نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

قطع الكاسترد بالفواكه

British 15 Mins Prep · 10 Mins Cook

Line a 20cm x 30cm cake tin with baking paper. Arrange a layer of crackers on the bottom.
Split the vanilla pod and scrape out the seeds. Separate the eggs yolks from the whites. Zest the lemon and orange.
In a bowl, make a paste with the cake flour, corn flour, salt, water, vanilla seeds, egg yolks and 125ml of the milk.
Heat the remaining milk in a pot over a low heat. Add in the zest, vanilla pod, spices, sugar and butter. Then add to the paste while whisking. Return the mixture to the pot and cook until the custard is thick, stirring continuously. Set aside to cool down.
Whip the egg whites until stiff then fold into the lukewarm custard.
Pour the custard over the crackers and place another layer of crackers on top. Allow to set in the fridge until completely cool.
Warm the apricot jam and brush over the top of the crackers.
Roll out the marzipan between two sheets of baking paper until 5mm thick then transfer it onto the crackers and cut to fit. Brûlée the top of the marzipan with a blow torch.
Slice into squares and serve.