Assessment dish: Quick custard squares.

Assessment dish: Quick Custard squares

Equipment

·      Loaf tin and Baking paper to fit

·      Sharp knife

·      Large Mixing bowl

·      Wooden spoon

·      Spatula

·      Whisk

·      Pot

·      Measuring cups/spoons

Ingredients

·      4 plain square cream cracker biscuits

·      4 Tbsp custard powder

·      1 cup milk

·      1/4 cup sugar

·      1/4 teaspoon vanilla essence
Icing

·      1/2 cup Icing sugar

·      2 tsp passionfruit pulp

·      1 and 1/2 tsp hot water

Method

1.    Line a loaf tin with the baking paper.

2.    Use 4 (2 bottom, 2 top) square crackers to line a loaf tin. Adjust the tin to fit the 2 crackers in the bottom.

3.    Mix custard powder to a smooth paste in a bowl, with a little of the milk (1/4 cup). 

4.    Separately heat the rest of the milk in a microwave for 30 seconds.

5.    Pour the hot milk into the custard paste and mix in the sugar.

6.    Pour this mix into a pot and whisk constantly while on a medium heat (5 on the dial).

7.    Take off the heat when the custard thickens up and add the vanilla essence. Take care not to overcook the custard, as it will become rubbery.

8.    Pour it over the 2 crackers on the bottom of the tin and carefully place the remaining 2 crackers on the top. Refrigerate the custard until cool and set.

9.    Icing: Combine the icing sugar with passionfruit pulp and hot water and mix until smooth. 

10. Spread over cooled crackers after custard has set.

11. Place back into the fridge. Cut into squares when icing hardens.

12. Present one square on a plate with a label (Full name and syndicate)

Assessment Criteria

You will be assessed on:

·      Reading and understanding the recipe,

·      Collecting and using the correct ingredients and equipment,

·      Following good food safety and hygiene practices (includes cleaning up),

·      Using the correct techniques,

·      And the final appearance and presentation of the dish.

Mr Skipworth will take a photo of your dish and email it to your school email.