Cornflake Crust with Blueberry Custard

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Cornflake Crust with Blueberry Custard

As the weather in spring turns mild, I opt for cereal for breakfast rather than hot oatmeal varieties. The common problem with most cereals is that, like potato chips, the top of the packet is crispy and great but the bottom part is crumbly and bitty.  I usually ditch the packet at that point, but that is rather wasteful and the last two packets I decided to pour the bits into a plastic container, vowing to use them in a recipe. So last weekend, instead of making a traditional pie,  I made a Cornflake Crust with Blueberry Custard as the filling. It turns out this was much quicker to make and did not need the oven, so there was less time in the kitchen and more time for spring clean up in the garden.

The custard makes these pies firm enough for lunch boxes too!

Recipe for The Cornflake Crust

4oz.  (1 stick) butter melted

2 large handfuls cornflakes

¼ cup brown sugar (optional)

Flavoring – almond, lemon or orange zest  (optional)

1: Melt the butter in a large microwaveable bowl;

2: Add the sugar if using;

3: Add any flavorings;

4: Mix in the cornflakes until they are well coated but not too crushed – all the melted butter should be incorporated into the mix – add a few more flakes if needed;

5: Spread the mix into a 7-inch fluted pie dish so that it covers the base and the sides.

6: Place into the refrigerator for about 2 hours to harden.

 

The Blueberry Custard Filling

1 egg plus one egg yolk

½ cup sugar

2 tbs. cornstarch

1/2 cup of milk

Vanilla or lemon flavoring (optional)

1 cup fresh blueberries

Shaved chocolate or cream to decorate.

1: Whisk the eggs and sugar together until pale in color;

2: Mix the cornstarch with 2 tbs. milk to make a smooth paste, then slowly add the rest of the milk;

3: Turn egg mix into a small saucepan and add the milk/cornstarch;

4: Stir gently over medium heat until the custard thickens;

5: Remove from the heat and cool for about 10 minutes on the counter, stirring often to avoid a skin forming;

6: Add the blueberries to the custard;

7: Pour the blueberry custard on top onto cornflake crust;

8: Return to refrigerator until set – about an hour.

9: Add shaved chocolate or cream to finish the pie.

 

 

Meet Kate Copsey

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