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Recipes with vanilla custard powder

3 recipes that use vanilla custard powder, with photos, step-by-step instructions and cook times. The quickest, Lab-e-shireen, takes 40 minutes. It is most often cooked with milk, sugar and butter.

Run out of vanilla custard powder? Cornflour with a drop of vanilla and a pinch of turmeric for colour, same amount.

Got a few things in the fridge? Search by everything you have

RohrnudelnBaked plum yeast buns

In Bavaria and Franconia, Friday used to be a meatless day, and Rohrnudeln baked in the Rohr (oven) were the sweet main course: soft yeast buns packed tightly in a buttered dish so they rise into each other and bake with a sticky, caramelised base. Some families tuck a stoned plum or a spoon of plum butter into each one. They are served warm with vanilla sauce, and the leftovers go with coffee the next afternoon. A common mistake is spacing the buns apart, which stops them rising tall and soft. Chef's tip: pour a little milk and melted butter into the dish before baking; it turns into the golden crust the Bavarians love.

120 minGermanDesserts
by KrazyBadal 0 views

Lab-e-shireenFruit custard with vermicelli

The name means "sweet lips", and on Eid-ul-Fitr afternoons in Karachi and Lahore a glass bowl of it sits in nearly every fridge, waiting for guests who move from house to house. It is a cold, pourable vanilla custard folded through with toasted vermicelli, cubes of red and green jelly, banana, apple, grapes and tinned fruit, finished with cream and sometimes a scatter of nuts. Shop jelly is made with gelatine, so this version sets fruit juice with agar, which also holds up better at room temperature on a crowded table. A lot of cooks get the custard too thick, so once it chills it turns stiff and cannot coat the fruit. Chef's tip: make the jelly and the custard the night before, and stir in the fruit and cream only an hour or two before serving so the bananas stay pale and the vermicelli keeps a little bite.

40 minPakistaniDesserts
by KrazyBadal 0 views

EierscheckeThree-layer quark custard cake

Eierschecke is Dresden's café cake, cut in squares from a big tray in every Saxon bakery: a thin yeasted base, a thick layer of vanilla quark, and on top the 'Schecke', a wobbly, golden egg-and-butter custard that bakes into a soft, almost soufflé-like crust. It is eaten on Sunday afternoons with strong filter coffee, and Saxons argue about whether raisins belong in the quark. A common mistake is pouring the custard on too thickly or baking too hot, so it puffs and cracks; bake it low and slow. Chef's tip: the cake cuts neatly only when completely cold, so make it the day before.

105 minGermanBaking
by KrazyBadal 0 views

Goes well with vanilla custard powder