Klassieke Engelse Vla

570ml Room – verskieslik die dik room
6 Groot eiergele
50g Goue strooisuiker (of gewone strooisuiker)
15ml Maizena of koekmeel (ek verkies koekmeel)

Verhit die room om n stadige hitte
Klits intussen die ander 3 bestandele saam.

Wanneer die room goed warm is, gooi dit in n dun straaltjie by die eier mengsel terwyl die klitser loop (of jy aanhou klits)
Gooi dit terug in die pot en op n lae hitte roer aanhoudend tot dit dik is.
Voeg 5ml vanilla geursel by (ek verkies karamel geursel – tensy jy n baie goeie kwaliteit vanilla gebruik)

Gooi dit uit in n beker of bak en bedek met kleefpapier
Sodat dit nie n velletjie maak nie.

Die vla vries blykbaar baie goed maar daar het nog nooit oorgebly om te vries nie.
As dit lyk of die vla wil skif, klits dit weer tot dit glad is.

Ek gebruik Gluten Vrye koekmeel.

Bron: Delia Cooks

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Custard Slices (1)

Ingredients

CRUST:
1 roll of bought puff pastry

FILLING:
45ml (3 Tablespoons) cornflour
750ml (3 cups) milk
45ml (3 Tablespoons) Illovo White Sugar
Pinch of salt
2 eggs, beaten
5ml (1 teaspoon) butter
5ml (1 teaspoon) vanilla essence OR almond essence

VANILLA GLACÉ ICING:
250ml (1 cup) Illovo Icing Sugar
30ml hot water
Pinch of salt
2ml vanilla essence

A popular alternative to the puff pastry case is to use cream crackers – just as delicious, but without the baking.

Method

CRUST:
1. Cut the pastry into two equal sheets and place onto baking paper. Prick the pastry a few times.
2. Chill the pastry and then bake it in a very hot oven (230ºC) for 10 minutes.
3. Leave to cool before filling.

FILLING:
1. Mix the cornflour with a little of the milk.
2. Heat the rest of the milk, sugar and salt to boiling point. Add the cornflour mixture, stir well and cook until thick.
3. Add the hot mixture to the beaten eggs, stir and heat together until the mixture just reaches boiling point. Remove from the heat and add the butter and flavouring.
4. Leave until well cooled and spread the filling on one crust, placing the other on top.
VANILLA GLACÉ ICING:
1. Mix the hot water and icing sugar. Add the salt and essence and beat until smooth.
2. Drizzle the icing over the tart and cut into squares just before serving.