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March 31, 2016

Chocolate Custard With Fondant Carrot Topper

This chocolate custard in a cup was an added Easter treat. It was so quick and easy to prepare except for the fondant carrot cupcake topper which took  forever to make. From tinting the fondant in green and orange to creating the model, it took a good two hours and a half to complete. The topper didn't need an advanced skill to accomplish. It was just laborious to mold fondant into fifty carrots.

Pudding mix and fresh strawberries are not readily available in Thailand. I decided to use custard powder to make the base and carrot topper in place of strawberries. First, I made custard as directed on the box. To come up with the chocolate flavor, I added melted dark chocolate to the custard as I cooked it.  I forgot to take note on how much chocolate I used. I did a taste test as I added the chocolate and stopped when the custard reached the desired taste. I strained the mixture through a fine sieve into a measuring jug to remove lumps. I let it cool for 5 -10 minutes before pouring it into glasses and left in the fridge to chill. Right before serving, I topped the custard with crushed Oreos. I then placed the carrot topper in the center and served.


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