Brandy Custard Recipes
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
BRANDY CUSTARD
Make and share this Brandy Custard recipe from Food.com.
Provided by Nyteglori
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Beat all together. Pour into oven proof souffle dish. Place dish in large pan filled with 1 inch of hot water. Place in oven.
- Bake about one hour or until knife inserted in center of custard comes out clean. Cool to room temperature. Refrigerate until well chilled.
- Unmold by running a knife around the sides of the dish to loosen custard. Turn onto serving plate.
Nutrition Facts : Calories 289.1, Fat 12.9, SaturatedFat 6.5, Cholesterol 217.1, Sodium 183.8, Carbohydrate 30.2, Fiber 0.2, Sugar 19.1, Protein 13.6
SHERRY TRIFLE WITH BRANDY CUSTARD
This sherry- and brandy-infused trifle was inspired by a Victorian recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until mixture is pale and thick, 2 to 3 minutes. On low speed, beat in flour and salt. Gradually beat in half of warm milk.
- Pour milk-yolk mixture into remaining milk in pan. Bring to a boil over medium heat, whisking. Cook, stirring, until thickened, about 2 minutes. Pour through a fine sieve into a bowl.
- Transfer to an ice-water bath; let cool, stirring occasionally. Stir in vanilla and brandy. Place plastic wrap on surface. Refrigerate until ready to use, up to 3 days.
- Beat cream just until stiff peaks form. Fold into pastry cream. Place 7 ladyfinger halves at bottom of a 12-cup trifle dish; spread with one quarter of jam. Pour in one quarter of sherry. Spoon one quarter pastry cream on top. Sprinkle with one-third each almonds and amaretti. Repeat layering 3 more times (last layer does not need almonds and amaretti). Refrigerate 3 hours or overnight.
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
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- Heat the milk and cream in a saucepan on a medium-high heat for a few minutes until gently simmering. Remove from heat.
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