Stumped for a quick Pud??

powie69

A quick one, if you have some spare puff pastry left. Grease a fairy cake baking tin and cut the pastry into circles, i.e with a mug, and bake in the oven for 10 to 12 minutes at about 190C (put some dried rice in the middle to stop it puffing up too much!). Then once the puff pastry has cooked, get rid of the rice, and pour in some custard into the tarts. I use tinned custard. Then sprinkle with a little icing sugar and put under a warm grill for a few minutes until the sugar has melted.

Very scrummy

Aril

How about banana split or Eton Mess [soft fruits with icecream and smashed up meringues] or fruit fool using custard from the cartons mixed with stewed fruit?
Aril

blue-kat

do you need to chill the evap prior to whipping it to get it to froth up?
or doesn't 1/2 fat evap fluff up as much?

I've just had a go a making strawberry/cherry 'cheese'cake -

crushed digestive biscuits base,
then on top: whipped 1/2 fat evap, with strawberry jelly, some Lidl bottled cherries + juice, some leftover cherry puree from a baking kit.

Only think the evap didn't really fluff up, I whipped it in the food processor with egg whites attachment.
Looks finished cake looks Ok and am sure partner will eat it all ! :drool: :rolleyes:

any tips appreciated !

tootles_2

You really need to use a hand held electric whisk to make the evaporated milk fluff up, the whisk on a food processor does not work as well, I know I have treid it, in fact sold my food processor and went back to using a small kenwood whisk from Argos........

I have not tried using the low fat evap, so cannot comment on how it whisks up, you will have to try it.

squeaky

Yeah, I tried my kenwood with the knife blade, then with the cream/egg white gizmo, and then a second batch with the liquidiser. None worked very well. It tasted nice enough but was a bit solid

I've got a completely hand powered whisk I'll try next time. Just gotta go to the gym to build my muscles up

greenlogo

I make something very similar (but a little kinder on the waistline ) make up the jelly with half a pint of water, let it cool a little bit and add a muller lite (or shop's equivalent) and whisk before letting it set. Either match the flavours or use vanilla yog (FANTASTIC with blackcurrant)

MrsMW

greenlogo wrote:

I make something very similar (but a little kinder on the waistline ) make up the jelly with half a pint of water, let it cool a little bit and add a muller lite (or shop's equivalent) and whisk before letting it set. Either match the flavours or use vanilla yog (FANTASTIC with blackcurrant)

I do this as well, sometimes I add tinned mandarins, strained to remove the juice. Tastes really sinful.

spendaholic

I often use fruit pies, tarts, and Swiss rolls for quick and easy puds. They can be served with hot or cold custard, fresh or squirty cream, or ice cream. In fact Swiss roll and cream (condensed milk, carnation, tip top,) is starting to tug at my tastebuds ...

A tub of ice cream in the freezer is always useful as that will also go well with tinned or fresh fruit.

soon2bjobless

I always use evap milk thats been in the fridge at least overnight - using a hand whisk it fluffs up just fine.