I feel a bit naughty, I know you are not meant to mess with a classic but i couldn’t help it.
I have been inspired by allot of Asian flavours recently and i wanted to make a cake with a fusion of east and west, i imagined that infusing coconut milk and cream with some bashed lemongrass and some kaffir lime leaves would make a wonderful flavoured custard and i couldn’t wait to make it and find out if it worked. I was awake most of the night thinking about it, I’m a bit sad i know!, i carry a little note book around with me in case an idea pops into my head.
luckily my experiment payed off and i was pleased with the wonderful fragrant flavour,
i was a worried that using coconut milk rather than whole milk would not thicken as well, it was a little looser but it worked really well.
i saw a recipe where kaffir lime and lemongrass where used in a syrup to soak a cake so i was desperate to try them in a sweet bake.
the Boston cream pie was created in Boston and consists of two light layers of sponge filled with a vanilla pastry cream and topped with a chocolate ganache.
recipe for custard
500ml 2 cups coconut milk
150ml 2/3 cup heavy cream
4 egg yokes
155g 3/4 cup caster sugar
2 tbsp corn flour
2 tbsp custard powder (or plain flour if you don’t have it)
1 lemongrass stem
2 kaffir lime leaves
1 tsp vanilla extract
zest of 1 lemon
in a pan add the coconut milk and cream, bash the lemongrass to release its oils and add it in the pan with the kaffir lim leaves and vanilla extract.
in a bowl mil the egg yokes, sugar and flours
once the milk has reached a simmer turn off the heat and put the lid on and let infuse for 10 minutes.
remove the lemongrass and lime leaves and warm back through then pour 1/4 of the milk into the bowl with the yokes mix together then pour back into the pan.
stir constantly over a medium heat until it thickens and coats the back of a spoon.
pour into a bowl and press cling film onto the top so a skin doest form leave to cool. then place in the fridge.
recipe for sponge
115g 1/2 cup caster sugar
115g just less than 1 cup plain flour
40g 4 tbsp unsalted butter
preheat the oven to 180c and line two 11cm tins
fill a pan with water and start to boil, meanwhile mix the eggs and sugar, place a bowl over the pan and whisk until the mixture thickens and a trail forms.
then remove off the heat and continue mixing until thick and airy.
sift in the flour and fold in then melt the butter and pour in and fold in gently trying not to knock out the air.
pour into the two tins and bake for 20 to 25 minutes.
let cool the make ganache
150ml 2/3 cup double cream
150g 6 oz dark chocolate
1 tbsp golden syrup
3 tbsp butter
place the cream, chocolate and butter and golden syrup in a bowl and melt in a microwave or over a pan of boiling, stir until combined then let cool a little to thicken then pour over the top of the cake
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