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I have a houseful of fruit: blueberries, strawberries, raspberries, peaches, nectarines...I went a little crazy at the farmer's market, okay? Now that I know that Bird's custard is vegan (!!!), I have it in my head to turn some of these separately wonderful things into one combined wonderful thing, probably focussing on the peaches and some combination of the berries, optimally baked with a crunchy topping. I'm partially inspired by a rhubarb crumble with soy cream we had at the Warehouse Cafe in Birmingham; it nearly made me swoon, and I only resisted the urge because my BF would've finished it all before fetching my smelling salts! Anyway, I've been toying with the notion ever since, and am thinking custard would be a fine addition, whether baked inside with the fruit or poured over the top. I'll start googling and/or flipping through cookbooks in a minute, but figured I'd ask for ideas here first, since I see so many yummy dessert things on the food porn. So, any suggestions?
Last edited by Desdemona (Sat 7/26/08 1:44 pm)
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i have no suggestion, but now i want, too.
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What I would do is make some kind of cobbler with a combination of the fruit you have in whatever proportions are pleasing to you and then make some custard to pour over it. That's how I always had custard as a kid, and that's my favorite way to have it now.
If you wanted to bake it right into the thing, I would still go with a cobbler but add the fruit to the baking dish then a layer of custard and then the dough/topping. I've never tried that, though, so I can't vouch for it working. It just seems like it might.
Finally, at the risk of sounding depraved: <3 custard.
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i was thinking custard on the bottom, then fruit, then topping?
i feel like the custard would make the topping too wet and plus you might not get that delicious crumby fruit action going.
but now i feel like i need to make this today...
eta: maybe something like this, modified? http://www.recipezaar.com/99702
i love peaches. i'm going to go for it!
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See, I was thinking if you put the custard on the bottom it might just cook up and mix too much with the fruit. I could totally be wrong, though. I just thought having the custard on top might firm it up a little more and make it more of a separate layer.
Maybe I'll pick up some peaches and custard powder today... make sure to report back on your findings!
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yeah, i probably was thinking of the custard being a little thicker than you were.
either way: peaches. obvs.
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So is this custard basically like pudding but yellow?
I mean looking at the ingreds in Bird's its just cornstarch and flavor right? You add milk and sugar?
Anyway, I would make the crumble on its own, and then cut up, and layer in a parfait kinda glass if you have it. PLop of custard, scoop of crumble, plop of custard, more crumble and more custard.
I've been obsessed with making microwave puddings lately, sweet and yummy and won't make the kitchen hot. I especially liked making the coconut version.
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Thanks, guys, it's good to have emotional support when I'm wrestling with these major decisions! Isn't the Pavlovian Yum Response associated with hearing the words "peaches" and "custard" fascinating? This is the kind of science I can get behind!
bryophyte wrote:
Anyway, I would make the crumble on its own, and then cut up, and layer in a parfait kinda glass if you have it. Plop of custard, scoop of crumble, plop of custard, more crumble and more custard.
This would be like individual trifles, which I love (and would be great for guests, now I bethink me of it)! For this time, though, I'm still thinking of an integrated fruit-custard-crunchy topping thing.
jordanpattern wrote:
See, I was thinking if you put the custard on the bottom it might just cook up and mix too much with the fruit. I could totally be wrong, though. I just thought having the custard on top might firm it up a little more and make it more of a separate layer.
I agree with your theory, although I might be totally wrong, too! Anyway, I might try this: grease a baking dish, put in the fruit mixture, pour on the custard and bake it for awhile so the custard can start to firm up a bit. Then take it out of the oven, put the topping on and stick it back in for another 15 minutes or so until it gets brown. What do you think?
jordanpattern wrote:
Maybe I'll pick up some peaches and custard powder today... make sure to report back on your findings!
Definitely; it's a movement, people!
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Desdemona wrote:
Anyway, I might try this: grease a baking dish, put in the fruit mixture, pour on the custard and bake it for awhile so the custard can start to firm up a bit. Then take it out of the oven, put the topping on and stick it back in for another 15 minutes or so until it gets brown. What do you think?
i think this sounds like the move.
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calcuhater wrote:
Desdemona wrote:
Anyway, I might try this: grease a baking dish, put in the fruit mixture, pour on the custard and bake it for awhile so the custard can start to firm up a bit. Then take it out of the oven, put the topping on and stick it back in for another 15 minutes or so until it gets brown. What do you think?
i think this sounds like the move.
I was thinking about it on my walk to work (f'reals), and I figured this might be a good move too. I've bought peaches and custard powder, so I'll let you know when I finish work and get a chance to make it how it is!
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This is going to be tomorrow's project chez moi; let's meet back here and compare the results!
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okay, i might give it a go tonight.
i love experiments. food science in action!!
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Okay, so I spent my afternoon on this today, and it came out really good!
For the filling I used blueberries, strawberries and peaches, tossed with a little cinnamon and some cornstarch to suck up the juice. Partially baking the fruit and custard first worked in terms of preventing the topping from sinking down into the filling; I baked it for 20 minutes at 350, then put the topping on and baked it another 10-15 at 400. I will say that I'd like the custard to be slightly thicker, so when I make this again (and I will, oh, yes I will) I'll use a little less soymilk. That said, on the whole it was a huge success, really yummy and absolutely satisfied my craving, which is the most important thing.
I'll post the recipe and a photo tomorrow; those of you who were going to try it let me know how yours came out!
Last edited by Desdemona (Sun 7/27/08 11:13 pm)
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making later today!
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Okay, so the outside shot doesn't look like much...
But the inside shot is more representative of yumminess:
NB that this is my first time (!) posting pictures, so it might not even work.
ETA: Thanks, calcuhater; let's try this again!
Last edited by Desdemona (Mon 7/28/08 9:34 am)
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you have to host them somewhere first! like flickr...
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way to go!
was the top crispy? i considered just making a peach cobbler with custard in it. i could really go for some shortbready-biscuity-type goodness with it.
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calcuhater wrote:
way to go!
was the top crispy? i considered just making a peach cobbler with custard in it. i could really go for some shortbready-biscuity-type goodness with it.
Yeah, I'm unreasonably proud of myself: "Honor the Achievable," that's my motto!
In truth, I'd probably have stuck with peaches if I'd had enough ripe ones; as it was, the strawberry/blueberry/peach combination was really delicious, if a little juicy. Again, thicker custard next time. The topping was crispy, but also sort of cakey...it was basically a pretty garden-variety cobbler dough, and I added about a cup of rolled oats to it fot texture. And of course we all know that the addition of oatmeal makes it suitable for...BREAKFAST!
Now I can't wait to see yours (I showed you mine...)!
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And the custard remained relatively separate from the fruit? It looks like it didn't from the picture.
I'm going to make this this morning and probably eat it for breakfast.
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Recipe please!
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jordanpattern wrote:
And the custard remained relatively separate from the fruit? It looks like it didn't from the picture.
The custard did cook down into the fruit somewhat (which is why I plan to make it thicker next time), but there was still a discernible differentiation between the two layers. Also, I probably should have let it sit longer before slicing into it, but, well, you know: it was custard and fruit and cakey stuff just crying out to be eaten! I'm assuming it will slice more neatly today after spending the night in the fridge.
jordanpattern wrote:
I'm going to make this this morning and probably eat it for breakfast.
This sounds like an excellent plan, enjoy!
zuzucooks wrote:
Recipe please!
It's dead simple; I'll blog it today or tomorrow, as soon as I get the chance. My laptop has to go to the Mac doctor to have a boo-boo fixed, so I'll be sharing my BF's for a few days, and hence as omnipresent for a few days!
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I went to make this and found that someone had eaten all but two of the peaches I had bought! I will try again tomorrow. Sigh!
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Anything that involves Bird's Custard is high on my list to try, and your recipe looks great! (And I love your blog.)
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somehow the tasty dessert i just ate doesn't seem to compare to this idea. YUM! i love custard and crumble! (though i'm more of the pour the custard over a slice kind of gal.)
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made it!
crappy picture of the whole dish. sorry, no natural light to be had at this hour!
it's been cooling for a while, so i'm going to have some now. will post pics, thoughts, and method if it's a success. (sure smells like it is...)
ETA: YUM. the custard didn't really work out so well for me, but the end result is awesome.
i'm going to blog my "recipe" tomorrow. in the meantime...
Last edited by calcuhater (Tue 7/29/08 10:53 pm)
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