We always make friands and custard at the same time – the friand recipe uses four egg whites and the custard uses up the yolks.
Last week Pete asked me to make friands with a leftover tin of peaches that we’d uncovered in the pantry. The result was a delightfully gentle and subtle cake – quite different from the berry and chocolate version we usually make.
The peaches should be cut into small pieces – probably smaller than the ones below..
- 100g unsalted butter, melted and cooled
- 4 large egg whites
- 45g plain flour
- 140g icing sugar mixture (or plain icing sugar)
- 85g almond meal
- 150g diced tinned peaches, drained in a sieve to remove excess syrup
1. Preheat the oven to 190C or 175C with fan. Sit six sturdy cupcake liners on a tray and spray the insides of them lightly with oil. Alternatively, use a friand pan or muffin pan.
2. In a separate bowl and using a coarse sieve, sift together the flour, icing sugar and almond meal. I’ve found that sifting all three results in a lighter texture, but if you’re feeling lazy, just sift the icing sugar and stir it together with the flour and almond meal.
3. In a separate mixing bowl and using a hand whisk, beat the egg whites for about a minute until they’re frothy, but not stiff.
4. Quickly but gently fold in the dry ingredients, then add the cooled melted butter. Stir until just combined. Add the diced peaches to the mixture and stir gently to incorporate.
5. Spoon the mixture evenly into the six paper liners. Bake for 25 – 30 minutes, rotating the tray once during the baking time. The finished friands will be well risen and golden brown in colour. Allow to cool on a wire rack before serving with a dollop of microwave custard (recipe below).
. . . . .
I know I post my microwave custard recipe all the time, but then again, I make it all the time. Here it is again, to save anyone having to search for it…
- 2 cups (500ml) full-cream milk (I used UHT)
- 1 tsp homemade vanilla extract
- 4 egg yolks (from 59g eggs)
- 1 Tbsp (4 tsps) cornflour (cornstarch)
- ⅓ cup (70g) caster (superfine) sugar (or substitute vanilla sugar for the sugar and extract)
1. In a large pyrex mixing bowl, whisk together the milk, extract, cornflour and caster sugar until smooth. Microwave on high for 2 minutes until hot (my microwave is 1100 watts).
2. In a separate bowl, whisk the egg yolks until smooth. Pour the egg yolks through a sieve into the bowl of heated milk, whisking constantly as it ribbons into the hot mixture to ensure it doesn’t curdle.
3. Heat the eggy milk in the microwave on high for 1 minute, then whisk. Heat for another 30 seconds, then whisk again. Continue heating in 30 seconds bursts, whisking well after each, until the custard has thickened to your liking. Use immediately, or refrigerate until needed, with a piece of clingfilm pressed to the surface to stop it skinning.
Click here for a printable version of this recipe
Fig Jam and Lime Cordial 
I have never heard of friands before but both recipes sound delicious and a perfect marriage since you use each part of the egg. Thank you so much for a new treat.
Karen, I wonder if friands are an Aussie speciality? As I mentioned to Nick above, I think it’s probably a naming thing – I believe they’re called financiers in other parts of the world..
http://en.wikipedia.org/wiki/Financier_%28pastry%29
Thank you for the explanation, Celia and taking the time to add the link.
Celia, I wish I could live at your house so that I could taste all the yummy treats that you make!
Thank you! It’s usually pretty simple stuff, but my family enjoy it! :)
Absolutely heavenly Celi! Can’t believe I have yet to make your microwave custard! I promise I will each time I read about it – no more excuses…
:-) Mandy
Mandy, thank you! We’re heading into Autumn now, so it really is custard weather!
These look gorgeous. I like the microwave custard idea too.
Thanks Corina! The custard really is a doddle to make! :)
My Mother-in-law makes her custard in the microwave and it’s the best I’ve ever tasted. The free-range eggs from hens up the road make a difference. Must try your recipe – like Mandy, I’ve said this before. No more excuses!
Sally, I’m sure you know a dozen ways to make custard, all of which are brilliant! We’re just too lazy to do it any other way anymore!
It looks yummy,I always wondered about the microwave custard, nice post as always
Hi Sponge, it’s very easy to make! :)
All queuing up today to make your custard! I think they would go down a treat here too :) Beautiful !
Thanks Jo! :) x
I’ve never tried making friands – i think it’s the thought of the leftover yolks! Although pairing them with custard seems an ideal solution, my husband would threaten divorce if I made custard! I need more yolky ideas, I think!
Sue, if we’re not making custard, I usually use our yolks in either a bechamel sauce (which frankly, is a bit like cheesy custard) or shortbread freezer cookies!
https://figjamandlimecordial.com/2009/11/23/shortbread-cookies/
Awesome, Celia. I’ve never heard of a friand… I may be a foodie, but I’m quickly realising that I don’t know quite as much as I thought – thanks!
Nick, I think it’s nomenclature – I believe in Europe friands are known as financiers?
Hi Celia, I like the sound of your microwave custard recipe. It’s different to the ‘baked’ microwave custard I sometimes use. Another lovely post, thanks for sharing!
Thanks Lizzy! The microwave custard is so easy that my friend Carol’s 12 year old son makes it for them! :)
I’ve never made friands because I don’t have a friand tin but now I see you’ve made them in paper cases and I don’t know why I’ve never thought of that! I think the peaches and the almond meal would go so well together and these would be wonderful served straight from the oven with your homemade custard. Have a great weekend Celia xx
Charlie, isn’t it funny how we get caught up on things like that? I was the same with tarte tatin for ages, until I figured I could just make it in a pie dish. I used to have a friand tin, but I killed it, and the cakes never came out cleanly. It’s a really sticky mix, which is why I suggest you spray the paper cases before using. Hope your weekend was lovely too! xx
Some of my favourites! And you just reminded me of those leftover egg whites sitting in my kitchen- how handy!
Becca, friands are a nice recipe to convert to gf, aren’t they, because of the small amount of flour? I’m sure you could come up with some very creative combinations! :)
Lovely friand recipe, thanks Celia. I’ve not got any peaches, but always have frozen raspberries and just can’t go past them. Of course, they go so well with choc chips, too!
Amanda, my fave are the raspberry and choc chip version, but Pete likes the peaches – he says it’s a gentler recipe..
I never realised friands were so light (ok relatively I mean with all the egg white etc). I make your microwave lemon butter and variations all the time and must have another go of the custard. I used it in ice cream once and it was fabulous!
Claire, thank you, I’m glad you liked them. I haven’t made lemon butter in ages, thank you for the reminder! :)
I never knew you could make homemade vanilla extract. I must see where I can get vanilla beans in bulk and make your recipe.
Your friands look so light and delicious.
Norma, thank you! I hope you source some cheap vanilla beans – we’ve now been making our own extract for a few years, and we have some well matured brews! :)
Your recipe is printing as we speak.. I can’t wait to try this one!!
Thanks Smidge, I hope you like it. Oh, and my Pete was telling me just yesterday how gorgeous all the photos on your blog looked. Looks like I’m not the only fan you’ve got in this house! :)
Tell him thanks for me!!
I love pairing desserts- your microwave custard with the friands looks like it would go a treat!
I love your papers for the friands- if I ever get out of this funk I’m in and start baking creatively rather that just to meet the menfolks tastebuds around here- then I will make these first.
Heidi, I think you always bake creatively! The wrappers are really sweet..
custard, peaches and cake..yum..
Thanks Jane! My Pete feels the same way.. :)
I adore friands…. So amazingly yummy. Going to try your peach version I am, I’ve got a tin the cupboard myself. :)
Surely there has to be a tin in every Aussie pantry, Anna, how else would we make trifle and pavlova? ;-) xx
You had me at paper cases….
The paper cases are rather lovely Celia :-)
Maz, Brydie, they’re imported by an Australian company called Robert Gordon, and they’re really most gorgeous. There’s quite a wide selection:
http://robertgordonaustralia.com/shoppingCart/index.php/imported-products/paper-baking.html
Canned, err tinned, peaches have never looked so good. What a wonderful recipe.
Greg, thank you! I’m actually quite a fan of canned/tinned fruit, as it’s often preserved when it’s at its peak. It’s not for every occasion, but it certainly has its place! :)
They look fabulous Celia, a perfect pairing. And custard makes everything better in my world :-)
Ours too, C! We tend to make it almost weekly these days, and then try to think of something to do with the egg whites! :)
With friands like these…
…who needs custard? ;-)
:-)
What a brilliant recipe! I’m always looking for something to do with leftover whites; I’ve been making lots of lime curd to use up my oversupply of limes.
An oversupply of limes! How wonderful! They’re $2 each in the shops at the moment! :)
Oh… I love the idea of peach in these! Well, I love the idea of peach in ANYTHING really. These look great though.
Thanks SK! We’ve had some lovely stonefruit this year! Congrats on the new blog!
Lovely Friande recipe. I have one thats a bit dodgy and I am very excited to find your wonderfully tried and true one. Great idea to make the custard too!
Tania, it’s really a very versatile recipe – we’ve made it with all sorts of berries, frozen and fresh, and from memory I think we tried a rhubarb version once as well. Hope you like it!
I love friands they’re so simple to make and I feel like I can taste yours through your photo’s. As for the custard love the idea will be making it this week, thanks!!
Thanks so much for stopping by! I hope you enjoy the custard! :)
Your friands are heavenly – soft moist and peachy :D
And microwave custard? What a brilliant idea!
Cheers
Choc Chip Uru
Thank you! We make microwave custard almost every week! :)
Dear Celia,
These friands look delicious. I think the microwave can do a lot more than just warming up food if only we are confident to give it a go with so many microwave recipes.
Thank you! We cook a surprising number of things in the microwave, including custard, pastry cream, white sauce and lemon curd. I even once made kaya (Malaysian egg jam) with quite a lot of success! :)
What a great way to use all the egg :) and some leftover fruit. I have some pear at home that I could totally use for these
Nic, I think they would be lovely with pears! :)
They look lovely…I would probably do it with a mango giving it the Latin Spin. When I make it I will let you know….
Norma, mango friands!! Now we’re talking!! :)
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