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Pecan blondies with vanilla custard
Pecan blondies with vanilla custard
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Fudgy brownies and blondies: siblings made with or without dark chocolate for a rich, decadent treat!
Ingredients:
  • 125g unsalted butter, plus extra, softened, to grease
  • 200g good-quality white chocolate (see note)
  • 275g (1 1/4 cups firmly packed) brown sugar
  • 90g (3/4 cup) pecans, plus extra, to serve
  • 150g (1 cup) plain flour
  • 1 egg
  • 2.00 tsp vanilla bean paste (see note)
  • Icing sugar, to dust
  • 250ml (1 cup) pouring cream
  • 125ml (1/2 cup) milk
  • 2 egg yolks
  • 20.00 gm caster sugar
  • 5.00 gm cornflour
Instructions:
  • To prepare the chocolate, preheat the oven to 180C. Grease a 20cm square cake pan with extra butter, then line the base and 2 opposite sides with baking paper, extending the paper 3cm beyond the rim for easy blondie removal. Break the chocolate into pieces according to the markings on the block, then break each piece in half again using your hands. Place the chocolate pieces in a plastic container and freeze for at least 30 minutes or until well chilled.
  • Preparing the sweet mixture: Cut the butter into 2cm pieces using the bridge technique and place in a saucepan. Combine with brown sugar and cook over medium heat, stirring continuously for 4 minutes until the butter melts and the sugar dissolves. Continue to stir for an additional 2 minutes until the mixture is smooth and glossy. Transfer to a bowl and let it cool for 10 minutes before using.
  • Prepare the batter: Roughly chop the pecans using the claw technique. Sift the flour into a bowl, then mix in the chopped pecans. Add the cracked egg and vanilla to the cooled sugar, and stir until combined. Combine the egg mixture with the flour to create a stiff batter, then fold in the chilled chocolate.
  • Prepare the pan by spooning the batter into it, then use the back of a spoon to smooth the surface. Bake for 40 minutes or until a skewer inserted into the center of the blondie comes out with moist crumbs attached. Cool in the pan on a wire rack for 15 minutes, then transfer the blondies onto a chopping board using the baking paper as a handle. Trim the edges, and cut into 8 triangles.
  • Prepare the vanilla custard by combining cream, milk, and vanilla in a saucepan and gently heating until almost boiling. In a separate bowl, whisk together egg yolks, sugar, and cornflour until pale. Slowly add the warm milk mixture to the egg mixture, then return it all to the saucepan. Stir over low heat continuously for 4 minutes until thickened. Transfer the custard to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming.
  • To serve the blondies, place them in shallow bowls while warm, top with a dollop of custard, and sprinkle extra pecans on top. Enjoy promptly.

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