Australian Gourmet Traveller - (07)July 2019 (1)

300 gmapricotjam

10-14stalecroissants,cutinhalf

75 gm(½cup)raisins

45 gm(⅓cup)shelled

pistachionuts

Clottedcreamorice-cream,

toserve

CRÈMEANGLAISE

12 eggs

800 mlpouringcream

400 mlmilk

600 gmcastersugar

2 tspnaturalvanillaextract

1 Forthecrèmeanglaise,

whiskingredientsin a bowl

tocombine.Setaside.

2 Lightlygreasea 24cm-

diameterspringformcaketin

andlineit withbakingpaper,

makingsuretoleavenogaps.

3 Spreadjamevenlyover

croissant halves. Soaking

eachcroissantin crème

anglaiseasyougo,make

oneevenlayerofcroissants

onthebottomofthecaketin,

thenadda layerofraisinsand

pistachios.Repeatthisprocess

untilallingredientsareused.

Ideallyyoushouldhaveatleast

threelayersofcroissant– the

morethebetter– andif the

layersareabovetherimofthe

caketin,donotbeconcerned.

4 Preheatovento160°C.Place

caketinintoa deepbaking

dishandfillbakingdishwith

warmwatertocomeabout

halfwayupcaketin(thisis

knownasa bainmarie).Be

carefulnottoallowwaterto

spillontopudding.Covertop

ofpuddingwithfoilandbake

for 40 minutes,thenremove

foilandbakeuntiltopis golden

(25minutes).Removetinfrom

ovenandallowpuddingto

coolandset.

5 Servewarmwitha generous

dollopofclotted cream or

ice-cream.

Breadandbutter

pudding

SERVES 10

1.5 kgcreamcheese,softened

toroomtemperature

Finelygratedzestandjuice

of2 lemons

Scrapedseedsof1 vanilla

bean

350 gmcastersugar

8 eggyolks

250 ml(1cup)pouringcream

75 gm(1/2cup)plain flour,

sifted

BISCUITBASE

500 gmspeculaasbiscuitsor

plainbiscuits

1 tspgroundpepper

1 tspgroundcinnamon

1 tspgroundcloves

1 tspgroundginger

1 tspgroundcardamom

1 tspgroundnutmeg

200 gmbutter,melted

1 Forbiscuitbase,blitzbiscuits

andspicestotheconsistency

offinebreadcrumbsin a food

processor. Withthemotor

running,graduallyaddmelted

butteruntilwellcombined.

2 Linethebaseofa 24cm-

diameterspringformcaketin

withbakingpaper.Pressin

biscuitbasetocoverbottomand

sidesoftinuptothelip.Square

offtopnicely.Biscuitbase

shouldbeaneven8mmthick.

Refrigeratefor 20 minutestoset.

3 Placecreamcheese,lemon

zestandjuice,vanillaandsugar

in anelectricmixerfittedwith

thepaddleattachmentandmix

onlowspeedtocombine.With

themotorrunning,addeggsone

ata time,beatingwellbetween

additions,thenaddcream

andflour.Increasespeedand

mixthoroughlyfor4 minutes,

stoppingoccasionallytoscrape

bottomandsides,makingsure

everythingis evenlycombined.

4 Preheatovento160°C.Place

caketinona bakingtray(batter

willleachoutduringcooking).

Pourbatteroverbiscuitbasein

tinandbakeuntilstartingtorise

atthesidewitha slightjiggle

inthemiddle(40-55minutes).

5 Cool,thenrefrigeratetoset

(atleast6 hoursorovernight)

before serving.●

Vanilla cheesecake

SERVES 12

114 GOURMET TRAVELLER