I was recently invited to the launch of Abrosia Custard at the Steenberg Hotel. Ambrosia products are from Devon in the United Kingdom and as I have spent a holiday in this lovely county I was really excited to taste this product. The custard alone is sublime and contains no artificial flavouring, colouring or preservatives. Ambrosia has been on the shelves since 1917 and 5 out of 10 UK households use this custard. It is now available in South Africa at Pick n Pay stores. The launch was a high tea and we were spoiled with an amazing array of baked goodies.
I have to confess that when I was in my twenties, and weight and what I ate was not an issue, I used to indulge in mugs of custard with milo for crunch. Now, I am more selective about my sweet tooth indulgence. As Ambrosia is low fat, I decided to create a dessert that was a little bit decadent. This custard is light and creamy, and has a texture similar to that of any home made custard. It neither tastes nor looks artificial and I will keep a box in my pantry for those nights we have surprise guests and dessert needs to be whipped up in a hurry. I made two lots of tartlets with the custard. One was baked in a pastry shell with raspberries, and the other was whipped together with some cream and left cold in a pastry shell. I used half the amount of cream to custard and as I had left overs I froze it to see what it would taste like. This was not a great experiment but I am sure that if I had added some berries to the mix it would have been much better. I am going to keep it for when the heat wave strikes and make milkshakes out of it.
I made the pastry shells myself and I will share the recipe at a later date.
Do you have a custard indulgence?
Disclosure: I was given the custard and asked to do a product review. I was not asked to provide favourable content and I have not received any payment for this blog post. This post is in line with my blogging policy.
What I blogged:
- one year ago – Chilli