Monday, December 20, 2010

chocolate bread custard

Have you ever bought or baked a loaf of chocolate bread on a whim and then realised that you have having difficulty finishing the entire loaf?

You can use the leftover chocolate bread to make chocolate bread custard. This recipe is easy to follow and it does not require the use of the oven.


INGREDIENTS

chocolate bread (cut into small cubes)
tinned fruits (eg. peaches, rambutan with pineapple, etc) (cut into small pieces)
200 ml water
2 tsp gelatine granules
100 ml blackcurrant and apple juice cordial (or any other juice cordial of your choice)
500 ml low fat milk
2 egg yolks
1/2 cup castor sugar
2 tbsp cornflour
1/4 tsp orange essence

METHOD

1. Cut the chocolate bread into small cubes and arrange in a single layer in a pudding cup. Press the bread in to make sure that the layer is compact.

2. Cut the tinned fruits into small pieces. Do not drain away the juice / syrup.

3. Spoon a little juice / syrup from the tinned fruits over the chocolate bread to moisten the bread.

4. Pour 200 ml water into a small bowl and sprinkle the gelatine granules. Do not stir. Set this aside for 15 minutes or until the gelatine granules swell and absorb the water.

5. Place the bowl of gelatine in a larger bowl of hot water. When the gelatine has melted, stir in the juice cordial.

6. Spoon the gelatine mixture into the pudding cup to just cover the bread. Set aside.

7. Pour the milk into a saucepan and heat on medium heat until it boils.

8. Beat the egg yolks and sugar in a large bowl until the mixture has thickened. Add the cornflour and orange essence and stir until the mixture has lightened in colour.

9. Pour the milk into the egg yolk mixture and stir. Pour this mixture back into the saucepan and cook over low heat, stirring constantly. When the mixture has boiled, cook for another 2 minutes before removing the saucepan from the heat. Cool the custard by placing the saucepan in a larger bowl of cold water.

11. Arrange a layer of cut fruits over the bread. Fill the pudding cup to the brim with the cooled custard. Refrigerate until the custard sets.

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