How To make Layered Custard Bars

Ube Custard Bars

Ingredients

1 1/2 cup All-purpose flour
1 tsp Baking Powder
1/4 tsp Salt
1 cup Sugar
1/2 cup Melted Butter
2 pcs Eggs
1-2 tbsp Ube flavor

2 pcs Yolks
1/2 cup Milk
1/4 cup Condensed milk
1/8 cup Cornstarch
1 tsp Vanilla

Homemade Custard filling Simple Recipe

Ingredients;
2 cups whole milk
2 eggs
3 Tbsp corn starch
1 tsp vanilla extract
Pinch of salt
1/2 cup sugar

How To Make Creamy Vanilla Custard Cream At Home.

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Ingredients:
Full cream milk: 500g (16.9oz)
Sugar : 3 tablespoon full or to your taste
Egg Yolks: 3
Corn starch: half tablespoon (increase amount if you want it thicker)
Vanilla essence for flavor
Pinch of salt (optional)


Method:
Warm the milk on low fire.
Mix the egg yolks, cornstarch and vanilla essence till it is very smooth.
Then come in with the warm milk and mix for about a minute.
Now put the mixture in a pan and put it on low fire till it thickens up (will take about 10 minutes).
Put off the fire , let it cool down a little and serve.


#custard
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Magic Custard Cake Recipe

This Magic Custard Cake is really easy to prepare and while baking it forms into three layers. A spongy one on top, a custard one in the middle and a dense layer at the bottom. The add of lemon zest really makes this cake quite delicate and can be an impressive and elegant dessert for any occasion.


To print the recipe check the full recipe on my blog:



Ingredients

Makes 9 servings
4 eggs
1/2 cup (113g) butter, at room temperature
2/3 cup (135g) sugar
2 tsp (10g) vanilla extract
Zest of 2 lemons
1 cup (125g) all-purpose flour
2 cups (500 ml) milk
For Serving
Sweetened whipped cream
Lemon slices


1. Preheat oven to 300F (150C). Grease and line a 8x8 inch (20x20cm) pan with parchment paper.

2. Separate egg whites from yolks. Mix egg yolks with sugar, butter vanilla extract and lemon zest until smooth. Add flour and mix until well blended. Add milk and continue mixing on low speed until homogenous.

3. In another bowl whip the whites until stiff peaks form. Gently fold the whites into the milk and yolks mixture.

4. Pour the mixture into the prepared pan and bake for 80-90 minutes until lightly golden. Let it cool completely in the pan and refrigerate to set for a couple of hours.

5. Trim the edges and cut the cake into bars. Top the bars with whipped cream and lemon slices. Enjoy.

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Chocolate Custard Nanaimo Bars Are Making Everyone's Jaw Drop

Most people who try these Nanaimo bars love them! I make them gluten free but you can use regular graham crackers if you wish. That bottom layer is more crunchy, chocolatey and has a hint of coconut. The middle layer is a creamy vanilla custard like filling and topped with a nice layer semi sweet chocolate. You will love them! They are easy to make and quite rich and decadent.
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00:00 Intro
00:45 Chef joke #1
01:14 Bottom Layer of Namaimo bars
05:57 Chef joke #2
06:13 Middle layer custard
07:50 Top Layer semi sweet chocolate
09:08 Taste

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Kitchen Tools I Like:

▶︎ Custard Powder (used in this video)


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Nanaimo Bars A Traditional Canadian Christmas Dessert
Ingredients:
Bottom Crust:
1 ½ cups (178 gm) Gluten free graham crackers, I used Mary’s Gone Cookies, honey or cinnamon flavor
¾ cup unsweetened coconut (shredded)
½ cup sliced raw almonds
1 egg
5 Tbsp. Guittard cocoa powder
1/4 cup coconut sugar
½ cup butter, salted

Middle Layer
¼ cup butter, softened
¼ cup cream cheese, softened
3 Tbsp. heavy cream
2 Tbsp. Birds Custard Powder
½ tsp. Vanilla extract
¾ cup powdered sugar

Top Layer:
6 oz. Guittard semi sweet baking chocolate
2 Tbsp. butter or more

Directions:
Line an 8 x 8 baking dish with parchment paper.

Place the graham crackers into a food processor and grind until smooth. Place the crackers into a bowl.

Add the almonds and the coconut together into the food processor and process until finely ground up. Add the graham crackers to the coconut and almonds and process until combined and there are no chunks.

Place this mixture into a large mixing bowl.

In a small bowl crack the egg and whisk with a fork. Set aside.

In a double boiler add ½ cup butter, the cocoa powder and the coconut sugar. Simmer the pot over low heat. Stir until the coconut sugar is completely dissolved.

Now we will temper the egg which means we will pour a small amount slowly of the chocolate mixture into the bowl with the egg. You must whisk the egg continuously while adding the chocolate. After you add somewhere between ¼ and ⅓ of a cup of the chocolate, you can then add the egg mixture back to the pot of chocolate, still whisking. Then continue to cook the chocolate mixture for 2 minutes over low heat, stirring frequently.

Pour this mixture into the large mixing bowl with the graham crackers and stir to combine. Pour the crumbs into the prepared baking dish and press evenly to form the bottom layers. You can use a flat bottom glass to press the crumbs.

Place the crust into the refrigerator for ½ hour before adding the custard layer.

In a large mixing bowl, combine ¼ cup butter and ¼ cup cream cheese. Mix with a hand mixer until combined.

Then add the custard powder, heavy cream, and vanilla and beat until smooth. Add the powdered sugar, ½ of it at a time. Use a spatula to scrape down the sides of the bowl when needed. Pour the custard over the bottom layer and smoother it out using an offset spatula.

Place this back into the refrigerator for an hour before adding the last layer.

Place the baking chocolate and butter into a double boiler making sure the water in the bottom pot does not touch the top pot. Stir over low heat until the chocolate is smooth. If your chocolate does happen to seize up and get too thick, add another Tbsp. of butter.

Pour this chocolate over the the top of the dish and smooth until evenly coated. Refrigerate again for at least a half hour.

To serve, run a knife around the edge of the bars where there is not parchment paper. You should be able to lift out the bars. Cut into squares and serve. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. Thank you very much for your support!

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#nanaimobars

Super EASY Fruit Custard Trifle Recipe

This easy Fruit Custard Trifle recipe, layered with goodness, is a summertime delight! With the upcoming Coronation Ceremony, this classic British dessert is fit for the King. The best part of this Trifle recipe is that it is customizable with the fruit of your choice and for any occasion!

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