Easy Custard

Custard

2 3/4 cups milk

7 large egg yolks (or more)

1/2 cup sugar

1/4 cup sifted corn starch

Vanilla

2 tbsp butter, chopped in cubes and at room temperature

Directions:

In a heavy bottom saucepan bring the milk to a simmer over medium heat.

Meanwhile in another heavy bottom saucepan whisk your egg yolks, sugar and corn starch together until you get a creamy yellow mixture.

When the milk simmers at the point just before boiling remove from heat, get your whisk ready and pour a bit into your egg mixture whisking to temper it..... now it's safe to add it all and whisk.

Set the pot back onto the heat (medium-medium low) and whisk until it thickens.

Have a bowl and a strainer ready (the strainer just for a smoother finish but mine had no lumps or anything) Once it thickens strain it into the bowl (scraping the strainer to get it all through)

Begin stirring in your butter cubes, little at a time until it's all incorporated, luscious, smooth and shiny.

Cover with a cling wrap to avoid a film in the top of your custard and let it cool, then you can set it in the fridge.

Here it's served with slices of banana and in the last shot a dollop of honey whipped cream (leftover from the beehive cupcakes)

Honey Beehive Cupcakes

On sunday we all went to see the new Winnie the Pooh movie in theatres. Unfortunately we didn't like the movie all that much (and we're fans of the old Winnie the Pooh movie) but the treats we had afterwards made up for it.

These brown butter banana honey cupcakes are one of my new favourites, you can really taste the honey and the banana creates a moist cupcake. Try a swiss meringue buttercream with a bit of honey folded in, or if you like whipped cream that's fine too, sweetened with a hint of honey they are super easy to do and only require a handful of ingredients.

Brown butter banana honey cupcakes:

1 cup (2 sticks) unsalted butter

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 cup sugar

½ cup honey

1 teaspoon vanilla

2 eggs, room temperature

1 ½ cups banana puree (about 4 bananas)

½ cup buttermilk (or yogurt watered down into the consistency of melted ice cream)

Preheat oven to 350°F.

To make brown butter: In a small heavy bottomed saucepan cook the butter over low heat until the butter is caramel coloured and smells toasty. DO NOT skim off any foam because those are the milk solids and they are what create the flavour once they toasts, because the rest is just melted fat and will not develop flavour on it's own.

Strain the mixture to remove the brown bits. (You can do this step a day ahead, it keeps in the fridge and then you just melt the butter again in the microwave when you're ready to use)

To make the cupcakes:

Using the paddle attachment, beat together the brown butter (which is now melted), sugar, honey and vanilla until it is cooled off slightly. Add the eggs one at a time, mixing well after each. Add the banana puree and mix until incorporated.

In a medium bowl whisk together the flour, baking powder, baking soda, salt. Set aside.

Alternate adding the flour mixture and buttermilk, starting and ending with the dry ingredients.

Line your cupcake pan with wrappers and begin filling them (not too much or it will over flow!)

Bake for 15-17 mins (17 worked great for me)

Swiss Meringue Buttercream:

Follow this recipe but instead of using the berry mixture add in a bit of honey at the end, 2 tbsp or so and a dash of salt and incorporate.

For honey Whipped Cream:

Pour your chilled heavy cream in the bowl and add some powdered sugar and whip until it's a beautiful creamy whipped consistency, add vanilla and drizzle in a bit of honey and fold in.

Decorate your cupcakes with either of the frostings above using a piping bag and a large round piping tip (I used Wilton No.2A) and begin piping a flat disk onto the cooled cupcakes and making circles smaller and smaller as you go higher to create a beehive look.

Later in the day we enjoyed Chicken and Dumplings, click here for the recipe.

My favourite Banana Bread recipe - easy as pie!

Banana Bread II

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup white sugar
• 1/3 cup butter, softened
• 2 eggs
• 1 cup mashed banana
• 1/2 cup chopped walnuts

Directions

1. Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
3. Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
   
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   * I double the walnuts, because I love them so much!! Also dates are awesome, or chocolate chips for a twist.
   Give it a try, you won't regret it ;)