CUSTARD CUPS WITH HONEYGOLD SYRUP
“These cheerful baked custards are inspired by traditional Portuguese pasteis de nata, but instead of flaky pastry as a base, I used slices of buttered white bread. I also added a generous amount of seasonal Honeygold citrus zest in both the custard and the sweet syrup that’s drizzled over at the end.”
Serves 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 45 minutes
white bread 12 slices, crusts removed
cake flour 3 T
full-cream milk 11⁄3 cups
water 1½ cups
caster sugar 275 g
ground cinnamon 1 t
Woolworths Honeygolds 4, zested and juiced
vanilla paste 1 t
free-range egg yolks 6
butter 100 g, melted
For the syrup:
white sugar 100 g
water ¼ cup
vanilla paste 1 t
1 Preheat the oven to 190°C. Using a rolling pin, roll out the slices of bread to a thickness of 1 mm. Lightly grease a muffin pan and line the moulds with the bread. Bake for 8–10 minutes, or until light golden brown. Transfer to a cooling rack.
2 To make the custard, use an electric mixer to beat the flour and 4 T milk together until smooth. In a saucepan, bring the water, sugar, cinnamon and half the Honeygold zest to the boil. Using a sugar thermometer, bring the temperature to no higher than 104°C. Do not stir.
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