Vanilla Meringues

Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 10 Servings

Ingredients:

4 Egg whites, at room temperature
1 Cup castor sugar, sifted
1/2 Teaspoon vanilla essence
Pinch of salt

Step 1

Preheat the oven to 120 degree celcius. Line two baking trays with baking paper.

Step 2

Whisk the egg whites and salt with an electric whisk, until soft peaks form. Whisk in the sugar, one tablespoon at a time. 

Step 3

Once the sugar has been added, whisk for a further three minutes before adding the vanilla essence. 

Step 4

Using a piping bag or simply a spoon if you don’t have a piping bag, drop the mixture onto the baking sheets, creating small round shapes. 

Step 5

Reduce the oven temperature to 90 degrees celcius and bake for 1 and a half hours, careful not to burn the meringues. Leave the meringues in the oven to cool. 

Frozen vanilla custard ice cream

Prep time: 25 mins
Cook time: 15 mins
Total time: 90 mins
Serves: 6 Servings

Ingredients:

6 eggs
3/4 cup sugar
2 to 3 tbsp. honey
1/4 tsp. salt
2 cups milk
Ice cream:
2 cups whipping cream
1 tbsp. vanilla
Crushed ice
Rock salt
1 -2 liters

Frozen vanilla custard ice cream

Prep time: 25 mins
Cook time: 15 mins
Total time: 90 mins
Serves: 6 Servings

Ingredients:

6 eggs
3/4 cup sugar
2 to 3 tbsp. honey
1/4 tsp. salt
2 cups milk
Ice cream:
2 cups whipping cream
1 tbsp. vanilla

Crushed ice
Rock salt
1 -2 liters

Step 1

Custard base: beat eggs, sugar, honey and salt in medium heavy saucepan until blended, stir in milk. 

Step 2

Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 70c°, about 15 minutes.

Step 3

Do not allow to boil.

Step 4

Remove from heat immediately.

Step 5

Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.

Step 6

Refrigerate until thoroughly chilled, at least 1 hour.

Step 7

Ice cream: pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.

Step 8

Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.

Step 6

Transfer to freezer containers, allowing head space for expansion; freeze until firm.

Small Meringue Cases

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings

Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate

Small Meringue Cases

Prep time: 15 mins
Cook time: 60 mins
Total time: 90 mins
Serves: 30 Servings

Ingredients:
120 g egg whites (± 4 extra large eggs)
250 ml (1 cup) castor sugar
15 ml (1 T) corn flour
2,5 ml (½ t) cream of tartar
Lemon Curd

Hint:
The meringue cases can stand for ± 2 hours filled (not refrigerated) before serving. After this period it will start going soggy.

Step 1

Whip egg whites until stiff. Mix in the cream of tartar.

 

Step 2

Reserve 60 ml castor sugar and mix with corn flour. Set aside.

 

Step 3

Add the remainder of the castor sugar, one tablespoon at a time, to the egg white mixture while whipping continuously.

 

Step 4

Strain the mixture and divide between 6 x 150ml ramekin dishes.

 

Step 5

Spoon the mixture into a piping bag with a small star nozzle and pipe small nests.

 

Step 6

Bake for 1 hour 15 minutes at 140ºC. Allow to cool.

 

Step 7

Fill with lemon curd and serve.

 

Baked Custard with Cinammon

Prep time: 10 mins
Cook time: 50 mins
Total time: 60 mins
Serves: 4 Servings

Ingredients:
2 Large Eggs
2 cups whole milk
1/3 cup sugar
¼ teaspoon salt
Dash ground cinnamon
Dash ground nutmeg

Baked Custard with Cinammon

Prep time: 10 mins
Cook time: 50 mins
Total time: 60 mins
Serves: 4 Servings

Ingredients:
2 Large Eggs
2 cups whole milk
1/3 cup sugar
¼ teaspoon salt
Dash ground cinnamon
Dash ground nutmeg

Step 1

In a small bowl, whisk the eggs, milk sugar and salt.

Step 2

Pour into four ungreased custard cups.

Step 3

Sprinkle with cinnamon and nutmeg.

Step 4

Place in a baking pan and pour hot water in a pan to a ¾ depth.

Step 5

Bake, uncovered at 180°C for 50-55min or until knife inserted in the centre comes out clean.

 

Step 6

Remove cups to a wire rack to cool.

Step 7

Serve warm or chilled.

Petits Pots au Chocolat

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings

Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate

Petits Pots au Chocolat

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings

Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate

Step 1

Preheat the oven to 170°C

Step 2

Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth

Step 3

Beat the eggs and sugar together, then pour over the chocolate cream.

Step 4

Strain the mixture and divide between 6 x 150ml ramekin dishes.

 

Step 5

Place in a roasting tin, and pour boiling water from the kettle to come halfway up the outside of the dishes

Step 6

Bake for 30min or until just set but still a little wobbly in the centre.

Step 7

Cool and chill for at least 4 hours.

Step 8

Serve decorated

Contact us

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Contact us

011 952 9903
salesoffice@bartlet.co.za
Plot 156 Groot Elandsvlei,
Randfontein, 1759
PO Box 514, Muldersdrift,
1747

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