Yield Makes 1 1/4 cups
- 1large Egg
- 1 cup sugar
- 1/4hawaiian Vanilla Bean
- 1/3 cup fresh lilikoi or passion fruit juice blend
- 1 tablespoon butter
MethodSplit vanilla bean pod in half lengthwise, and scrape seeds into egg mixture. Whisk in juice blend.
- 250g butter, softened, plus extra for greasing
- 250g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 250g flour
- 1 tsp baking powder
- 50ml milk
- 250ml milk
- 2 egg yolks
- 25g caster sugar
- 2 tsp cornflour
- few drops vanilla extract
- 75g caster sugar
- 25g butter
- 50ml double cream
- Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
- Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
- Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
- To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
- For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
- When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.
- 2/3 cup pear nectar
- 1/8 teaspoon ground cardamom
- 2 Forelle pears or small Bartlett pears (6 to 8 ounces total)
- 0.167 of a sheet frozen Puff Pastry, thawed
- 1 tablespoon cold water
- 1/2 teaspoon cornstarch
- 1/2 teaspoon vanilla
- In a small saucepan, combine pear nectar and cardamom. Bring to boiling. Meanwhile, cut a thin slice off the bottom of each pear so they can stand upright. Use a melon baller to scoop out the seeds, starting from the bottom of the pear.
- Add pears to pear nectar mixture. Cover and cook about 10 minutes or until pears are just tender when pierced with a sharp knife (pears can be on their sides while poaching). Remove pears with a slotted spoon and set aside to cool. Set pear nectar mixture aside.
- Preheat oven to 375 degrees F. On a lightly floured surface roll pastry to a 6 x 6-inch square, cut the pastry in half crosswise. Using a fluted pastry wheel, cut pastry into 1/2-inch wide strips.
- Place the end of one pastry strip underneath one of the pears. Working up from the bottom, wrap pastry strip around pear in a spiral fashion leaving 1/4 to 1/2 inch between spirals. Add a second strip, pressing onto the end of the first strip; continue wrapping pear. Repeat until pear is wrapped to the top. Press the end of the last strip around the top of the pear to secure. Repeat with remaining pear and pastry strips.
- Place pastry wrapped pears on a small baking sheet. Bake for 25 to 30 minutes or until pastry is puffed and golden. Remove from oven; cool about 20 minutes.
- Meanwhile, for sauce, in a small bowl combine 1 tablespoon water and the cornstarch until smooth. Add to pear nectar mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in vanilla.
- To serve, place each baked pear in a shallow dessert dish. Spoon sauce around pears.
- 3 cups half-and-half
- 1 Vanilla Bean or 2 tsp. vanilla extract
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon salt
- 5 Eggs
- 1/2 cup granulated sugar
- In medium saucepan heat half-and-half and vanilla bean over medium heat until steaming (140 degrees F to 145 degrees F), about 3 minutes (too hot to insert a finger for more than a moment). Remove from heat; cover. Steep for 15 minutes.
- Position rack in lower third of oven. Preheat oven to 350 degrees F. In small bowl combine brown sugar and 1/4 tsp. of the salt, pinching and mashing to eliminate lumps. Spoon mixture into 9-inch deep pie plate. Pack into firm, even layer.
- Remove bean from half-and-half (let cool if hot to handle); cut bean lengthwise. With point of small knife, scrape seeds from bean and add to half-and-half. Briefly reheat mixture for 1 to 2 minutes, just to steaming.
- In large bowl whisk eggs, granulated sugar, and remaining 1/4 tsp. salt. Gradually whisk in warm half-and-half until well-combined.
- Slowly pour egg mixture in pie plate over brown sugar. Some sugar may float up but will settle to bottom eventually.
- Place pie plate in deep roasting pan. Place pan in oven. Pour boiling water in roasting pan to halfway up sides of pie plate. Bake 35 to 40 minutes or until a knife inserted in center comes out clean.
- Carefully remove pie plate from roasting pan. Cool on wire rack 30 minutes. Cover and refrigerate at least 6 hours or overnight. To serve, gently run a thin metal spatula or knife around edge of flan. Invert onto serving plate. Makes 8 servings.