Caster Sugar
The fine crystal of Chelsea...
Details page sections
- Ingredients
- Method
Ingredients
- 1 whole egg (large)
- 2 egg yolks (large)
- 115g Chelsea Caster Sugar
- 2 tbsp cornflour
- 400ml full fat (creamy) milk
- 2 tsp vanilla extract
- 1 sheet ready rolled puff pastry
Chelsea Products in Recipe
Reviews
13
What did you think of this recipe?
Grace
These are bomb fr
5
Debbie
Fantastic, easy recipe. Just delicious
5
cate lawrence
Delicious and so easy to make
5
Method
Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan.
Put egg, yolks, Chelsea Caster Sugar and cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
Cut pastry sheet into two pieces and place them on top of each other.
Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
Spoon in the cooled custard and bake for 20-25 minutes until golden on top. Leave to cool in the tin for 5 minutes then move to a cooling rack to finish cooling although they can be eaten warm.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
13
What did you think of this recipe?
Grace
These are bomb fr
5
Debbie
Fantastic, easy recipe. Just delicious
5
cate lawrence
Delicious and so easy to make
5
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
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To serve
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- 125g butter, softened
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 200g butter
- 1 cup Chelsea White Sugar
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- pinch of salt
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- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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