EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
CHOCOLATE CUSTARD CORN PONE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from the heat.
- Put the flour, cornmeal, sugar, chile powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish.
- Preheat the oven to 300 degrees F. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove form heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle in the hot cream mixture so the yolks are gradually warmed up. Whisk in the melted chocolate.
- Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes or until the custard is set.
GRANDDAD'S CORN PONE
This recipe was passed on to me by my mother from her father. It is old-fashioned corn bread that is baked in a 9 x 13 pan. We always served this with Chili when I was a child and I still do today. Just be sure to mix it with a spoon, NO ELECTRIC MIXERS.
Provided by Bunlady
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter.
- Grease and flour a 9" x 13" cake pan.
- Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean.
- Tastes great with butter or we always liked it with our favorite jelly or jam.
Nutrition Facts : Calories 273.6, Fat 10.1, SaturatedFat 5.8, Cholesterol 59.1, Sodium 287, Carbohydrate 41.9, Fiber 1.5, Sugar 16.9, Protein 4.8
CORN PONE
This is a wonderful corn pone recipe from my friend's grandmother. Once you prepare this dish, it will become a staple. It is moist and delicious and goes great with barbeque and other Southern-style dishes.
Provided by Larry
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
- Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
- Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
- Bake in the preheated oven until top is slightly browned, about 1 hour.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 34.7 g, Cholesterol 52.6 mg, Fat 8.1 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 221.6 mg, Sugar 17.3 g
CORN PONE
My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. -Tina Quiggle, LaGrange, Georgia
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.
Nutrition Facts : Calories 215 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY CORN CUSTARD
I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
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