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Venetian Custard Slice

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: hajera ebrahim (mum)
Ingredients-
Biscuit Wafers-
125g maragine
1⁄2 cup castor sugar
1 teaspoon vanilla essence
2 eggs
2 teaspoon baking powder
+/- 2 cups cake flour

Custard-
1 liter milk
1⁄2 cup ordinary sugar
4 tablespoon custard powder + water
Red and green food colouring

METHOD

Biscuits-
Beat margarine and sugar till fluffy, add in eggs and vanilla and beat in. Add baking powder, mix in, and then add flour as needed, binding by hand.
Form a soft dough, divide into 8 balls.
Roll biscuits out wafer thin, place on well floured sheet trays/pot lids, and bake in preheated oven at 160degC for few minutes until golden.
GENTLY remove from pan/lid whilst hot or it will stick. Slide off slowly.

Custard-
Bring milk to boil, add sugar and dissolve.
Mix custard powder with a little water to dissolve powder, then add to milk.
Whisk continuously to avoid lumps and until custard has thickened.
Divide between 3 bowls.
Colour 1 light green, 1 pink and leave remainder yellow.
Whilst custard is hot spoon onto biscuits, alternating with biscuits and different colour custard.
Leave in fridge for few hours to chill and set. Serve cold.

Note: may garnish 2 ways:
a) End last layer with yellow custard. After forming 8 balls, take a pinch from each ball to make a small round (1⁄3 size of others). Bake and then break and sift crumbs over the custard.
b) Garnish with dessert cream and crushed flake. Whisk cream smooth before using.

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