BRANDIED CHERRY CLAFOUTI
A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.
Provided by MONIQUEWS
Categories World Cuisine Recipes European French
Time 2h5m
Yield 8
Number Of Ingredients 12
Steps:
- Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
- Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
- Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
BRANDIED CUSTARD
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, whisk together cream and milk with 2 tablespoons sugar, vanilla bean pod and pulp.
- In a bowl, whisk egg yolks with remaining sugar. When cream heats to just below a simmer, drizzle half of it into egg yolk mixture, whisking constantly. Add yolk mixture back into saucepan, whisking constantly.
- Cook sauce over low heat, stirring with a wooden spoon, until it is thick enough to coat back of spoon, about 5 minutes. Strain mixture into a bowl and stir in brandy. Serve warm or cold over baked apples, garnished with nutmeg.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 20 milligrams, Sugar 9 grams
BRANDIED PEACH CUSTARD PIE
Steps:
- Preheat the oven to 450 degrees.
- For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
- For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
- For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
- For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
- For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
BRANDY CUSTARD
A traditional brandy custard recipe.
Provided by Libby Hakim
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Bring milk and cream to the boil in a saucepan.
- Whisk together egg yolks, sugar and cornflour.
- Pour milk and cream mixture over egg, sugar and cornflour mixture slowly, whisking to combine.
- Pour mixture back into the saucepan and heat gently, whisking regularly.
- Mixture should thicken within 5 minutes. Don't allow mixture to boil.
- Once thickened, remove from heat.
- Add brandy and whisk through to combine.
- Serve immediately or allow to cool a little before covering with plastic food wrap and storing in the fridge.
Nutrition Facts : Calories 237 kcal, Carbohydrate 30 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 173 mg, Sodium 39 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 5 g, ServingSize 1 serving
BRANDIED CUSTARD CREPE FILLING
This recipe came from the back of a package of pre-made crepes I bought many years ago. It's the best custard, very creamy and sweet. It's great all by itself, or to use as a crepe filling (as the title defines). But I've also used it to sweeten up a bowl of fresh fruit. Since I have kids, I usually make this without the Brandy and it's just as good.
Provided by Northwestgal
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
- Add ¼ of the hot milk mixture to the beaten eggs and blend well.
- Add the egg mixture to the remaining hot milk mixture in the saucepan and add stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
- For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.
Nutrition Facts : Calories 75.9, Fat 1.9, SaturatedFat 0.9, Cholesterol 40.6, Sodium 26.4, Carbohydrate 12.7, Sugar 10.1, Protein 2.1
BRANDIED PEACH CUSTARD PIE
Make and share this Brandied Peach Custard Pie recipe from Food.com.
Provided by Smilyn
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Heat butter in a large saute pan over high heat. Add the granulated sugar and stir until it dissolves.
- Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
- Add the brandy, CAREFULLY ignite it, and flambe the peaches. Remove from heat and allow to cool for about 10 minutes.
- In a large mixing bowl, combine the heavy cream, eggs, brown sugar, cinnamon and nutmeg and whisk until smooth.
- Fit the rolled-out dough into 9-inch pie pan, trimming and crimping the edges. Spoon the peach mix into piecrust.
- Place aluminum foil around the crust to prevent it from browning too much, then bake for 30 minutes.
- Remove foil, then pour the cream mixture over peaches. Bake until custard set, about 1 hour. Remove from oven and let cool for about 20 minutes.
Nutrition Facts : Calories 534.5, Fat 36.4, SaturatedFat 19.1, Cholesterol 198.7, Sodium 180.6, Carbohydrate 42.8, Fiber 1.6, Sugar 30.1, Protein 6.2
BRANDIED CARAMEL CUSTARD
Steps:
- Preheat oven to 350 degrees
- Mix one-half cup of sugar with the water in a heavy saucepan, preferably nonstick. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color. Pour the caramel into the bottom of a four- to five-cup baking dish, tilting the dish so the caramel coats the bottom evenly.
- Beat the eggs and egg yolks together. Beat in the remaining onehalf-cup sugar, the nutmeg and cardamom. Stir in three tablespoons of the brandy, the milk and cream. Pour the mixture into the baking dish, place in the oven and bake 20 minutes.
- While the custard is baking, mix the remaining tablespoon of brandy with the raisins. After the custard has baked for 20 to 25 minutes, scatter the brandied raisins over the top of the custard. They will sink in.
- Continue baking the custard 15 to 20 minutes longer, until a knife inserted in the center comes out clean.
- Allow the custard to cool to room temperature, then refrigerate at least six hours or overnight. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 85 milligrams, Sugar 43 grams, TransFat 0 grams
TIRAMISU WITH BRANDY CUSTARD
Categories Coffee Milk/Cream Dairy Egg Dessert Graduation Brandy Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice water. Whisk eggs and 1/3 cup sugar in medium metal bowl set over saucepan of simmering water. Whisk constantly until thermometer registers 160°F, about 10 minutes. Set custard over bowl of ice water and whisk until cool. Mix in brandy. Whisk mascarpone in another large bowl to loosen. Fold in custard. Bring 1 1/2 cups water to simmer in medium saucepan. Add 1 cup sugar and espresso powder; whisk until sugar dissolves. Mix in cream. Refrigerate until cold. Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds. Place cookies on bottom of 13x9x2-inch baking dish. Working in batches, repeat with enough remaining cookies to just cover bottom of dish. Spread half of mascarpone mixture over cookies. Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture. Spread remaining mascarpone mixture over cookies. Refrigerate until set, about 2 hours.
- Whisk cocoa and powdered sugar in small bowl to blend. Sift sweetened cocoa over top of dessert. Cover and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- *Available at Italian markets and many supermarkets.
- **Available at Italian markets and some supermarkets.
BRANDIED FRUIT CUSTARD
This BRANDIED FRUIT CUSTARD is for use with the brandied fruit starter. And can also be made from fresh fruit or canned pie filling
Provided by Stormy Stewart @karlyn255
Categories Other Desserts
Number Of Ingredients 1
Steps:
- 22 graham crackers, rolled fine 1/3 c. sugar 1/4 c. butter 3 eggs, well beaten 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla 1/3 c. white sugar the fruit from the Brandied fruit starter or 1 qt. fresh blueberries ( 1 can pie filling [blueberry, cherry or peach] or try 1 qt. fresh strawberries) Whipping cream (for serving) FOR CANNED PIE FILLINGS: 1 tbsp. lemon juice (only) FOR BRANDIED FRUIT or FRESH BERRIES: 2 tbsp. cornstarch 1 c. water 1 tbsp. lemon juice 1/2 c. sugar Blend the 1/3 cup sugar and 1/4 cup butter with the crushed graham cracker crumbs. Pat this mixture firmly in bottom of 13 x 9-inch baking pan. Beat together until creamy the cream cheese with beaten eggs, 1/3 cup sugar and vanilla. Pour over crumb mixture and bake in 350 degree oven for 15 minutes, or until lightly browned on edges and center nearly set. Cool. If using canned pie filling, mix lemon juice with it before adding to cool custard. Then chill about 8 hours before serving cold with sweetened whipped cream.
- FOR CANNED PIE FILLINGS: 1 tbsp. lemon juice (only) FOR BRANDIED FRUIT or FRESH BERRIES: 2 tbsp. cornstarch 1 c. water 1 tbsp. lemon juice 1/2 c. sugar For fresh berry filling, sort out 2 cups or less of poorest looking or least ripe berries, stem or clean them and crush with potato masher in small saucepan. Add cornstarch, water and sugar, and cook over low heat, stirring constantly until thick. Remove from heat. Add lemon juice. Cool only slightly before adding the rest of the cleaned berries. (If using strawberries, cut most of any larger ones into smaller slices.) Add the combined berry mixture carefully over cooled custard layer. Chill several hours before serving cold with sweetened whipped cream. Serves 12 to 15.
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CLASSIC BRANDY CUSTARD - STAY AT HOME MUM
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3.6/5 (17)Total Time 15 minsCategory MainCalories 223 per serving
- Heat the milk and cream in a saucepan on a medium-high heat for a few minutes until gently simmering. Remove from heat.
- Using a whisk, combine the egg yolks, sugar and cornflour until pale and creamy. Gradually whisk in the milk/cream mixture.
- Return to pan and place back on a medium heat. Stir using a wooden spoon for 6-8 minutes until custard starts to thicken and coat the back of the spoon. Stir through the brandy and vanilla extract.
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