Budget Custard and Caramel Pavlova for end of the month blues!

Making a budget pavlova sounds like a bit of a contradiction doesn’t it? After all this is a rich and very elegant dessert, using only the best ingredients. Any dessert that is named after a Russian Ballerina has to be expensive and integrate to make. Well I am about to prove you wrong! You see I was challenged by the husband and the challenge was this……….
“Try and make a dessert, a proper one, using as little ingredients as possible and here folks, was the tricky part………you may NOT go and shop for ingredients! It has to come from your cupboard or fridge.”
That does not seem too tough a challenge? Well this is the end of the month version of my story and I don’t know about you, but too much extravagant shopping are being frowned upon by the government(being my husband) this time of the month so I had to make due with what was available…….
Let’s think, I could make:
Malva Pudding – way too hot at 35 C
Cheese cake – not enough cream cheese
Fridge tart – no raspberries and not enough cream
Ice Cream – not enough cream and no interesting flavors

Bummer, this is tougher than I thought. NOT! My husband is going to hate this, but nobody puts Nina in a corner, so here we go ……(drum roll please) I am happy to present to you my Budget Custard and Caramel Pavlova!

Custard and Caramel Pavlova


4 eggs – separated
200ml sugar
5 ml (1 teaspoon) corn flour
25ml (1 tablespoon) of white vinegar

For the filling

250 ml cream
1 cup of milk
1 packet (90 grams)of  Vanilla Moirs Instant Pudding

For the Caramel

200 ml sugar

Preheat oven to 100 C. Place all the egg whites in a mixing bowl and beat until it forms soft peaks. Now add the sugar, a tablespoon at a time and beat after every addition. When your mixture is glossy and stiff, fold the cream of tartar and the vinegar in with a metal spoon. Spoon onto a baking sheet lined with silicon or baking paper. Place in the oven and bake for 45 minutes on 100 C and then turn the heat down to 50C and bake for another 5 hours. I do this overnight, because I am not going to wait around for 5 hours to watch over my pavlova while it is baking. The next morning or after 5 hours, remove the pavlova from the oven and place on your prettiest plate or keep in an airtight container until needed.

To make the filling. 
Mix the instant pudding with the cup of milk and leave in the fridge to set for about 5 minutes. In the meantime, whip the cream until it forms stiff peaks. Now add the instant pudding and whip for another minute. Spoon this delicious creamy mixture  in the pavlova and sprinkle with caramel.

To make the caramel

Simply place the sugar in a pan on the stove and start to melt the sugar, keeping your eye on it all the time. As the sugar starts caramelizing from the sides, swirl the pot to prevent burning. Once the sugar reaches that rich caramel color, remove the pot from the stove and pour the caramel onto a greased baking sheet and allow to harden. Once the caramel is hard, place it in your food processor and pulse until you have caramel crumbs, almost looking like brown sugar. Sprinkle over the pavlova just before serving and enjoy!

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