Rajhin's Sugar Claws
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2x320g packs of ready rolled puff pastry
750ml full fat milk
220ml double cream
95 grams of corn flakes
1 teaspoon of cinnamon
3 tablespoons of cornflour/starch
100g light brown (or just caster) sugar
1 beaten egg to brush
Rajhin's Sugar Claws
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A mischievous dessert enjoyed during the New Life Festival. This Khajiit treat is more moon-sugar than pastry.
Food > Delicacies
Honey, Corn, Flour
The Khajiit are famously fond of sweet foods, so a bear-claw-style pastry filled with a thick, sugary custard immediately made sense. And seeing corn listed as an ingredient inspired me to make cornflake cream; a completely new idea which is so delicious I’m surprised it isn’t more widespread!
Pour the milk over the cornflakes in a large bowl, and leave in the fridge overnight.
Next day, blend the cornflakes, milk and cream until smooth. Then pour into a large saucepan.
Heat until just below boiling point (when tiny bubbles start to appear at the edges).
Meanwhile, whisk the sugar, egg yolks, cornflour and cinnamon together in another bowl.
Gradually pour the hot cornflake cream into the sugar mixture, whisking continuously as you go.
Once incorporated, return the entire mixture to the saucepan.
Continue to heat it gently, stirring constantly until the custard thickens (until it coats the back of the spoon).
Leave to cool completely, ideally in the fridge for a couple of hours to thicken further.
Cut the pastry into rectangles (size is up to you; the rectangle will be folded in half).
Place a spoonful of custard on the lower half of the pastry (do not over-fill), then dampen the edges with water and press together firmly. You can use your fingers or a fork for a more decorative look.
To make the claw shape, cut notches out of the front edge (opposite the fold), taking care not to cut into the custard.
Brush the tops with the beaten egg to glaze, for a crispy texture and a beautiful golden colour.
Place on a tray and keep in the fridge while you preheat the oven to 200C/392F.
Brush the tops again and bake for 20/25 minutes, or until the pastries are puffy and golden brown on top, and there are no grey/soft spots remaining on the sides.
Allow the sugar claws to cool a little, and dust with icing sugar (optional) for service. Enjoy!
