I have watched a lot of failures for a set custard recently on Master Chef. It is important to remember that the process cannot be rushed and that you need a container that will conduct the heat evenly. I used my leftover hibiscus syrup to make this dessert.
Two days before Dave and I left for overseas I chipped my tooth. I had been eating salami sticks in the car and a piece got stuck between two of my teeth. I flossed to clear it out and as I did so I felt something hard in my mouth. At first I thought it was something in the salami. But then I saw it was actually a part of my tooth. I was relieved at it not being an addition to the snack. However, I could not leave the tooth as is knowing we would be travelling. My dentist could only see me on the morning we were leaving. I had a 9am appointment and requested that she do my annual check up and cleaning at the same time.
This was so that I did not have to go back to her this month when my appointment was actually due. The fixing of the chip necessitated a deep anaesthetic injection into the muscle. By the time I got back to work my entire left side of my face, including my tongue was numb. I could not speak properly, or chew. I hadn’t eaten before I went to see her so I was quite hungry by the time I got back at 10:30. But that was not my biggest issue. The biggest problem was I could not type properly. Who knew that typing would be linked to your facial muscles being able to function? I thought this was quite funny and frustrating at the same time. Obviously I ‘mouth out’ the words as I type them without realizing it.
Click on the links for conversions and notes.
- 160 mls milk
- 19 g flour
- 80 mls water
- 100 g fructose
- 30 mls hibiscus syrup
- 3 egg yolks
- Preheat the oven to 180° Celsius
- Pour the milk into a medium size saucepan and whisk in the flour
- Whisk frequently until the milk starts to thicken then whisk continuously for 1 minute
- Take off the heat and set aside
- Pour the water into a small saucepan and add the fructose
- Place onto the stove on a low temperature and stir until the fructose dissolves
- Increase the temperature and bring to the boil until it reaches 106° Celsius
- Remove from the heat and stir in the hibiscus syrup
- Slowly pour the syrup mixture into the milk while whisking
- Leave to cool slightly then strain into a jug
- Place the egg yolks into a lipped jug and lightly whisk
- Slowly pour the milk mixture into the eggs while whisking
- Once combined pour the custard into ramekins and place the ramekins into a bain-marie
- Place into the oven and bake for 30 minutes
- Remove from the oven and serve