Baked Custard with Rosemary and Cardamom
Custard can make a great dessert on its own – just try this recipe. Or serve it with fruit.
- 600ml milk (available from Morefresh)
- 2 large eggs (available from Morefresh)
- 2 large egg yolks
- 4 tbsp. maple syrup
- 2 sprigs rosemary
- 4 lightly crushed cardamom pods
- ground cinnamon, for dusting
Put the milk, cardamom and rosemary in a saucepan. Bring it to the boil, then remove it from the heat and leave it for 15-20 minutes. Strain.
Preheat your oven to 180ºC/gas mark 4.
Whisk the eggs, the egg yolks, and the maple syrup in a large bowl. Add the strained milk, whisking it slowly to combine.
Pour the mixture into a large ovenproof dish (or ramekins if you wish to make smaller portions). Place the dish(es) in a baking tray, and half fill the tray with warm water.
Bake in the oven until just set, 35-40 minutes for ramekins or 1 hour for a larger dish.
Take out of the oven and allow to cool. Lightly dust with cinnamon before serving.
Use a pre-made pie crust for a delicious fruity dessert – or make your own crust.
- 1 ready made 9″/23cm pie crust
- 80g granulated sugar
- 3 eggs (available from Morefresh)
- 375ml milk (available from Morefresh)
- 1 tsp. vanilla extract
- Pinch salt
- Fresh fruit of your choice – e.g. kiwis, strawberries, oranges (thinly sliced), blueberries, raspberries … etc.
Preheat your oven to 160ºC/gas mark 3.
Crack the eggs into a medium sized mixing bowl, beat them, and mix them with the sugar, salt, and vanilla.
Heat the milk in a microwave at high for 1 1/2 minutes. Pour the milk into the egg mixture slowly, whisking it as you pour until combined.
Pour the egg mixture into the crust and bake in the oven for 40 minutes. Once cooked, allow it to cool and arrange the fruit on top of the pie.
Allow to chill and enjoy!
Chocolate Raspberry Brownies
A simple recipe for these lovely chocolate treats.
- 200g raspberrys – in this weeks Morefresh produce box
- 200g of dark chocolate, broken into pieces
- 100g of milk chocolate, broken into pieces
- 400g soft light brown sugar
- 250g of salted butter – available from Morefresh
- 4 large eggs – available from Morefresh
- 140g plain flour
- 50g cocoa powder
Warm your oven to 180C/160C for a non/fan oven or to gas mark 4. Grease and line your baking tray (20cm x 30cm) with baking paper
Put the chocolate (broken into small chunks), butter and sugar into a saucepan and GENTLY melt, stirring from time to time with a wooden spoon. When all melted together remove from the heat.
Stir the eggs, one at a time, into the chocolate mixture. Sieve the flour and cocoa powder and add it to the mixture and combine. Stir in half of the raspberrys, pour into the lined baking tray and then toss the other half of the raspberrys over the top.
Pop in the oven on the middle shelf for 30 mins or so.
Let your brownies cool before cutting into squares.
Keep in an air tight container for three days – if they last that long!
Rice Pudding – a traditional and homely favourite
Everybody loves a rice pudding and whilst the shop bought ones are ok, there are not a patch on a homemade pud. Here is a simple recipe for a lovely warming pudding. We know it’s summer but it’s nice served chilled too.
- 1.2L (2 pints) full fat milk
- 140g (5oz) pudding rice
- 110g (4oz) caster sugar
- good knob butter
- good sprinkle ground nutmeg
Preparation time 5min › Cook time 2hours › Ready in 2hr 5min
First of all preheat the oven to 140 C / Gas 2 and butter a large ovenproof dish.
Bring milk to a simmer in a saucepan and stir in rice and sugar.
When well combined pour the milk and rice mixture into the ovenproof dish.
Top with the knob of butter and sprinkle with nutmeg to taste.
Bake in the preheated oven for 1 1/2 to 2 hours. Stir the pudding halfway through baking.
Take out of the oven and leave to stand for 5 minutes before serving.