Caramel Custard Slice
Inspired
by: Jodie’s Nanna, this caramel came out of her hand
written recipe book and www.bakingmakesthingsbetter.com
for the base.
Why? Caramel is my Achilles heel!
Time
Taken: 10 mins+20mins=30 mins
Number of
Dirty Dishes: saucepan, tray, spoon, measuring cups, 2
medium sized bowls, wooden spoon, fork, small bowl
I used:
Base:
150g room
temperature dairy free margarine
½ cup
sugar
1 ½ cups
gluten free flour
¼ cup cocoa
or ¼ cup dairy free chocolate chips
2-4
tablespoons of rice milk
Caramel
Custard:
2 cups
rice milk
1 cup
brown sugar
1 Tbs
dairy free margarine
1 Tbs
corn flour
Yolks of
3 eggs
Pinch of
salt
1 tsp of
Vanilla
What I
did:
Preheat oven to 180C, and line a 30cm x 20cm baking
tin.
For the base: in a medium bowl cream margarine and sugar together until
well mixed.
Sift in flour and cocoa or chocolate chips (I used chocolate chips) and mix well until combined.
If the mixture is a little dry add 2-4 Tbs of rice milk to the mix (I did not find the rice milk necessary).
Press mixture evenly into baking tin and bake for 20-25 minutes or until just firm.
Sift in flour and cocoa or chocolate chips (I used chocolate chips) and mix well until combined.
If the mixture is a little dry add 2-4 Tbs of rice milk to the mix (I did not find the rice milk necessary).
Press mixture evenly into baking tin and bake for 20-25 minutes or until just firm.
For the Caramel Custard: in a medium saucepan heat
rice milk on a low heat.
In a medium bowl combine corn flour, brown sugar, dairy free margarine, salt and vanilla.
Whisk yolks together in a small separate bowl.
Pour a little heated milk over the egg yolks and stir well.
Add the heated milk and then the yolk mixture to the dry ingredients and mix well.
Once combined, pour the mixture back into the medium sized saucepan and cook on a low heat, stirring until the Caramel Custard is thick.
Take off the heat and leave to cool.
In a medium bowl combine corn flour, brown sugar, dairy free margarine, salt and vanilla.
Whisk yolks together in a small separate bowl.
Pour a little heated milk over the egg yolks and stir well.
Add the heated milk and then the yolk mixture to the dry ingredients and mix well.
Once combined, pour the mixture back into the medium sized saucepan and cook on a low heat, stirring until the Caramel Custard is thick.
Take off the heat and leave to cool.
Leave base to cool before pouring Caramel Custard on
top.
Cut up and Enjoy!
Cut up and Enjoy!
Comments
after eating Caramel Custard slice:
YUM! I wanted more of this. I haven’t eaten dairy
filled Caramel for a long time, so I’m not sure if it tastes like real Caramel
exactly, but it’s delicious!
What I
would do different:
I might try adding more corn flour in
the hope the caramel would solidify almost like Vanilla Slice.
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