FRUIT CUSTARD RECIPE
Fruit custard is a delicious chilled dessert where fresh seasonal fruits are served with a creamy eggless custard. It is a summer dessert very popular in India.
Provided by Swasthi
Categories Dessert / Sweet
Time 20m
Number Of Ingredients 8
Steps:
- Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.
- Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
- Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
- When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
- Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
- You may taste test it at this stage and add more sugar if needed.
- Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
- Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.
- Whisk the custard well before serving. This ensures even and smooth fruit custard.
- Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
- Pour the custard over the fruits and gently mix. Serve fruit custard immediately.
Nutrition Facts : Calories 165 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 54 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
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
BRANDIED DRIED FRUIT
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Provided by Yewande Komolafe
Categories easy, project
Time P14DT15m
Yield About 5 cups
Number Of Ingredients 14
Steps:
- In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
- Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.
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
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 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.
BRANDIED STRAWBERRIES
Need a fun topping for your ice cream, cake or store-bought pound cake? Just soak some strawberries in simple syrup with some brandy and the outcome is a decadent and sweet topping for any dessert. The best part is they will last for weeks, if kept in a jar and refrigerated!
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield about 4 cups of brandied strawberries
Number Of Ingredients 5
Steps:
- Combine the sugar, orange and lemon zest and 3/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes, stirring to dissolve the sugar.
- Remove from the heat and stir in the strawberries and brandy; let cool to room temperature, 1 to 2 hours. Ladle the strawberries and syrup into a large jar (or multiple smaller jars) and refrigerate at least 24 hours or up to 2 months.
DRIED-FRUIT TART WITH BRANDIED CRèME ANGLAISE
Steps:
- On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
- Preheat oven to 375° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
- Make dried-fruit mixture:
- In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
- In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
- Make crème anglaise:
- Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
- Serve tart with crème anglaise.
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 FRUIT CLAFOUTI
A down-home French dessert, something between custard and a cake. It's "egginess" also makes it a sweet and special breakfast treat. This one is full of brandied apricots and raisins, with a touch of almond, lemon and subtle spices. The fruit needs to plump up in the brandy overnight (added to prep time); after that the rest goes together in less than an hour.
Provided by EdsGirlAngie
Categories Dessert
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
- The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic).
- Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
- In a large bowl with a mixer, beat together the eggs and sugar until foamy.
- Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
- The mixture will be very runny, not thick at all.
- Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits -- ).
- Serve warm.
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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