I was recently invited to the launch of Ambrosia 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
20 thoughts on “Ambrosia Custard”
I will buying some of that custard when I hit PnP this afternoon. My real weakness is Ambrosia Rice pudding. You cannot possibly have the low fat version, and you have to eat the whole tin yourself. Now that is bliss 🙂
and as far as I know, you will not have to wait too long for it to get here 🙂
Funny to see Ambrosia. I shot the pictures for the Ambrosia Rice and Ambrosia Custard,for Ogilvy Mather in London, in the mid 70’s!
I have to say that I haven’t eaten it since then.
so, it really has been around that long 🙂
I wish Ambrosia products were sold here, they sound healthy but do versatile and delish!
Choc Chip Uru
the custard is really good – I have yet to sample anything else from them 🙂
Looking forward to your pastry shell recipe.
thanks Mandy – I just need time to blog it LOL 🙂
YUM!!! Don loved the old Ambrosia rice pud in the tin. Used to eat it regularly! And my daughter lived on it when she was pregnant in the UK..the chocolate one 🙂 this is a social gathering that I really missed attending 🙁 xxx
It was a lovely tea! and the rice pudding should be here soon 🙂
What kind of fruit is in those beautiful tarts?
they are cape gooseberries. I am convinced you blogged about golden berries – if it was you, then that is the same thing 🙂
Your tartlets look so tempting, Tandy. I’ll look out for the Ambrosia custard. Have a great weekend.
Hope you had a good weekend as well AD 🙂
Mugs of custard. What a wonderful idea.
my best treat 🙂
I am in love with ambrosia custard ever since we went there on Holiday 30 years ago.
We can buy this tasty custard in English shops here in Belgium! I always serve hot Devon Ambrosia custard with my warm fruit crumbles! It is so tasty! Your tartlets look amazing too!
I will have to try a crumble soon 🙂