Custard Extremes

Ok it’s week 2 of bake off, I asked what you wanted to see and you overwhelmingly voted for custard creams so here we are. I have re-named my version of this classic to reflect the extreme amount of custard filling that I’ve managed to shove inside, I wanted these to be somewhere in between a biscuit and a classic custard tart, the addition of a tiny bit of nutmeg brings that classic custard tart flavour, if that’s not your thing, just leave it out. For the filling I’ve used a mousseline which is creme patissiere whipped with butter, this is less sweet than a traditional buttercream and more custard-y so it’s a win win!

In terms of looks these aren’t super traditional, I really didn’t want to buy a custard special custard cream cutter that I’d use once and then never again so I used rectangular fluted cutters which I already had but you can always just use a knife and ruler. All of the other equipment is most likely stuff you already have. To set the custard I used a 40cm x 25cm baking tray lined with paper but any similarly sized tray will do

Ingredients

Makes about 20 custard creams

Biscuit Dough

250g Plain flour

100g Icing sugar

Pinch Salt

2 tsp Custard powder

1/4 tsp Nutmeg

100g Cold unsalted butter

1 Egg yolk

1tsp Vanilla extract

Custard filling

550g Whole milk

1/2 Vanilla pod or 1 tbsp vanilla extract

200g Caster sugar

150g Egg yolk (Freeze your egg whites for use later)

20g Custard powder

25g Cornflour

250g Soft butter

We’re going to start with the dough, I used a mixer but this can easily be done by hand. Combine all of the dry ingredients and the cold, cubed butter and mix until the mixture resembles breadcrumbs and there are no lumps of butter, then add the egg yolk and vanilla, mix until it comes together and then knead by hand until you have a lovely smooth dough. Chill for at least an hour before rolling.

While the biscuit dough is chilling make the mousseline. Start by splitting the vanilla pod and scraping the seeds out and into a pan with the milk, bring to the boil. While the milk is heating whisk the egg yolks with the sugar, cornflour and custard powder. Pour half of the freshly boiled milk over the egg yolk mixture while whisking, followed by the second half. then sieve back into the pan, this will get rid of any lumps of cornflour or any lumps of eggy bits. Bring the mixture to the boil whisking continuously, once boiling cook out for 3-4 more minutes, this ensures that there isn’t a floury texture to the mousseline and that it’s nice and thick. Transfer to a mixing bowl and mix on low until it’s cooled to room temperature then gradually add the softened butter. Whisk until the butter is fully incorporated. At this stage you can just save it until your biscuits are baked and pipe it directly into the biscuit, this is definitely the fastest and most efficient method, or you can tip it into a lined tray, level it out, cover the top in clingfilm and chill.

The pastry should now be chilled enough to roll. Pre-heat the oven to 180°C and roll the dough to about 2mm, we want it to be quite thin and crisp, if it’s too thick all of the custard will splurt out when you bite into them. Cut to the desired shape, I used a 45mm x 55mm fluted rectangle cutter, and lay out on a baking tray lined with parchment. Bake at 180°C for 16 minutes or until crisp and golden.

Assembly time! Remove the set mousseline from the fridge, turn out onto a chopping board and remove the parchment from the bottom, cut into strips the same size as your biscuits, if your mousseline is too soft to work with you can stick it in the freezer for 10 minutes. once cut to size transfer onto your biscuit bases and top with another biscuit. Dust with icing sugar and enjoy!! These are best eaten chilled to avoid making too much of a mess!