So, we’ve all used Dempster’s Tortilla wraps before right? Instant Mexican night – tortillas, burritos, layered Mexican pies – you name it. And we’ve all embraced the idea of using them for hold our scrambled egg breakfasts and after school peanut butter and banana snacks. Many a BLT lunch and instant DIY pizza night can be attributed to these versatile little circles.
But what about dessert? And how about amazing mom this Mother’s Day with this super simple yet incredibly elegant dessert? Take the boxed pudding and warmed up jam approach if you are short on time and/or long on helping little hands. It will totally make up for any burnt toast breakfast in bed fiascos.
My grandfather firmly believed that no lunch or supper was complete without some kind of sweet ending. It didn’t have to be a lot – a couple of my grandmother’s homemade cookies would suffice, although a piece of her cherry pie would have been preferred. I am not sure if granddad would have approved of this one for a weeknight meal – he might have figured it a bit too fancy. But that is part of the illusion – it looks all fancy schmancy, but is a cinch to make – you can make up the ingredients ahead of time and assemble them when you are ready to serve.
Probably the trickiest part is making the vanilla custard. However, please believe me when I tell you that if I can do this, so can you. If you are really unsure about making it (please, please don’t be), I supposed you could substitute some ready-made vanilla pudding.
There are only a couple of very simple things to remember when making your own custard. Watch the milk so it boils but doesn’t burn. Add the warmed milk to the eggs very slowly and while continuously mixing, so you don’t end up with scrambled eggs. And finally, lightly press a piece of plastic wrap onto the top of the finished custard so that a skin doesn’t form.
The vanilla custard recipe I am going to give you will make approximately 2 cups. This is just about the right amount for two packages of Dempster’s 7” Tortillas, using about 2 tablespoons of each sauce per layer. For the alternating raspberry layer, cook down 2 cups of berries, 2 tablespoons of corn starch, 1/4 cup of sugar, and 1/2 cup of water. Cook until clear and away you go. I do not strain my raspberry sauce. No one here is wearing dentures yet, so the seeds don’t need to come out.
Be sure to spread both sauces right to the edge of the tortilla. If you find that your tortillas have stuck together in the bag, do not despair. Simply throw the opened bag in the microwave for ten seconds, flip, and repeat. They should then gently pull apart.
If you are not serving this dish immediately, leave the top layer of cream off, to avoid the skin problem. If your plate is not completely flat (and most aren’t), build this dessert in the bottom of a spring form pan. If it needs to travel, pop the ring back on and you are ready to roll.
This dessert doesn’t have a huge shelf life, once assembled. However, it only takes a few minutes to assemble and the individual components can be made ahead – the raspberry filling up to five days and the custard up to three. To slice, place the point of your sharpest knife in the centre and press down and out.
I think this layered dessert has all kinds of possibilities. Bananas and caramel. Strawberries and thick whipped cream. Even soaked raisings and butterscotch. I am going to go poke around the Appehtite website for inspiration and add this recipe to my own recipe box. Twitter and Facebook are also great sources for ideas. What other combinations can you think of?
Disclaimer: I am a member of Maple Leaf Connects. As such, I receive certain perks and compensation. However, all opinions expressed here are absolutely my very own.
Homemade Vanilla Custard
- 1 cup milk
- 1/4 cup cream (the higher fat the better)
- 3 egg yolks
- 1/3 cup white sugar
- 2 teaspoons corn starch
- 1 teaspoon vanilla extract or bean paste
In a heavy proof bowl, combine egg yolks, sugar, and corn starch. Set aside
In a heavy bottom sauce pan, bring the milk and cream to a simmer, but do not boil.
While continuously stirring the egg mixture, slowly dribble in the hot milk until completely combined.
Using a clean saucepan, return the entire mixture to the stove top and cook over medium-low heat until thickened. Stir continuously to avoid lumps or scalding.
If not using immediately, press a piece of plastic wrap on the surface to avoid the formation of a skin.