African Vanielje on Oct 29 2007 at 10:46 pm | Filed under: Uncategorized
Yep, come right on in. Sit down, pick up a spoon and tuck in. What? You’ve already eaten Bostini Cream Pie at 100’s of other blogs. Well what am I supposed to do with a whole kitchen full? I know I’m running a bit late but I’m still 1 hour and 1 minute within the 29th October. And I started with the best of intentions.
In fact I started really early on this month, but I stupidly tried to cut down on the recipe as I knew it would not be a favourite in my house. The result, half a pound of custard that wouldn’t set, so I ate it instead and added two pounds to my hips. And back to square one with cooking a recipe using about a gazillion eggs.
I kept going back to the farm up the road to pick up more eggs, and I kept using them for other things. I made chocolate mousse, then I made espresso mousse, then we had scrambled egg, fig and goat’s cheese omelette’s, ice cream, and whoops, not enough eggs left.
Until suddenly it was today, and I could no longer do what I do best. Even procrastination is not a road without a horizon. So when I got up this morning, I did some work, mopped my kitchen floor, did two loads of washing, took my daughter swimming, went shopping, took her out to lunch and then…I went to buy some more eggs.
I was stuck chatting to Helen (of Depot Cottage Farm where I get my eggs) and her grandchildren for about 15 minutes. Helen telling me about the wood pigeon, partridge and wild duck her son had hanging. ( I may get some tomorrow). Her grandchildren telling me about their trip to Cadbury’s world. Finally, there was nothing for it but to come home and face the demon.
Now there’s a thing about me and procrastinating, it gives me time to think. And I’ve decided that rather than worry about custard setting, I am baking individual cakes, which I will hollow out and fill with custard. Why was I so stressed about this? It’s so simple really, and others have used different styles of serving so I’m sure it’s within the rules.
So here it is, my Bostini Cream Pie, which turned out great, but truth be told, I only ate it because I felt I owed it to myself. Still not my favourite dessert in the world, and I still have loads left. Okay, the sponge went into a dish, was soaked with plum, port and ginger syrup. Topped with slices of ginger poached plum and custard, whipped cream and toasted pistachios. That’s close enough to trifle to be my husbands favourite and the last of the chocolate sauce has been stirred into the remaining custard to make chocolate custard pots for my daughter.
If you would like to check out other DB’ers click on the blogroll on my sidebar. And if you would like the recipe for the Bostini Cream Pies click here for Mary’s blog. She’s the lovely lady from Alpineberry who set the challenge in the first place.
you are awesome. LOL!
Glad you stuck to it. This wasn’t my favorite either but it was fun to do. My favorite part was the bit of cake that had custard soaked into it!
Glad you took part in the challenge and I love how you used up all the extras!
You and I are on the same page with our verdicts on this particular challenge. Being a Daring Baker is such fun though that I enjoy the whole process, even if the challenge isn’t going to end up as a favorite. You put so much care and effort into making the Bostinis picture perfect, Inge…they are beauties! I love the plates you chose as well, I think they really set off the chocolate glaze and orange garnish wonderfully…so fancy and elegant.
Did your daughter enjoy them? I have to say that your trifle idea sounds much more up my alley.
I’ve been looking out for your post all day. Fantastic job. I love what you did with the leftovers for your husband. Divine as is your china.
Your Bostinis turned out quite lovely! I like the idea of scooping out the cake and pouring in the custard. They look very pretty that way!
Inge, I love how you used your eggs for so many other delicious dishes! And your creativity dealing with the remaining parts of the bostinis is a sign of a talented and flexible baker
Good job!
-jen at use real butter
That’s a lot of eggs! Your rendition with the cake being cases for the custard and the chocolate on the bottom is genius! Very sophisticated looking…and you used up the leftovers.
Tell me about it girl that was a whole lot of eggs and cream and well we just really shouldn’t count that stuff because it really adds up to a very unfortunate place – exactly on the hips or stomach.
Not my favorite but gosh it all was fun. Your Bostini is beautiful! and the zest knot is really perfect.
Mmmm, they look gorgeous! Your syrup addition sounds lovely, too! I like that you made chocolate custard pots with the leftovers. I always have fun recycling leftover bits, too.
Your farm eggs sound great …and so many things to do with them. Your pies look very elegant – I’m glad you managed to use them all up so deliciously.
Oh, they both sound and look delightful. Your additions sound super.
And fresh farm eggs..! I just *have* to come visit you 
I’ve learned that being a DB is more about the journey than the destination. Your Bostinis look great. I’m so jealous of your farm fresh eggs.
What a great idea, also love what you did with all the extra individual bits. The chocolate custard sounds particularly appealing to me as I haven’t eaten yet.
I loved the idea of putting the custard inside the Bostini. Your cakes look delicious. I don’t prepare many sweet things myself..then I would have to eat them. The main reason I have not joined the good ladies of the Daring Bakers. Congrats to all!
You should work in marketing for the Egg Board or something
I am intrigued by the Bostini cream pies I have seen all over the net. They don’t sound as if they should work, but it seems that they do! Well done for your daring escapades. And don’t even talk to me about procrastination… my WTSIM cake baking only started late afternoon on the day of the deadline – hence my 24-hour-delayed entry!!
Lovely presentation…filled cake laying on a bed of chocolate. This was not my favorite dessert either. Not a fan of the cake portion. Although I did like the custard which I made out of coconut milk and the chocolate sauce. Sadly, I too gained a pound over this one.
Natalie @ Gluten A Go Go
You intrepid soul, you!
The cake is SO good.
Leslie at definitely not martha
I love how you hollowed out the cakes!! I’m glad you managed to make them!
I wish a had a farm close by where I could buy eggs! I love your presentation and the idea of filling the bostinis with the custard.
oh i wish i could come to your house and eat some more of those fine jaffa cakes on custard! i did love them, mainly because i didn’t expect them to be great at all. that’s what i love about the daring bakers and i can’t wait for the next round… thoroughly hooked!
What a different presentation! Very cool that you get your eggs so fresh too!
Glad you finally were able to keep enough of those farm fresh eggs to complete the challenge (farm eggs make the best custard!). Great job!!
I love your decoration!
I really like the idea of serving them with the custard on the inside!
Great job using up the leftover cake! That sounds as great as the Bostinis!
I love your presentation, great job!
Smart with the custard inside the cake and for all the uses you foud for the extras! They look gorgeous!!
I am cursed with doing everything and anything other than what I am supposed to be doing especially housework. Your presentation of the bostini is beautiful. I guess you did make a lot of things with eggs. Your other dishes sound wonderful and creative. You write-up painted a vivid picture of the place you live – very nice. Wendy
It seems to pay off to procrastinate, Inge. Your Bostinis look stunning and I love the knotted orange peel on top.
I like the idea of the chocolate on the bottom. And the orange on the top.
Beautiful presentation.
Paz
wonderful use of the leftovers…mmmm..that plum trifle sounds devine. I think I’d like that better than the bostini. Great idea to make litlle cake “vessles” for the custard.
Great variation on the display of your bostini. So cute.
Glad you pushed through- I like the look of the hollows topped with and orange knot and sitting on the choc sauce.
Nice job!
Toward the end of the alphabet, I’m getting to your Bostini over a week later having indulged in hundreds of them virtually AND a few in reality out of my own refrigerator… and I would STILL sit down for a bite of yours.
I love your stuffed cake solution to the runny custard and the way you’ve plated them.
For November’s challenge I’m starting at the end of the alphabet and working backward!
Looks lovely.