WARM APPLE BUTTERMILK CUSTARD PIE
Homey, sweet, custardy pie NOT like Grandma's.
Provided by NEONWILLIE
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
- To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
- Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
- Place in preheated oven and bake for 30 minutes.
- To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
- Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.
Nutrition Facts : Calories 549.2 calories, Carbohydrate 80.4 g, Cholesterol 135.9 mg, Fat 23.9 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 276.3 mg, Sugar 64.4 g
LEMON-BUTTERMILK CUSTARDS
Make and share this Lemon-Buttermilk Custards recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
- Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
- Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
- Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.
Nutrition Facts : Calories 363.3, Fat 10.3, SaturatedFat 5.3, Cholesterol 177.6, Sodium 190.6, Carbohydrate 61.6, Fiber 0.2, Sugar 55, Protein 7.9
BUTTERMILK CUSTARD
Steps:
- see above
BUTTERMILK CUSTARD PIE
Quick to make, easy and delicious too. Top with kiwi and strawberries or your choice of seasonal fruit.
Provided by Julie Bs Hive
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Prepare a 9-inch pie shell and set aside.
- Mix sugar an flour.
- Blend in butter, eggs, buttermilk, orange extract and orange rind. Beat until mixture is very smooth.
- Pour into unbaked pie shell and bake at 350° until pie is set, about 45 minutes.
- Serve warm or chilled, topped with slices of kiwi and strawberries, if desired.
- If you like, add whipped cream for garnish.
Nutrition Facts : Calories 2470.9, Fat 123, SaturatedFat 50, Cholesterol 766.3, Sodium 1729.7, Carbohydrate 306.9, Fiber 7.1, Sugar 213.3, Protein 40.1
BUTTERMILK CUSTARD WITH RASPBERRY SAUCE
These eggless custards are traditional in Italy, where they are called panna cotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.
- In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.
- Make the sauce: Puree raspberries, sugar, and lemon juice in blender. Strain through sieve into bowl, pressing with a spatula. Adjust consistency with water, if necessary.
- To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.
Nutrition Facts : Calories 219 g, Fat 4 g, Protein 5 g
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- Cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, 4 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
- Whisk together egg yolks and next 2 ingredients in a medium saucepan. Slowly whisk hot cream into egg yolk mixture.
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- To make crust: Stir together 1 cup flour, 1 tablespoon sugar and 1/8 teaspoon salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.
- Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough into a 9-inch pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate for 15 minutes.
- Preheat oven to 375 degrees F. Line the pastry shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and foil or paper and bake until the crust is golden, 8 to 10 minutes longer. Reduce oven temperature to 350 degrees . Cool the pie crust on a wire rack while you make the filling.
- To make filling: Whisk together 3/4 cup sugar, 1/4 cup flour, cornstarch and 1/2 teaspoon salt in a mixing bowl. Whisk together eggs and egg white in another bowl until frothy. Whisk in buttermilk, lemon juice and vanilla. Gradually whisk the liquids into the dry ingredients. Pour into the crust and sprinkle the top with grated nutmeg.
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