How To make Layered Custard Bars
1 c Flour
1/8 ts Salt
8 tb Butter; cold
2 tb Liqueur, almond
16 oz Peaches, canned, no sugar
2 Eggs
1/2 c Pourable fruit, peach
1 tb Butter; nelted
1/4 c Almonds, sliced
1/4 ts Cinnamon, ground
For pourable fruit, you may substitute 6 tb peach fruit spread combined with 2 tb warm water. If almond liqueur is unavailable, you may substitute 2 tb apple juice concentrate AND 1/2 ts almond extract. Preheat oven to
350. Combine flour and salt in medium bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Add liqueur; mix well. Press dough evenly onto bottom of 8" square baking pan. Bake 15 minutes, until set. Arrange peaches evenly over partially baked crust; if using fruit halves, cut into slices first. Combine eggs and pourable fruit; mix until well blended. Pour evenly over peaches; set aside. Melt butter; add almonds and cinnamon and mix lightly. Sprinkle almond mixture evenly over egg mixture. Bake 20-25 minutes, until almonds are golden brown and custard is set. Cool completely on wire rack. Cut into bars. Serve at room temperature or chilled. Refrigerate leftover bars.
How To make Layered Custard Bars's Videos
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!
Full Written Recipe -
Pound Cake Recipe -
Shop Platin' It With Wendy (Canada) -
Shop Platin' It With Wendy (US/Global) -
#platinitwithwendy #fruittrifle #dessert
______________________________________________
Subscribe to impress with ease! -
Check out more recipes -
Vanilla Custard MAGIC Cake/Soft and Creamy Dessert (1 Batter 3-Layer Cake)
This vanilla custard cake is so creamy and delicious! It is made with 6 ingredients and the batter magically turns into a three-layered cake in the oven. This cake has a lovely golden crust on the top, a custard middle layer and a denser layer at the bottom. Try this 3-Layer custard cake for your next birthday or holiday celebration.
Feel free to check out my other videos, and if you like them subscribe to my channel and support me by leaving a like! Enjoy ❤️
Ingredients:
4 eggs separated at room temperature
1/4 tsp salt- 2 g
3/4 cup sugar- 150 g
1/2 cup melted butter- 125 g
1 tsp vanilla extract- 7 ml
3/4 cup sifted all-purpose flour- 100 g
2 cups lukewarm milk- 500 ml
Directions:
1. In a medium bowl, beat 4 egg whites with the salt until stiff peaks form (7 minutes). Set aside.
2. In another bowl, beat 4 egg yolks with the sugar until light and fluffy (7 minutes).
3. Add butter, vanilla extract and flour until combined. Add the lukewarm milk.
4. Fold in the egg whites in batches until there are small lumps in the batter (do not over mix).
5. Prepare an 8 inches/20 cm square pan with oil and parchment paper. Pour the batter into the pan and bake 35 minutes in preheated oven at 170C/340F.
6. Cool the cake at room temperature and garnish with powdered sugar.
#recipeideas #dessertidea #custard #recipe #explore #explorepage #youtubechannel #custardrecipe #desserts #cake #cakedecorating #cakeideas #cakerecipe #cakedesign #cakemaking #cakesofinstagram #dessertrecipe
How To Make Creamy Vanilla Custard Cream At Home.
For sponsorships, collabs and enquiries contact me at tastycooking2@gmail.com
For Payments, Support And Donations Through Paypal :
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
#edibles
Lotus Biscoff Dessert Cups - NO BAKE Dessert. Very Easy and Yummy!
This super delicious and easy to make Lotus Biscoff dessert will be eaten in seconds!
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!
RECIPE: (makes 5 x 175ml / 6 oz cups)
Similar cups from
200 g Lotus Biscoff biscuits + 5 for decoration
300 ml milk
1,5 tbsp custard powder
1 tbsp sugar
300 ml whipping cream
1 tbsp sugar
Pinch of vanilla powder or essence
More dessert recipes:
Other dessert cups recipes:
Music: Wander
Musician: @iksonmusic
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.
Background music
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
COOKING CANADA: Nanaimo Bars ????????
Nanaimo Bars have become part of Canadian heritage. There is a right way and a wrong way to make them. The 3 layer ratio needs to be proportionately correct or it will be frowned upon.. (I'm looking at you NYT). For those in Canada, this treat needs no introduction, but for everyone else, it is my privileged to introduce you to Canada's Nanaimo bar....from Nanaimo.
This is Anti-Chef Cooks the World. A series where I cook foods from every single country in the world...all 197.
0:00 Anti-Chef Cooks The World Introduction
1:15 What Are Nanaimo Bars
2:18 Nanaimo Bar Recipe
Country Quiz:
Follow Me Here:
????Instagram:
????Facebook:
????????Patreon Support:
????Merch:
????What I Use (Amazon Store):
Music:
_______________________________________
Recipe from:
Bottom Layer
1/2 cup unsalted butter (European style cultured) (125ml)
1/4 cup sugar (60ml)
5 tbsp. cocoa (75ml)
1 egg beaten
1 3/4 cups graham wafer crumbs (415ml)
1/2 cup finely chopped almonds (125ml)
1 cup coconut (250ml)
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8 x 8 pan.
Second Layer
1/2 cup unsalted butter (125ml)
2 Tbsp. and 2 Tsp. cream (40ml)
2 Tbsp. vanilla custard powder (30ml)
2 cups icing sugar (500ml)
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter (30ml)
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.