SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
BOURBON ICE CREAM
The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.
CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE
Categories Bourbon Chocolate Fruit Dessert Bake Thanksgiving Currant Orange Winter Bon Appétit
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Crust:
- Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
- For Filling:
- Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
- Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
- For Orange Custard Sauce:
- Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.
BOURBON CREME ANGLAISE
This great bourbon cream anglaise recipe should be used in Virginia Willis's Mama's Angel Food Cake with Bourbon Creme Anglaise.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside.
- Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
- Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
- Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.
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BOURBON CUSTARD WITH BERRY DUST MERINGUES RECIPE
From foodandwine.com
Servings 6Total Time 3 hrs 45 minsCategory Flan + Custard
- Preheat oven to 275°F. Stir together milk, cream, and 3/4 cup sugar in a medium saucepan, and cook over medium-high until just steaming but not boiling, about 6 minutes.
- Meanwhile, whisk together egg yolks, bourbon, salt, and remaining 1/4 cup sugar in a medium bowl until well combined. Gradually ladle 3 spoonfuls hot cream mixture into egg yolk mixture, whisking constantly. Add egg-cream mixture to remaining cream mixture in saucepan, whisking constantly. Cook, stirring constantly with a wooden spoon, until mixture coats back of spoon, about 2 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard any solids.
- Divide custard mixture among 6 (6- to 8-ounce) ramekins. Line a large roasting pan (or 2 [13- x 9-inch] pans) with a clean kitchen towel (to secure ramekins), and place filled ramekins on top. Carefully pour enough hot water into roasting pan to come halfway up sides of ramekins.
- Bake in preheated oven until custard is just set and jiggles slightly, about 35 minutes. Remove from water bath, and let cool on a wire rack 30 minutes. Cover with plastic wrap, and refrigerate until chilled, about 2 hours.
VANILLA CUSTARD WITH BOURBON-CARAMEL SAUCE RECIPE
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- Prepare the Vanilla Custards: Place milk and cream in a large saucepan. Split vanilla bean pod lengthwise. Scrape seeds out of pod, and add seeds and pod to milk mixture. Cook milk mixture over medium-high, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat. Remove and discard vanilla pod. Add bourbon to milk mixture; whisk to combine.
- Whisk together sugar and cornstarch in a large bowl, and whisk into hot milk mixture. Cook over medium, whisking constantly, until mixture thickens and just comes to a boil, 4 to 5 minutes. Remove from heat.
- Whisk egg yolks in a medium bowl until smooth. Slowly drizzle one-fourth of the milk mixture into egg yolks, whisking constantly. Gradually pour yolk-milk mixture into remaining milk mixture in saucepan, whisking constantly. Cook over medium-high, whisking constantly, until mixture thickens and just begins to bubble, 3 to 5 minutes. Pour mixture evenly into 6 (1-cup) glasses. Chill in the refrigerator until firm, about 4 hours.
- To serve, spoon 1 ½ tablespoons Bourbon-Caramel Sauce on top of each chilled custard. Dollop each custard with sweetened whipped cream. (Reserve remaining Bourbon-Caramel Sauce for another use.)
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