NoMU Recipe Cards Vol81 Milky Way, June

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05 HOT MILK TRAY CAKE WITH VANILLA FROSTING 1¼ cups milk 1 tsp NoMU Vanilla Extract 150g butter, cubed 4 eggs 2 cups castor sugar 2¼ cups all-purpose flour 2¼ tsp baking powder 1 large punnet raspberries For the icing: 250g butter, cubed, at room temperature 450g pure icing sugar, sifted 30ml boiling milk Pinch of salt ¼ tsp NoMU Vanilla Extract Preheat the oven to 180°C and line a greased baking tray (33cm x 23cm) with baking paper. In a small saucepan, heat the milk, NoMU Vanilla Extract and butter until warmed and the butter has melted. In a large bowl, beat the eggs and the sugar on high speed until pale and fluffy. Sieve the flour and baking powder together and gradually add to the batter, beating at low speed until smooth. Gradually add the warm milk to the batter and beat until just combined. Pour into the prepared tray and place in a hot oven for 30-40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven, place on a wire rack and allow to cool completely before icing. To make the icing, using an electric mixer, beat the butter until light and creamy. Gradually add the icing sugar, alternating with the hot milk and beat until the mixture is light and smooth. Add the salt and NoMU Vanilla Extract and mix again. Spread the icing generously on the cooled cake, cut into squares and top with raspberries or your favourite berries. Perfect to take on a picnic! Makes 16 servings WINE PAIRING Fine-bubbled Graham Beck Brut. Because it’s a Pinotdriven blend, the fruit flavours dance happily with raspberries.
06 CrÈme Patisserie/Custard Slice 40g caster sugar 2 egg yolks 20g cornflour 250ml full cream milk 3 pumps NoMU Vanilla Paste 500g puff pastry 1 egg Icing sugar, to dust Preheat the oven to 200°C. Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well. In a heavy based saucepan, gently heat the milk with the NoMU Vanilla Paste and bring to the boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and place over medium heat, stirring constantly until the mixture is nice and thick. Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form. Roll the puff pastry to roughly 3mm thick and while still cold, cut into 12 (5cm x 10cm) rectangles and place on a greased, lined baking tray. Gently beat the egg and using a pastry brush, coat each slice with a layer of egg wash. Place another sheet of grease proof paper over the pastry and put a baking tray on top to weigh it down, to ensure the pastry doesn’t puff up. Bake in a hot oven for 15 minutes or until golden brown. Carefully assemble your custard slice with alternating layers of pastry and custard finishing off with a dusting of icing sugar just before serving. Makes: 4 triple layered custard slices or 6 double layered slices. Note: Only assemble the custard slice just before serving to prevent the pastry from going soggy. Delicious served with berries!
Page 1 and 2: 81 recipe c a r d s Where would we
Page 3 and 4: 02 Baked Cheesy Savoury Custard 45g
Page 5: 04 Shoulder of Lamb Cooked in Milk
Page 9 and 10: 08 Dark Chocolate Panna Cotta with

NoMU Recipe Cards Vol81 Milky Way, June

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