Custard Tarts

Adapted from All Recipes

450 grams puff pastry
6 egg yolks
1/2 cup milk
1/2 cup whipping cream
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla

1. Preheat oven to 375°F and grease regular muffin pan. Roll out puff pastry until about 1/4" thick, use a 4.5" round cookie cutter to cut out pieces of pastry to fit in the muffin cavities.
2. In a saucepan over medium heat, whisk together milk, whipping cream, sugar, and cornstarch. Stir constantly until mixture is hot to the touch.
3. Slowly drizzle half of the hot milk mixture into the egg yolks to temper them, whisk constantly. Slowly pour the egg yolk mixture back into the hot milk mixture and place saucepan back over the heat.
4. Cook and stir the custard until thickened, about 5 minutes. Drop custard by tablespoonfuls into the puff pastry cases. Bake 20 minutes or until pastry is golden brown and custard is lightly browned.
5. Cool tarts completely and then, if desired, chill for about 2 hours before serving. Serve and enjoy!

Makes 1 dozen.

Bee Sting Cake (Bienenstich)

I followed the recipe by Smitten Kitchen. Instead of baking one 9" round I bake my cakes in a jumbo muffin pan, giving me 6 cakes all together, although I probably could have made 8. I also added some whipped cream stabilized with instant vanilla pudding powder to my pastry cream. This cake is delicious and freezes well!

Butterscotch Bundt Cake

1 box yellow or vanilla cake mix

1 small* instant vanilla pudding

1 small instant butterscotch pudding

1/2 cup canola oil

1 1/4 cups water

4 eggs

1/2 cup butterscotch chips

Ganache:

1 cup butterscotch chips

1 tablespoon butter, softened

1/3 cup whipping cream

Topping:

drizzle of caramel sauce

butterscotch chips

1. Preheat oven to 350°F. Grease and flour 10" bundt pan. 

2. In a large bowl whisk together cake mix, pudding mixes, canola oil, water, and eggs. Stir in butterscotch chips. Pour batter into prepared bundt pan.

3. Bake cake 55-60 minutes or until toothpick comes out clean. Let cake cool for about 10 minutes before inverting onto a wire rack to cool completely.

4. Place butterscotch chips and butter in small mixing bowl. Heat cream in a small sauce pan until it comes to a boil. Pour over butterscotch chips and let sit 3 minutes. Whisk until smooth and let cool to thicken.

5. Top cake with ganache, a drizzle of caramel sauce, and sprinkle over a few butterscotch chips. Serve & enjoy!

For mini bundt cakes, fill molds half full with batter and bake 20 minutes.
*3.4 ounces, four 1/2 cup servings.

Apple Butterscotch Scones

Adapted from Devon Scones

225 grams flour
4 teaspoons baking powder
1/4 teaspoon salt
25 grams sugar
50 grams butter
150 ml milk
1 small apple, peeled, cored, and chopped
1/2 cup butterscotch chips
Topping:
1 beaten egg

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and sugar. Rub the butter into the flour until only fine pieces remain, the mixture should resemble breadcrumbs. Stir in apple and butterscotch chips.
3. Add milk to flour mixture and stir with a fork until soft dough forms. Turn out dough onto lightly floured surface, and handling as little as possible, pat into a 1" thick circle.
4. Using a 2" cookie cutter, cut out scones and place onto prepared baking sheet. Brush tops with beaten egg and bake 12-15 minutes or until golden brown on the top and bottom.
5. Place scones on a wire rack to cool. Serve with cream and jam along with a cup of tea!

Makes 8 scones.