Pecan Blondies With Vanilla Custard

Brownies and blondies are like brothers and sisters! One is made with dark chocolate or cocoa, the other without, but both are super-fudgy!

The ingredient of Pecan Blondies With Vanilla Custard

• 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
• 1 teaspoon vanilla bean paste see note
• icing sugar to dust
• 250ml 1 cup pouring cream
• 125ml 1 2 cup milk
• 1 teaspoon vanilla bean paste see note
• 2 egg yolks
• 1 tablespoon caster sugar
• 2 teaspoons cornflour

The Instruction of pecan blondies with vanilla custard

• preparing the chocolate preheat 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 rim this makes it easier to remove blondie later using your hands break chocolate into pieces following the markings on the block then break each piece in half again place in a plastic container and freeze for at least 30 minutes or until well chilled
• making the sugar mixture using the bridge technique see note cut the butter into 2cm pieces then place in a saucepan add brown sugar and cook stirring over medium heat for 4 minutes or until the butter melts and the sugar dissolves cook stirring for a further 2 minutes or until mixture is smooth and glossy transfer to a bowl and leave for 10 minutes to cool slightly
• making the batter using the claw technique see note roughly chop the pecans sift the flour through a sieve into a bowl then stir in the pecans crack the egg into the cooled sugar mixture add the vanilla then stir until well combined add the egg mixture to the flour mixture stir to form a stiff batter then stir through the chilled chocolate
• baking the blondie spoon batter into prepared pan then using the back of a spoon smooth surface bake for 40 minutes or until a skewer inserted into centre of blondie comes out with moist crumbs attached but not wet mixture stand pan on a wire rack for 15 minutes to cool run a butter knife around edge of pan then using the baking paper as a handle lift blondies onto a chopping board trim edges cut into 4 squares then cut each square into 2 triangles
• making the vanilla custard place the cream milk and vanilla in a saucepan whisk to combine then bring almost to the boil over medium heat remove from heat meanwhile whisk egg yolks sugar and cornflour in a bowl until pale and combined gradually whisk milk mixture into egg mixture then pour mixture back into saucepan stir continuously with a wooden spoon over low heat for 4 minutes or until thick enough to coat the back of the spoon do not boil transfer custard to a clean bowl then place plastic wrap on the surface of the custard to prevent a skin forming
• serving the blondies place the warm blondies in shallow bowls spoon over a little custard then scatter with extra pecans serve immediately

Nutritions of Pecan Blondies With Vanilla Custard

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