Lamington Custard Burgers
Prep 30min
Cook 2-3 Chilling Timemin
Serves 8
A Pink October twist on a classic Lamington!
List of Ingredients
Crema Pasticcera
500 ml Califia Farms Oat Milk
4 egg yolks
100g sugar
50g cornflour
1 tsp vanilla extract
Lamington Custard Burgers
8 Dulcesol Mini Brioche Burger Buns
250–300 g strawberry or raspberry jelly, prepared according to the packet instructions
200 g desiccated coconut
Instructions
1
Prepare the Crema Pasticcera
2
1. Heat the oat milk in a saucepan over medium heat until steaming, but do not let it boil.
3
2. In a bowl, whisk together the egg yolks, sugar and cornflour until smooth.
4
3. Gradually pour the warm oat milk into the egg mixture, whisking continuously.
5
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thick and creamy.
6
5. Remove from the heat and stir in the vanilla extract and butter, if using.
7
6. Transfer to a shallow container and cover the surface directly with cling film to prevent a skin from forming.
8
7. Refrigerate until completely cold.
9
Prepare the Pink Lamington Buns
10
1. Prepare the pink jelly according to the packet instructions and allow it to cool until it is suitable for coating.
11
2. Carefully slice each mini brioche burger bun horizontally in half.
12
3. Dip each half briefly into the jelly, ensuring the cut surfaces and outer sides are coated without allowing the buns to become soggy.
13
5. Place the coated bun halves on a wire rack or baking paper.
14
Assemble the Lamington Custard Burgers
15
1. Place the bottom half of each coated bun on a serving tray.
16
2. Spoon a generous amount of chilled crema pasticcera onto the bottom half.
17
3. Place the coconut-coated top half over the custard to create a mini burger.
18
4. Refrigerate until ready to serve.
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