Custard Squares Recipes

Steps:

• Mix the ingredients for the bottom layer together and press into 9x13 pan.
• Bake at 325 for 15-20 minutes.
• Mix custard in a little cold water before adding to boiling water.
• Boil til thickens.
• Spread over the base.
• Top with whipping cream.
• Sprinkle coconut over top.

Steps:

• Roll your sheets of pastry very thin. You are looking for 2 squares/rectangles that are approximately 30cm x 30cm each. Prick them well all over and then place on baking sheets (roll on baking parchment and then slide the whole lot onto the baking sheet for ease of use) and bake at 210C for 10 - 12 minutes (or until golden brown and cooked through). Leave the pastry sheets to cool while you make the custard.
• Put 2 Cups of milk into a pan with the butter and heat to melt.
• Mix the cornflour, icing sugar and eggs to a smooth paste with the remaining 1/2 cup of milk.
• Remove the milk and butter from the heat and whisk in the egg mixture then return to the heat.
• Cook over medium heat until the mixture thickens and then for a further 5 minutes, stirring constantly (a wooden spoon works well here). Remove from the heat and stir in the vanilla. Leave the custard until cool.
• Place one sheet of pastry on a piece of baking parchment on a tray or board and cover with all the cool custard. Place the other pastry sheet on top and press down slightly until both sheets have adhered to the pastry.
• Sift the cocoa and icing sugar together, then stir in the milk to make a smooth, spreadable icing.
• Ice the whole lot with Chocolate icing and then place in the fridge for a couple of hours so that the whole thing is a little easier to manage. Cut into squares with a serrated knife and serve. Store any remaining squares in the fridge in an airtight container (don't worry, they won't last long!).

Steps:

• Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan.
• Slice the apples from top to bottom using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 inch thick-elegantly thin, but not so thin that they're transparent and fragile. Discard the cores.
• Whisk the flour and baking powder together in a small bowl.
• Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples to the bowl, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can-it will be bumpy; that's its nature.
• Bake for 40 to 50 minutes, or until golden brown, uniformly puffed- make sure the middle of the cake has risen-and a knife inserted into the center comes out clean. Transfer the cake to a rack and allow to cool for at least 15 minutes.
• Using a long chefs knife, cut the cake into 8 squares in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like.

Steps:

• FOR CRUST:.
• Preheat oven to 375 degrees.
• Combine flour and salt.
• Cut in butter until crumbly.
• Press into bottom and up sides of a 13"x9"x2" cake pan.
• Put in apples.
• Combine 2/3 cup sugar with cinnamon.
• Sprinkle over apples.
• Bake for 20 minute.
• Remove from oven.
• FOR CUSTARD:.
• Whisk milk, eggs, and rest of sugar until smooth.
• Pour over apples.
• Bake 25-30 minutes longer or until knife in center comes out clean.
• If you're worried the crust will be too browned, whatever is showing up above the custard, just put foil all the way around the edges.

Steps:

• Make custard squares:
• Butter an 8-inch-square baking pan.
• In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
• In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
• Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
• In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
• Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
• Make sauce:
• In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
• Preheat oven to 325°F. and set a rack in a shallow baking pan.
• In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
• Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.

Steps:

• Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.

Steps:

• Preheat oven to 375 degrees, or 350 degrees for Pyrex.
• In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal.
• With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan.
• Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes.
• Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust.
• Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing.
• Serve warm or cold ~ serves 9.

Steps:

• Beat the eggs in a large bowl and beat in the coconut milk, sugar and salt.
• Place the bowl over a pan of gently simmering water and stir with a wooden spoon for 15 minutes, or until it begins to thicken.
• Pour in a prepared dish. Brush the butter over the inside of a 7 1/2 square ovenproof dish, about 1 1/2 in depth.
• Bake the custard in an oven heated at 350°F for 20 to 25 minutes.
• Remove from oven and allow to cool completely.
• Turn the custard out of the dish and cut the custard in squares.
• Serve decorated with coconut shreds, strips of lime rind and slices of fruit.