This is one of my Dad's favourite desserts - an old Kentish classic. It's very sweet; the sharpness of a few fresh rasberries scattered on top and/or a few splinters of bitter dark chocolate offsets the sweetness nicely. Traditionally short crust pastry is used, but I used brik in this instance for a bit of brittle, papery crunch.
MAKES 6
Brik or filo pastry
1 400ml tin of evaporated milk
300g Dark muscovado sugar
Melted dark chocolate and/or raspberries, to serve.
1 Heat oven to 200C/180C fan/gas 6. Whisk the evaporated milk and sugar together for about 10 minutes until thick and creamy.
2 Use a saucer to cut out 6 circles of pastry, then line 6 brioches tins. Carefully spoon the mixture into the tins; the pastry probably won’t sit snuggly in the tins beforehand, but the weight of the mixture will help hold it down and push the pastry into the brioche tin grooves.
3 Bake for 10 minutes, checking regularly in case the edges of the pastry burn. Serves with fresh raspberries and splinters of dark chocolate.
It sounds really sweet, but with a generous scoop of ice cream it would be just perfect! I've just found a great way to use my phyllo leftovers! :)
ReplyDeleteGood idea to lighten it up a bit with filo pastry. And maybe serve with sour cream/creme fraiche to cut through all that sweetness? Not that I'm averse to all that sugar, mind ;)
ReplyDeleteThese look very naughty, but very good!
ReplyDeleteYour pictures are SO beautiful! I read your advice on BBC good food about photography. I'm going to take on board all you say...must invest in some rustic props.
ReplyDeleteAny suggestions?
Natasha, from www.thenourishingroad.co.uk
Natasha's lat post: http://www.thenourishingroad.co.uk/2012/02/butternut-squash-soup.html