Almondcustard Recipes

ALMOND CUSTARD

Steps:

• In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.

ALMOND CUSTARD

Steps:

• Blend the cornstarch with a little of the milk. Add the remaining milk.
• Add the egg and cream, whisk well.
• Pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks. DO NOT BOIL as your mixture may curdle.
• Alternately, instead of the saucepan mixture-you can use the micro-wave. Use medium low heat and stir at 1 minute intervals until the custard thickens.
• Stir in the ground almonds, vanilla and sugar.
• Serve warm or cold as desired.

ALMOND TARTS

Steps:

• For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
• To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
• For the filling: Preheat the oven to 350 degrees F.
• Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
• Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
• For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
• To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
• Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.

APPLE AND ALMOND CUSTARD TART

Steps:

• Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.
• Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
• Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.
• In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

ALMOND CUSTARD (KESKUL)

Steps:

• Grind almonds, finely in a food processor.
• Place in a bowl and knead with your hand to make a firm paste.
• Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep.
• In a large mixing bowl, blend 1/4 cup cold milk with ground rice.
• In a heavy based saucepan, heat remaining milk. Bring to a boil and pour onto ground rice mixture, stirring constantly, then return mixture to pan. Bring to a boil, add salt and simmer gently for 10 minutes.
• Strain almond milk through a fine sieve into a bowl, pressing almonds with back of spoon. Pour almond milk into pan; stir well to combine and stir in sugar. Simmer gently for a further 10 minutes.
• Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.

RHUBARB-ALMOND CUSTARD CAKE

Steps:

• Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
• Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
• Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
• Drain rhubarb topping and evenly scatter over the base.
• Bake in the preheated oven for 45 minutes.
• Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
• Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
• Remove from the oven and let cool in the pan before slicing.

ALMOND CUSTARD CAKE

Steps:

• For frosting, in a small saucepan, heat chocolate chips, cream and butter over medium-low heat, stirring until blended. Transfer to a large bowl; gradually beat in confectioners' sugar until smooth. Cool to room temperature, stirring occasionally. Transfer to a covered container; refrigerate until cold or overnight., For cake, place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 375°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in extracts. In another bowl, whisk cake flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For custard, in a small heavy saucepan, mix sugar, all-purpose flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Cool 15 minutes, stirring occasionally. Transfer to a small bowl; stir in extracts and almonds. Press plastic wrap onto surface of custard. Refrigerate until cold., To assemble cake, in a large bowl, beat cold frosting until fluffy and spreadable. Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; fill bag with 1/3 cup frosting., Place one cake layer on a serving plate. Pipe a border of frosting along edge of cake. Fill center with custard. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, decorate with cookies and pipe with green frosting. Refrigerate until serving.

CARDAMOM-ALMOND CUSTARD

Steps:

• Preheat oven to 325°F. Combine half and half, sugar and honey in medium saucepan. Bring to simmer. Remove from heat; stir in chopped almonds and ground cardamom. Cover and let steep 30 minutes. Strain through fine sieve; discard solids in sieve.
• Whisk egg yolks in medium bowl to blend. Gradually whisk in half and half mixture. Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard mixture among custard cups. Pour enough hot water into roasting pan to come halfway up sides of cups.
• Bake custards until set around edges and center moves only slightly when cups are gently shaken, about 45 minutes. Remove custards from water. Cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

ALMOND CUSTARD TART WITH STRAWBERRIES

Steps:

• Crust: Preheat oven to 350 degrees.
• In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
• Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
• Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.