VANILLA CRèME BRûLéE WITH RASPBERRIES
Categories Berry Dessert Raspberry Vanilla Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.
- Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.
- Bake custards until set in center, about 40 minutes. Place pan on work surface. Cool custards in water 30 minutes. Remove from water; chill overnight.
- Preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.
ALMOND CREME
My mother often made this rich velvety dessert for New Year's Eve. Now that I'm married, I plan to carry on the tradition. -Marcie McEachern, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, sprinkle gelatin over water. Let stand for 1 minute. Stir in cream and sugar. Cook and stir over medium-low heat for 5 minutes or until gelatin is completely dissolved., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until a thermometer reads 160° and coats the back of a metal spoon. (do not boil). Remove from the heat. Stir in almond extract., Pour into dessert dishes. Refrigerate until set. Garnish with raspberries and chocolate curls if desired.
Nutrition Facts :
ALMOND CRèME CARAMEL
This recipe for almond crème caramel gives the classic French baked custard a nutty twist - an elegant dessert to end your Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden. Immediately remove from heat; set aside.
- In medium bowl, stir eggs with whisk until foamy. Add vanilla, almond extract, condensed milk and evaporated milk; stir with whisk. Stir in chopped almonds. Pour mixture over sugar in cake pan.
- Cover with foil; place pan in large shallow roasting pan. Place roasting pan in oven; add 1 inch hot water to roasting pan.
- Bake 55 minutes or until knife inserted in center comes out clean. Remove cake pan from water; place on cooling rack. Remove foil. Cool 30 minutes. Run knife or rubber spatula around edge of custard to loosen. Place serving plate upside down over pan; turn plate and pan over. Let stand 1 minute so syrup drizzles over custard. Remove pan. Sprinkle custard with sliced almonds.
Nutrition Facts : Calories 250, Carbohydrate 44 g, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
ALMOND-RASPBERRY MERINGUE BARS
These chewy, delicious bars also have a touch of coconut.
Provided by Dinah
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
- To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
- Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
- In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
- Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 18.9 g, Cholesterol 18.7 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 47.3 mg, Sugar 10.4 g
BAKED RASPBERRY CUSTARD
With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
- In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
- Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.
Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 3 g, Protein 6 g
BAKED RASPBERRY CUSTARD
This is a absolutely wonderful, yet easy-to-make dessert which can be simple or elegant. It consists of a 'no fail' baked custard filling with fresh raspberries. The custard is mildly sweet and the fresh raspberries add a fresh tartness to the flavor. This dessert will impress anyone and trust me, everyone will ask for the recipe. Serve plain as a 'simple' dessert or add to the elegance by adding a dollop of creme fresh with a fresh raspberry to really give a nice presentation. Add a little mint leaf on the side, this will impress everyone. Serve warm or allow to cool for a firmer consistency.
Provided by Sweet Pickles Mom
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
- Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
- Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
- Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 50.7 g, Cholesterol 122.9 mg, Fat 7.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 153.3 mg, Sugar 38.7 g
CUSTARD AND ALMOND TART WITH RASPBERRIES
Make and share this Custard and Almond Tart With Raspberries recipe from Food.com.
Provided by Lene8655
Categories Tarts
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 degrees centigrade.
- Use the pastry to line a shallow 23cm fluted flan tin.
- Fill with crumpled foil and blind bakefor 10 minutes until set and golden.
- Place the sugar and the cornflour in a pan and stir in the milk unti well blended.
- Bring to the boil then remove from the heat.
- Allow to cool a little, then beat in the egg yolks, butter and vanilla essence.
- Scatter the raspberries over the base, then carefully pour in the custard and scatter over the flaked almonds.
- Bake for 20 minutes until set and golden.
- Dust with a little icing sugar and serve warm or cold-it willset more firmly when cool.
Nutrition Facts : Calories 519.9, Fat 27.4, SaturatedFat 8.4, Cholesterol 126.4, Sodium 300.1, Carbohydrate 62.3, Fiber 4.1, Sugar 34.7, Protein 8.2
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