stirring until smooth.
2. Gently fold chocolate into 1 cup of cooled custard then gently fold in 1 cup whipped cream. Spoon into small dishes or espresso cups and refrigerate until set. They will set firm.
3. For a softer mousse add more custard to the mix. You can also replace the chocolate in this recipe with enough caramel to taste (use the butterscotch part of the recipe above) and chill to set as butterscotch mousse.

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Vegetable custardsMakes 6-8

1 full cup assorted roasted vegetables (we've used capsicums, eggplant, cauliflower, garlic, and onion)
1 spring onion, chopped
1 handful coriander or parsley
Drizzle olive oil
4 eggs
¾ cup cream
Grated nutmeg or mace to season
Zest of 1 lemon
Sprinkle of sesame seeds and sea salt flakes to garnish

1. Preheat oven to 180C. Blitz assorted roasted vegetables with spring onion, coriander or parsley and a little olive oil in a food processor to combine. Remove to a bowl and season.
2. Beat eggs with cream. Season with grated nutmeg (or mace) and the lemon zest and fold into the vegetable mix.
3. Spoon into buttered ramekins, sprinkle with sesame seeds and sea salt flakes. Place into a roasting pan, adding enough boiling water to come half way up the dishes. Bake in oven for 30 minutes, or until firm to touch.
4. Serve as a side dish, or for lunch with grilled fish and salad.

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