I made this for afternoon tea instead of dessert (does that make any sense, I wonder) and it was so good that my child rushed over to the neighbours and invited their children back for some. Thumbs up all round.
I intend to make another one this weekend and I’ll work on getting the fruit to feature. I sliced my feijoas into thirds and the blind baking wasn’t as firm as needed so they sank beneath the cream.
When I first tried it – with peaches and cherries – it was nice but a little egg-y for my tastes. This time though the feijoas and raspberries were fruity and tart enough to balance that out. But if you prefer a cake-type mix, rather than a custardy one, then other recipes might be more to your taste.
The recipe is adapted from one in a Donna Hay book I’ve had forever, Marie Claire cooking.
FEIJOAS & RASPBERRIES IN BAKED CREAM
- 4 eggs
- ⅓ cup sugar
- 1 ⅓ cups cream
- 1 teaspoon vanilla extract
- 3 tablespoons flour
- 10 feijoas, peeled and sliced or scooped out halves
- handful of frozen raspberries
- 1 tablespoon demerara sugar
- Place eggs, sugar, cream and vanilla extract in a bowl and beat until frothy. Sift flour over egg mixture and whisk until smooth.
- Pour ¾ cup cream mixture into a greased 23cm (9inch) pie dish. Bake in a preheated 160°C oven for 5 minutes or until cream is just set. Remove dish from oven and place feijoas and berries on baked cream.
- Pour remaining cream mixture over fruit, sprinkle with demerara sugar and bake for 15-20 minutes or until set.
- Serve in wedges with vanilla ice cream.