المكونات

  • Unsalted cream crackers 1 x 200g packet
  • Vanilla pod 1
  • SpinneysFOOD Organic Free-Range Eggs 3 large
  • Lemon 1
  • Orange 1
  • Cake flour 65g
  • Corn flour 60g
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Bottled Drinking Water 100ml
  • SpinneysFOOD Full Fat Milk 1L
  • SpinneysFOOD Fine Cinnamon 1 tsp
  • SpinneysFOOD Fine Ginger 1 tsp
  • SpinneysFOOD Extra Fine Caster Sugar 220g
  • SpinneysFOOD Salted Butter 60g
  • Smooth apricot jam 80g
  • Marzipan 250g

Nutrition (Per serving)

  • سعرات حرارية 708
  • دهون 20.9g
  • المشبعة 8.1g
  • بروتين 12.1g
  • الكربوهيدرات 121.3g
  • السكريات 45.6g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

قطع الكاسترد بالفواكه

British 15 Mins Prep · 10 Mins Cook


  1. Line a 20cm x 30cm cake tin with baking paper. Arrange a layer of crackers on the bottom.
  2. Split the vanilla pod and scrape out the seeds. Separate the eggs yolks from the whites. Zest the lemon and orange.
  3. In a bowl, make a paste with the cake flour, corn flour, salt, water, vanilla seeds, egg yolks and 125ml of the milk.
  4. Heat the remaining milk in a pot over a low heat. Add in the zest, vanilla pod, spices, sugar and butter. Then add to the paste while whisking. Return the mixture to the pot and cook until the custard is thick, stirring continuously. Set aside to cool down.
  5. Whip the egg whites until stiff then fold into the lukewarm custard.
  6. Pour the custard over the crackers and place another layer of crackers on top. Allow to set in the fridge until completely cool.
  7. Warm the apricot jam and brush over the top of the crackers.
  8. Roll out the marzipan between two sheets of baking paper until 5mm thick then transfer it onto the crackers and cut to fit. Brûlée the top of the marzipan with a blow torch.
  9. Slice into squares and serve.