Impressipe

Looking for a warming, winter treat to share?

Pear and Raspberry Custard Pie Serves 8-10, Prep and Cook1 hour, 30 mins 175g unsalted butter, melted, cooled½ cup caster sugar1 egg1 egg, separated2½ cups self-raising flour1½ cups frozen raspberries (180g)820g can pear slices in juice, drained2 tblsps flaked almondsVanilla ice-cream, to serve CUSTARD 4 egg yolks½ cup caster sugar¼ cup custard powder 1 tsp vanilla bean paste 2 cups milk 1 Lightly grease an 18cm x 28cm rectangular slice pan. 2 To make custard, whisk yolks, sugar, custard powder and vanilla in a medium, heatproof bowl until combined. 3 Heat milk in a medium saucepan over a medium heat until hot. Do not boil. Whisking constantly, gradually pour hot milk into yolk mixture until combined. Return to same saucepan. Whisk over a medium heat for about 2 to 3 minutes, or until boiling and thickened. Transfer to a…

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New Idea (Digital) - 1 Issue, Issue 32, 2022

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