The perfect accompaniment for any dessert that goes with almonds; Think pastries, apples, or autumnal stoned fruits. So simple, you’ll question why you’ve not made custard before!
This custard was made to go alongside this Apple & Frangipane Gallette, but honestly would be perfect with many, many desserts! Custard is a wonderfully simple thing to make, but this knowledge makes it ever so slightly dangerous…. you end up in a situation where custard is literally at your fingertips all the time!
Thick, creamy, hazelnut custard. The perfect accompaniment to any chocolate dessert, or simply poured over ice cream.
Ok, so before I gave up dairy, making custard from scratch seemed like a completely pointless exercise. Why make it when it’s so readily available, in all it’s thick, vanilla-y, custard-y goodness?? And then I realised how much I had taken this for granted when suddenly these options were gone!
It’s not that you can’t buy dairy free custard – you can, it’s quite good and I eat a lot of it, but sometimes it just doesn’t go with everything. Custard is also a wonderful ‘base’ ingredient that has lots of different uses (ice cream, creme patisserie, the list goes on…), and the dairy free shop bought stuff just doesn’t always cut it.
I started by trying to make a good vanilla custard, however I have to admit that this recipe is still in development – soy is a strong flavour to try and cover up! But it was in the midst of these failed custards that I found hazelnut custard… Here, there’s no covering up; this is all about letting the hazelnut flavour shine.
The next few week’s recipes will focus on using this hazelnut custard in a different ways; there’s an ice cream coming up that is a particular highlight. So use this week to get perfecting your custard. It’s really not difficult to make at all, and a great excuse to have a few sneaky puddings – try it warm, poured over these classic brownies to start with.
An elegant and deceptively easy dessert. An almond pastry case with juicy plum jewels set in a delicious, smooth and creamy almond milk custard. Delicious on it’s own, or served with ice cream or stewed fruits.
I really do love and believe in eating seasonally, and this dessert is no exception. At this time of year, when the berry season has drawn to a close and the stoned fruits are beginning to end, I don’t think there is anything better than baked fruits. Not only does it bring out their sweetness and flavour, it smells as it bakes festive and fills you with warmth. What a perfect way to welcome to cooler seasons that are approaching!
Plums and almonds are a classic combination; the sweet, nutty almonds provide a delicate base flavour to the dessert, so when you get a pop of bright, tart plum in your mouth nothing distracts you from the flavour. That said – the two flavours really work together. The nutty flavour gives depth to the plums, something particularly desirable when using up the last of the season’s fruits.
I’m using one of my favourite pastry recipes for this – it originally comes from my Apple & Blueberry Frangipane Tart – but I chose it because it turns out light and short every time. It is also a very forgiving pastry. What I mean by that is if yours crumbles to pieces as you are trying to line the tin (and see my tips and tricks on lining a tin with pastry here!) you really don’t need to worry. Just using your fingers and the offcuts of pastry, you can make your pastry look almost perfect, and it really doesn’t affect the results. Now, that’s my kind of baking!
Filed under dessert, Pastry