LOVE SHACK Phyllo Pastry filled with Vanilla cream, served with island fruit and butterscotch drizzle
I belong to a dinner club known as the Bookless Club, and I hosted the first dinner party of the year. Since February is the month of love and scorching temperatures, I chose the theme “Love Shack” which incorporated a kitsch island style feel.
I decided on the dessert after tasting the dish at Paputzi’s (a coffee shop) in Linden. It’s a crème brûlée without the brûlée, and is instead layered between crisp sheets of phyllo pastry.
It has to be made a day in advance and would therefor never make it as a course recipe and so I decided to share it with you as it’s simply OUTSTANDING.
Being lazy and impatient (not to mention very hot and pregnant) I made a cheat custard which requires no baking and a water bath, so the result is a slightly heavier crème but absolutely delicious never-the-less. Feel free to use your favourite recipe but bake the custard in a dish instead of individual ramekins.
Quick Vanilla Crème
12 egg yolks
1 litre cream
10 ml vanilla extract
½ cup caster sugar
- Combine egg yolks, cream, vanilla and castor sugar in a pot, heating slowly and stirring consistently for about 20 minutes.
- When the mixture thickens and starts to split, remove and pour the mixture in a blender (in 2-3 batches) and blitz till smooth
- Pour into a bowl and refrigerate overnight
Phyllo pastry discs
6-8 sheets phyllo
- Brush a sheet of phyllo pastry with butter and then sprinkle about a heaped dessert spoon of sugar onto the sheet. Repeat with another 2-3 sheets
- Cut pastry into about 12 squares and place on a baking tray lined with a non-stick mat
- Repeat with the remaining pastry.
- Bake at 180 ˚C for about 20 minutes or until golden brown.
- Make these discs 4 days in advance, provided they are kept in an airtight container.
Dollop the vanilla cream in-between 2 squares of pastry
Serve with fruit ( I used strawberries, blueberries and raspberries) drizzled with butterscotch sauce (see White pear tarte tatin recipe) and dust the dessert with icing sugar