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3 weeks ago
9
Today’s silky dessert takes the idea of a classic English custard tart and turns it into a simple but impressive plated dessert. The custard is pretty traditional, made with vanilla and plenty of grated nutmeg, but the pastry is replaced with a hazelnut streusel, and the two are then tied together by boozy, rum-soaked raisins. Meanwhile, no Christmas is complete, at least for my family, without an old-school sherry trifle, and this is my simplified version for when I want those flavours but in a more laid-back style.
Quick trifle pots (pictured above)
The sponge fingers need time to soak up the raspberry juices and soften, so this is a great make-ahead dessert.
Prep 10 min
Cook 25 min
Chill 4 hr+
Serves 6
For the raspberries
75g raspberries, frozen or fresh
50g raspberry jam
25ml cream sherry
75g sponge fingers
For the mascarpone cream
150g mascarpone
150g double cream
½ tsp vanilla bean paste
3 shortbread fingers, to finish
Put the raspberries, jam and sherry in a medium bowl, mash to a paste with a fork, then stir well to ensure everything is evenly mixed. Break the sponge fingers into small chunks, stir these through the raspberry mixture, then divide between six small glasses.
Put the mascarpone, cream and vanilla in a large bowl and whisk to soft peaks – err on the side of caution, because it will thicken further as it chills. Spoon the cream on top of the raspberry mix in the glasses, then refrigerate for at least four hours.
To serve, crumble the shortbread into small pieces and scatter over the top.
Nutmeg baked custard with hazelnut streusel and rum-soaked raisins
Prep 10 min
Soak Overnight
Cook 1 hr 30 min, plus chilling
Serves 6
For the custard
250ml double cream
250ml whole milk
1 tsp vanilla bean paste
1 whole nutmeg
6 large egg yolks
75g caster sugar
For the streusel
60g plain flour
50g caster sugar
A pinch of fine sea salt
50g room temperature unsalted butter
25g roasted hazelnuts, roughly chopped
For the rum-soaked raisins
75g dark rum
75g raisins
First make the raisins. Put the rum in a small pan and heat until steamy but not bubbling. Put the raisins in a small, heatproof container, pour the hot rum on top, cover and put in the fridge to steep overnight.
Heat the oven to 160C (140C fan)/325F/gas 2. Put the cream and milk for the custard in a saucepan, add the vanilla and grate in a quarter of the nutmeg, or maybe a little more if you like the taste. Set the pan over a medium heat and bring to a simmer. Meanwhile, whisk the egg yolks and sugar in a large bowl until pale. Pour in the hot cream, whisking to combine.
Pour the custard into a small roasting dish (I used a 1½-litre 15cm x 20cm glass one) and put that inside a larger, deep roasting dish. Transfer to the oven and fill the outer dish with enough hot water to come at least halfway up the sides of the custard dish. Bake for about 45 minutes, or until the edges of the custard are set and the centre has a gentle, gelatinous wobble.
Remove and leave the custard to cool in its water bath. Once it’s at room temperature, cover the custard and put in the fridge to chill.
To make the streusel, mix the flour, sugar and salt in a bowl, then rub in the butter until the mix comes together into a crumbly dough. Stir in the hazelnuts, then chill until firm. Crumble the dough on to an oven tray lined with greaseproof paper, then bake at 180C (160C fan)/350F/gas 4 for 10-15 minutes, until golden.
To serve, spoon some custard into each bowl (if you want neat scoops, dip the spoon in hot water first), then scatter some streusel and raisins on top.
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Edd Kimber’s latest book, Small Batch Cookies: Deliciously Easy Bakes for One to Six People, is published by Kyle Books at £22. To order a copy for £19.80, go to guardianbookshop.com
