Fresh Berry Custard Pie

 

Nick loves custard, not any kind of custard, but custard made with Bird's custard powder purchased in the UK.  Bird's custard powder in the UK is different from ones sold in Canada or the US.  In the UK, it's made with cornflour, while in North America, it's made with Cornstarch.  The result, they tastes completely different...the UK version is much MUCH better.  Whenever anyone goes to the UK this is usually the item we get them bring back, and at 57p a can, it's super cheap, it just takes up luggage space.  If you can get your hands on Bird's custard powder from the UK, do so....it's definitely worth it.

If you follow the recipe on your Bird's custard can (UK or the North American version)...please take note:  On the can of custard, the instruction's calls for 2 tablespoons of custard powder to 1 pint of milk...this makes a soupy version which is a good topping for bread pudding, cakes or eaten as pudding.  In order to get a thick custard consistency for a pie you will need to almost double the custard powder as we have done below.

Fresh Berry Custard Pie

Makes 1 pie

approx prep time: 30 min

approx cook time:15 min

approx set time: 1 hour

INGREDIENTS: 

1 pie shell (I use Tenderflake Deep Dish pie shell)
3 tablespoons of sugar
3.5 tablespoons of Bird's Custard Powder
1 pint of milk (2 cups) (we prefer homo milk as it makes thicker custard)

2.5 cups of strawberries
1 cup of blackberries

HOW TO MAKE IT:

- Bake the Tenderflake pie shell according to the instructions on the box and then let it cool completely.
- Put 3.5 tablespoons of custard powder and 3 tablespoons of sugar in a large bowl with 4 tablespoons of milk. Mix thoroughly until all the lumps goes away and it's a smooth paste.
- Heat the remainder of the milk on medium in a saucepan on the stove until it's just about to boil (not actually boiling), and pour the hot milk into the large bowl with the custard paste mix, stirring well.
- Return the mixture to the saucepan and bring to the boil over a gentle heat, stirring constantly and as soon as it starts to boil (take it off as soon as it bubbles or it will burn), take it off the heat.
- Pour custard into a bowl and let it cool completely.
- Wash blackberries and strawberries and dry with a towel or paper towels, slice strawberries into equal proportions.
- Pour cooled custard into the baked pie shell, top with berries, and let it set in the fridge.

I'm linking up with:

Double Dipped Raspberries

Well, it's about time for another chocolate dipped thing.  To me, white and dark chocolate dipped raspberries are the ultimate king of chocolate dipped fruits.  Raspberry is just such a great compliment to both a creamy white chocolate, and a good dark chocolate.  When it comes to this kind of dessert, you really get what you put into it.  Pick fresh firm raspberries and really good dark and white chocolate.  I recommend Godiva white chocolate, and a Lindt or Valrhona dark chocolate for dipping.  What is the key to making these look pretty and presentable?  Having chopstick skills!  :-P  Yes, without chopstick skills you can still use your hands, but it may be a bit messier.

Double Dipped Raspberries

approx prep time: 10min

approx chill time: 20min

INGREDIENTS: 

70g of Lindt Bittersweet Dark Chocolate Bar (approx 8-10 pieces)

1.5 bars of 43g mini bar (6 pieces) of Godiva white chocolate

1 quarter pint of raspberries

1 pair of chopsticks (optional)

HOW TO MAKE IT:

1) Line a large plate or baking sheet with parchment paper or wax paper

2) Break dark chocolate bar into chunks and crumble into a small bowl.  Microwave dark chocolate 30 seconds at a time, stirring after each 30 second interval, until chocolate is just melted and smooth (do not overheat, chocolate can burn).

3) Dip one side of the raspberry into chocolate and place on wax paper.  Using chopsticks makes the least mess or you can use your hands, but they won't turn out as clean or pretty.

4) Put in the refrigerator for 20 minutes or until the dark chocolate has hardened.

5) Peel off the dark chocolate dipped raspberries and repeat steps 2-4 to dip the other side of the strawberry with white chocolate, shake off excess chocolate (or don't, if you like more chocolate).  :-)

5) Serve cold, don't let the dipped fruit come to room temperature.

6) Store leftovers (if there are any), in sealed containers in the refrigerator. 

Double Dipped Strawberries

Happy Valentines day!  Most people associate roses with Valentines day, but I have zero appreciation of flowers.  I do however, have an appreciation for anything chocolate.  So what better day to post this crazy easy but Valentines day worthy recipe then on V-day for all you last minute folks.

You know I love dipping things in chocolate, especially fruit. I have a special collection of Godiva white chocolate mini bars reserved not for eating on it's own, but SOLELY for dipping berries in.  These double dipped strawberries are always elegant, the mixture of dark chocolate and creamy white chocolate brings out the best in a strawberry. 

Use good quality white an dark chocolate for best results.  My favorite is usually Valrhona or at least Lindt Dark chocolate and Godiva white.

Double Dipped Strawberries

approx prep time: 10min

approx chill time: 20min

INGREDIENTS: 

100g of Lindt Bittersweet Dark Chocolate Bar (approx 8-10 pieces)

2 bars of 43g mini bar of Godiva white chocolate

1 lb of strawberries (washed and dried)

HOW TO MAKE IT:

1) Line plates with parchment paper or wax paper

2) Break dark chocolate bar into chunks and crumble into a bowl.  Microwave dark chocolate 30 seconds at a time, stirring after each 30 second interval, until chocolate is just melted and smooth (do not overheat, chocolate can burn).

3) Dip one side of the strawberry into chocolate and place on wax paper.

4) Put in the refrigerator for 20 minutes or until the dark chocolate has hardened.

5) Peel off the dark chocolate dipped strawberries and repeat steps 2-4 to dip the other side of the strawberry with white chocolate, shake off excess chocolate (or don't, if you like more chocolate).  :-)

5) Serve cold, don't let the dipped fruit come to room temperature.

6) Store leftovers (if there are any), in sealed containers in the refrigerator. 

Chocolate Dipped Cherries and Apricots

This is a quick and easy dessert that will please anyone, especially unexpected company.  I always have a large stash of chocolate bars in my chocolate shelf and chocolate dipped fruit is always a satisfying luxury even though it only took minutes to make.  :-)

Chocolate Dipped Cherries and Apricots

approx prep time: 10min

approx chill time: 20min

INGREDIENTS: 

100g of Lindt Bittersweet Dark Chocolate Bar

1/2 pound of cherries

2 whole apricots sliced

HOW TO MAKE IT:

1) Line plates with parchment paper or wax paper

2) Break chocolate bar into chunks and crumble into a bowl.  Microwave dark chocolate 30 seconds at a time, stirring after each 30 second interval, until chocolate is just melted and smooth (do not overheat, chocolate can burn).

3) Dip cherries and apricots into chocolate and place on wax paper.

4) Put in the refrigerator for 20 minutes or until the chocolate has hardened.

5) Serve cold, don't let the dipped fruit come to room temperature.

6) Store leftovers (if there are any), in sealed containers in the refrigerator.  

Hidden Rose Apples

Nick found these at Longos the other day.  At about $1.20 an apple, they weren't cheap, but the allure of having a green apple on the outside, but a pink hue on the inside, was alluring. 

Apparently Hidden Rose Apples are only available in November and possibly December.   They have the same texture as a Granny Smith apple,  the taste is a little different.  Some say they taste like Strawberry Lemonade but I didn't experience that at all, it was tart and sweet at the same time, more so then a granny smith.  The rose colour was fun to see and eat.  A friend of mine that tried it with me mentioned it reminded her of a poisoned apple from the Snow White fairytale. 

Apparently these Hidden Rose Apple® is patented, trademarked and registered exclusively by Dragonberry Produce Inc. located in Clackamas, Oregon.  They are only harvested once in late October.  They are grown organically, and no pesticides are ever used.  They also scar easily, so only 40-50% of apples are blemish free to be shipped to your the grocer. 

Interesting apple, it's definitely fun to eat....I wonder how they would do if cooked, in a crumble, or a pie.  I think they would give a great colour to smoothies and such as well (though I think it's a bit of a waste.)

Have you tried these?  I think Longos would still have them.  Have you found them in other grocery stores?

(edit: actually posted by Cindy,  it just says Nick because he added the picture)