Dalgona Coffee, Malva Pudding and Custard
Quick, easy, and of course delicious!
Ingredients:
- Freeze dried instant coffee granules 15g
- Sugar 150g
- Ice cold water 100g
How To Make Dalgona Coffee
- Insert whisk into mixing bowl.
- Place coffee, sugar and water into mixing bowl.
- Press control knob and whip 5 min/speed 5.
- Serve immediately as a topping on hot or cold coffee or stir into steamed milk.
Ingredients:
- unsalted butter, plus extra to grease 30g
- raw sugar 100g
- eggs 2
- smooth apricot jam 30g
- bicarbonate of soda 1 tsp
- milk 200g
- white vinegar 1 tsp
- self-raising flour 140g
- sea salt 1 pinch
- pouring (whipping) cream 200g
- white sugar 80g
- boiling water 80g
- unsalted butter 80g
- natural vanilla extract 1 tsp
How To Make Malva Pudding
- Preheat oven to 180°C.
- Grease an ovenproof dish (30 x 21 cm) with butter and set aside.
- Place sugar into mixing bowl.
- Mill 10 sec/speed 10.
- Insert butterfly whisk.
- Add butter, eggs, apricot jam, bicarbonate of soda, milk, vinegar, flour and salt into mixing
bowl. - Mix 40 sec/speed 4.
- Scrape down sides of mixing bowl with spatula, then mix for a further 10 sec/speed 4 or until smooth.
- Remove butterfly whisk. Pour batter into prepared dish and bake for 25 minutes (180°C) or until golden brown and firm, meanwhile continue with recipe.
- Clean and dry mixing bowl.
- Place cream, sugar, vanilla, water and butter into mixing bowl.
- Cook 4 min/100°C/speed 2. Gently pour sauce over the hot sponge, then return to the oven and bake for a further 5 minutes (180°C).
- Serve warm
- Serve with cream, custard or ice cream.
Ingredients:
- 1 Vanilla pod
milk 500g - Egg yolks 2
- Sugar 50g
- 1pinch Salt
- cornflour (starch) 20 – 30 g
How To Make Custard
- Split vanilla pod lengthwise and scrape out seeds.
- Place seeds and vanilla pod in mixing bowl.
- Add milk, egg yolks, sugar, salt and cornflour in mixing bowl
- Cook 7 min/90°C/speed 3.
- Transfer vanilla custard to a serving bowl or individual dessert bowls and remove vanilla pod.
- Serve lukewarm or cover with cling film in direct contact with the custard and store in refrigerator until ready to serve.
Tips
- This is a thick custard. For a pouring custard, reduce cornflour to 10 g or use the Vanilla sauce (crème anglaise) recipe.
- Replace the vanilla pod with 10 g homemade vanilla sugar.
- Vanilla custard with whisked egg whites: when the custard is ready, transfer to a bowl, clean and dry mixing bowl thoroughly and insert butterfly whisk.
- Place 2 egg whites in mixing bowl and whisk 2 min/speed 3.5. Remove butterfly whisk and fold whisked egg whites carefully using a spoon into the lukewarm custard.
- Cover and refrigerate until ready to serve.
- Pastry cream (crème pâtissière): proceed as directed by the recipe, using 1 vanilla pod, 500 g whole milk, 2 eggs, 2 egg yolks, 80 g sugar and 50 g flour.
- For a richer flavour and smoother texture, after cooking in step 2 add 50 g cold unsalted butter and mix 10 sec/speed 4.