When I was preparing and experimenting with recipes for my TV appearance I had an awful lot of leftovers floating around so had to get pretty creative if I didn't want it all to go to waste.
Firstly I had a mountain of lemon and lime curd sitting in a tupperware pot in my fridge. It was super tasty so didn't want it to just sit there unused and I wanted to do a bit more than simply spread it on toast. So I decided to try making some cupcakes. I mixed up my usual batter recipe and simply folded the curd into the batter before dividing it into cases. I wasn't really sure if it would work but was in an experimental mood.
The result was actually a HUGE success...
The cupcakes almost had a Madeira-like quality, they were soft and moist with a subtle citrus flavour. I decorated the top with a simple glace icing made with icing sugar and lemon juice and a slice of lemon/lime (if I had thought far enough ahead I would of bought some of those candied lemon/lime segments)
Here is my yummy curd recipe;
Adapted from a recipe from The Pink Whisk
Lemon/Lime CurdI used this in a couple of tarts but won't be blogging the recipe until mid-march so keep an eye out for that.
60 mls lime juice/ lemon juice
120 mls water
135 gs caster sugar
25 gs cornflour
2 egg yolks
1 tablespoon butter
Grated zest of half a lime/lemon
When I first made this I was surprised at how easy it was! You simply add all the above ingredients into a saucepan and pop it over a medium heat. Whisk continuously until it starts to thicken, as soon as it starts to thicken, take it off the heat and keep whisking and it should then look like a nice thick citrus-y jelly/curd!
I also made a massive amount of custard and had a lot left over, as I love a good custard tart I couldn't bring myself to chuck it away. Although, after a good two weeks of non-stop pastry practise and making I really didn't want to make anymore.
So I got a little experimental...
I had a tin of cherries in the cupboard that I was desperate to use so I drained the tin and popped the cherries in my lovely Laura Ashley Pie Dish which I got for my 24th Birthday and covered them with the custardy mixture.
I popped it in the oven at 180C and kept checking it to see if it had worked/set. It cooked for around 30-40 minutes (it was quite a large/deep dish). You can tell it is cooked by giving it a little wobble. You want it to be jiggly but not runny.
It tasted bloody amazing! The vanilla custard was swirled with deep pink cherry juice and the cherries poked their heads out of the top and glistened. I would in the future like to try this in an open top tart/pie.
Anywhoo, here is the custard recipe for you;
70 g caster sugar
150 g double cream
150 g whole milk
1 tsp vanilla paste
Whisk the eggs and sugar together in a large bowl.
Heat the milk, cream and vanilla paste in a saucepan, allow it to just come to the boil then take off the heat.
Pour the milky mixture over the egg/sugar mixture, whisking continuously until fully combined.
This is now ready to bake, either in a tart or on its own. I think these would work really well in little ramekins, you could do a variety of flavours. So easy but delicious!
I hope you enjoyed my higgledy piggledy leftover post, how do you use up your baking leftovers?