Friday, 21 May 2010

Custard Squares


Custard Squares, originally uploaded by Vegan Year.

I cheated a little and used store brought vegan puff pastry, cut into squares and baked as the end pieces of these jiggly delights. You can use homemade pastry if desired, but the result is not quite the same. The custard is super thick (thanks to our friends tofu and agar) and holds in the hand without falling apart.

Custard Squares
Makes 16

One 12 oz packet silken Tofu
2 Cups Icing Sugar
1 Cup Soy Creamer
¼ Cup Custard Powder
1 ½ teaspoons Vanilla Extract
1 ½ teaspoons Agar Powder

1 400gm packet store bought Puff Pastry

Icing to drizzle

Line a 8” square cake tin with parchment paper.
Using a blender or food processor, blend together the tofu, icing sugar, creamer, custard powder, vanilla, and agar until smooth and creamy. Scrape the sides as required.
Pour this mix into a medium pan and bring to the boil over medium heat, whisking constantly. By the time the mix is to the boil it will be very thick, allow to cook at the boil for one further minute, whisking continuously. Remove from the heat, and continue whisking off the heat for a further minute, then pour custard into the prepared cake pan, smooth the top, and transfer to the fridge to chill for at least 1 hour, preferably more, until set firm.
Preheat oven to 400°F, and line two baking sheets with parchment paper. Roll the pastry to less than ¼” thickness and cut out thirty two 3” squares. Place on baking sheets, and prick with a fork. Bake for 8 to 10 minutes until golden and puffy. Turn off the oven.
Cool on tray for 5 minutes, then transfer to a rack to complete cooling.
Once custard is set and pastry cooled, remove custard from the fridge and slice into 16 equal squares.
Take a pastry square, spread a little icing on the bottom side, and place a square of custard on top. Ice the bottom of another pastry square, and place on the other side of the custard. Place on cooling rack to allow icing to set.
Once set, and before serving, either drizzle tops with a little Drizzle Icing, if you have leftovers, or sprinkle with a little icing sugar.
Store in a covered container in the fridge.

Variation
Cookie Custard Squares
Instead of using pastry for the end pieces of your custard squares, make thin 3” square cookies, and use these to make the squares as directed above.

3 comments:

Tami (Vegan Appetite) said...

Oh yum - especially with some fresh strawberries.

Carla said...

Very yum! if you're a custard fan of course.

vko said...

oh wow, def bookmarking this- thanks for sharing!