Recipe : Berry and Creme Patisserie Puddings (and a 2 year bloggiversary)

    

Yes, it's true - this little blog has been out in the big, wide internet-world for two years. I'm tempted to lurch into maternal ramblings of "I can't believe how quickly it's gone" and "look how much it's grown", but I won't. What I will do, is thank you for sticking around, and continuing to read, support and get to know me. Hopefully it's led to a few more happy days in the kitchen!


It's been a year filled with wonderful experiences - of course, getting engaged was the highlight, but a weekend away at Paternoster, dinner at Bizerca and this Red Velvet Cheesecake were all wonderful memories made in the past year. To celebrate, here is a simple dessert - creme patisserie atop a biscuit base, with fresh berries. Served in little tumblers, ensuring the perfect portion for everyone. Admittedly, I tried to make this shortcrust pastry tart shell with gluten-free flour - and it crumbled as soon as it came out of the tart tin. I went with the crumble.

Ingredients:
for the pastry cream (recipe from here)

7 medium free-range egg yolks 

75g caster sugar 

25g plain flour

4 tsp cornflour 

500ml full fat milk

1 vanilla pod, seeds scraped out

I used this recipe for the shortcrust pastry base

Fresh berries or fruit of your choice to top

Method:
Make the pastry base as per this recipe, and allow to cool.

To make the pastry cream, whisk together the eggs and sugar together in a large mixing bowl, until they turn a thick, pale yellow. Whisk in the flour and cornflour and set aside. Place the milk and vanilla seeds in a heavy-bottomed saucepan, bring to a boil and gently simmer for about five minutes. Remove the pan from the heat and let cool for 30 seconds.

Pour the hot milk onto the egg mixture, whisking all the time, then return the mixture to the pan. It is important to pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until thick and smooth. Pour the pastry cream into a clean bowl and cover with cling wrap (touching the top of the pastry cream) to prevent a skin from forming.

To serve, gently spoon the pastry cream into your tart shell, and top with your fresh fruit. Could not be easier.