Fresh raspberries, kiwifruit and a creamy brandied custard nestle inside crispy pastry baskets, creating a perfect summer dessert.
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For the custard
350ml full-cream milk
2 egg yolks
1/4 cup caster sugar
1 1/2 tablespoons plain flour
1 tablespoon brandy (optional)
For the baskets
1 punnet raspberries, about 150g
1 tablespoon caster sugar (optional)
4 firm kiwifruit, peeled, sliced and quartered
4 sheets filo pastry
Melted butter, for greasing
25g unsalted butter, melted
1 1/2 tablespoons thickened cream (optional)
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Directions Preparation:15min › Cook:20min › Extra time:25min › Ready in:1hour
To make the custard, gently heat the milk in a saucepan until just coming to the boil. Meanwhile, whisk the egg yolks in a bowl with 1/4 cup of the sugar. Sift in the flour, then pour in the boiling milk, whisking constantly.
Pour the custard back into the saucepan and cook over a low heat until it returns to the boil, stirring constantly with a wooden spoon until thickened. Remove the pan from the heat, stir in the brandy, if using, and leave to cool.
If you find the raspberries a little tart, put them in a bowl and sprinkle with 1 tablespoon of sugar. If you think they are sweet enough, omit this step.
Preheat the oven to 180 degrees C. Lightly grease four 150ml ramekins.
Cut the filo into eight squares measuring about 20x20cm. Stack two squares of filo on top of each other, brushing lightly between them with a little of the melted butter. Repeat with the other filo squares. Place the pastry in the ramekins.
Put the ramekins on a baking tray and bake for 8–10 minutes until golden. Carefully turn out the baskets and transfer them to serving plates.
Just before serving, whip the cream, if you are using it, and beat it into the custard (adding a little cream to the custard imparts a silky smooth richness to the filling). Fill the baskets with the custard cream. Top with the raspberries and kiwifruit, then serve.