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Baked Custard Hearts with Two Fruits

Yesterday I bought one of those new-fangled silicone baking trays. This one happened to be a mini-muffin pan in the shape of little love-hearts. So when it came to breakfast this morning I felt obliged to somehow make use of it.
Of course by the time I got up and organised enough to start making breakfast, it was rapidly turning into brunch. I came to the conclusion I needed something relatively quick, unfortunately being not very awake, I chose to make baked custard, which is not really in the realm of “quick things one can cook for breakfast”.
All the same, the result was pleasing to the eye and tasted good. I’d rate this as a light breakfast (not in calories, but in how you feel after you’ve eaten it). This recipe makes considerably more custard than you need. I poured the rest in a pie plate and baked it, eventually refrigerating it for dessert.


h2. Ingredients.

* 2 cups of full cream milk
* 4 eggs
* one third of a cup of castor sugar
* 1 teaspoon of vanilla essence
* one quarter cup of almond meal
* 1 Tablespoon of honey

* one tin of Two Fruits (pear and peach) cubes. Or ideally fresh fruit of your choosing.

h2. Method.

Pre-heat your oven to 210 C.

Whisk all the ingredients together (or use an electric mixer), until frothy and well combined. Let the custard mix rest for 5 minutes or so (to allow some of the froth to settle).
Pour into your heart moulds, and place in the oven (you can place the excess custard in a pie plate and put it in the oven now, or make multiple batches of hearts). Bake for about 35 to 40 minutes. Keep an eye on them after 30 minutes or so, as you do not want to burn the top of the custard. The custard is done when it’s wobbly but not runny. It will firm up more upon cooling.

Remove from the oven and cool in the pan on a rack for 5 to 10 minutes.

Serve on a bed of fruit.

h2. Notes.

If you’re baking the remainder of the custard in a pie dish, it will need to cook longer than the hearts. Add another 30 minutes or so to the cooking time of the hearts, possibly turning the heat down to 180C depending on your oven.

posted to Breakfast,Recipes @ 11:03 am

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Fig and Apple Tarte | home | Braised Beef, Green Beans and Hand made Rigatoni with Ricotta Pesto Sauce.