In collaboration with Redmond Multicookers.
Nothing beats a bowl of hot creamy custard on a cold Autumn’s day when the chill is in the air and you can smell the winter coming.
Except, perhaps, if it’s hot creamy custard that you’ve made yourself, and it’s served over a slice of still-warm pineapple upside down cake!
Custard is a remarkably simple dish to make, only five ingredients and it can be ready in under 15 minutes!
I’ve made today’s custard in my Redmond Multicooker – a multi function kitchen appliance with a five litre non-stick bowl, LCD display and a wide range of automatic programs. This machine can be a bread machine, yogurt maker, steamer, slow cooker, oven, rice cooker, fryer and stove top, depending on what you’re needing that day. It’s pretty versatile, and it stows away in a cupboard when not needed, freeing up valuable counter top space.
My husband over at Audioboy Productions and I have been toying with the idea of delving into food videos recently, so last weekend we had a little play with our Redmond Multicooker, whipping up a quick batch of custard in it and creating our very first, ever food video. We hope you like what we’ve done – watch this space! We had so much fun making this and we’ve got loads of ideas we want to try out. I’m quite lucky in that since my husband is a musician and sound guy with loads of creative ideas the soundtracks to our videos will be something rather unique. This one? Think “00 custard…. license to chill!” “Let the piefall? When it crumbles…!”
Pineapple upside down cake is one of the nostalgic cakes of my childhood. I brought this recipe with me from Canada when I immigrated to Scotland in 1999 – it was the recipe my mother used to make, but I’ve tweaked it adding some chopped hazelnuts and upping the golden syrup content.
Making the cake in the multicooker means that the pineapple/golden syrup layer gets gorgeously caramelised as the heat source is from the bottom of machine. You could always cook it in your oven if you prefer a less crispy layer.
Hot or cold custard, now that is the question! Now, I’m a cold custard on a hot cake, or hot custard on a cold cake kinda gal – or failing that, cold custard on leftover cold fruit crumble straight from the fridge for breakfast. Heaven. Truly.
Not so good for the waistline, but needs must, really.
When making cold custard, simply place a layer of cling film over the top of the custard while its hot to prevent it from forming a skin and pop into the fridge.
You can make your custard with either vanilla bean paste or vanilla sugar, if you’ve got some lying around. I like to make vanilla sugar with leftover empty vanilla pods after using the seeds in other recipes. Instead of discarding the nearly empty pod simply pop it into a small jar of caster sugar and then ignore it for several weeks. When you come back to it you’ll have some gorgeously vanilla scented sugar you can use in baking.
To make the custard a little bit more indulgent you could always replace some of the full fat milk (perhaps 50 ml) with some double cream, but I find whole milk works fine as it is.
How do you like your custard? What do you have yours with? Let me know in the comments! We’d love some constructive feedback on the video too. This is a learning experience for us so we’d love to create videos that you want to watch – what do you think makes a good recipe video?
RECIPES YOU COULD SERVE CUSTARD WITH
Slow Cooker Strawberry Jam and Scone Pudding by Baking Queen 74
Dampfnudeln by Utterly Scrummy Food for Families
Apple & Blackberry Crumble Bundlettes by The Crafty Larder
Rhubarb and Ginger Brioche Bread and Butter Pudding by Foodie Quine
Blackberry & Apple Crumble Pie by The Hedgecombers
Snowdon Pudding by Celery & Cupcakes
Chocolate Brown Betty by Tin & Thyme
Banana Pudding by Fab Food 4 All
Sweet Cherry Crumble Crisp by Kavey Eats
Swirled Nutella Cake by Coffee & Vanilla
Dorset Apple Cake by Kellie’s Food to Glow
SHARING WITH SOME BLOGGING LINKIES
Recipe of the Week by A Mummy Too
This is a paid recipe commission for Redmond. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.