About this recipe:Filo pastry baskets make pretty containers for a filling of crème patissière with fresh summer redcurrants and kiwi slices.
350ml full-fat milk
2 egg yolks
50g caster sugar, plus 1 tbsp
25g plain flour, sifted
1 tbsp brandy (optional)
4 firm kiwi fruit, peeled, sliced and quartered
125g filo pastry
25g unsalted butter, melted
2 tbsp double cream (optional)
sprigs of fresh mint to decorate
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Method Prep:30min › Cook:10min › Ready in:40min
Gently heat the milk in a saucepan until just coming to the boil. Meanwhile, whisk the egg yolks in a bowl with the 50g of sugar until the mixture is pale and frothy. Fold in the flour, then pour in the boiling milk, whisking constantly. Pour the custard back into the saucepan and cook over a low heat until it returns to the boil, stirring constantly with a wooden spoon until thickened. Remove the pan from the heat, stir in the brandy, if using, and leave to cool.
Put the redcurrants in a shallow dish and sprinkle with the remaining 1 tbsp of sugar.
Preheat the oven to 180°C (gas 4). Cut the filo pastry into eight squares, each measuring about 20 x 20cm. Stack two squares of filo on top of each other, brushing lightly between the layers with a little of the melted butter. Repeat with the other filo squares. Place the pastry in four lightly buttered, large ramekin dishes, each about 150ml capacity.
Place dishes on a baking sheet and bake for 8–10 minutes until golden. Carefully turn out the baskets and transfer them to serving plates.
Just before serving, whip the cream, if using, until thick and beat into the custard. (The cream is not essential but gives the custard a silky smooth richness.) Fill the baskets with the custard cream and top with the redcurrants and kiwi fruit slices. Decorate with sprigs of fresh mint and serve immediately.
*Alternative fruits could be used such as mixed berries, or halved seedless grapes with clementine segments. *For a pretty zigzag edging on the pastry, use crimping scissors to cut before baking.