Custard Kisses Recipes

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CUSTARD KISSES



Custard Kisses image

Categories     Dessert     Side Dish     Side Dish

Number Of Ingredients 0

Steps:

  • 1.Pre-heat oven to 180deg.C. Line a biscuit tray with Glad Bake.2.Cream butter and sugar. Add egg and vanilla essence and beat again. Fold in sifted flour and custard powder until combined.3.Place teaspoonsful of mixture on biscuit tray, allowing room to spread a little. Flatten with a fork. Bake until pale golden. Remove and cool on a wire rack.Filling: Cream all ingredients in a small bowl. Using a small spatula knife, spread the underside of a biscuit with some filling, then top with another biscuit. Put aside to set before packing into an airtight container.

CUSTARD KISSES



Custard kisses image

Try a homemade version of these old-school favourites for a comforting afternoon tea

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 40m

Yield Makes 15-25

Number Of Ingredients 10

175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour , plus extra for dusting
100g softened butter
140g icing sugar , sifted, plus a little extra
2 tbsp custard powder
few drops yellow food colouring , if you have any

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares. Do this by starting with the ruler flush with one side and cutting along the length of it. Repeat across the width of the dough, then do the same from the top down. Transfer to baking sheets and bake for 8-10 mins until golden.
  • While the biscuits cool, mix the butter, icing sugar, custard powder and food colouring, if you have any. Pipe or spread a little icing onto a biscuit, then sandwich with 1 or 2 more biscuits. Repeat until all the biscuits are used, then dust with a little more icing sugar.

Nutrition Facts : Calories 220 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Protein 1 grams protein, Sodium 0.24 milligram of sodium

BUTTERNUT KISSES



Butternut Kisses image

This cookie recipe is made every year for the holidays; my family can't have Christmas without them.

Provided by Cindy Carnes

Categories     Desserts     Cookies

Time 30m

Yield 30

Number Of Ingredients 9

1 cup butter, softened
1 cup white sugar
2 eggs, beaten
2 tablespoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup ground walnuts
60 milk chocolate candy kisses, unwrapped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, sugar, eggs and vanilla.
  • Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
  • Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.

Nutrition Facts : Calories 191.2 calories, Carbohydrate 20.7 g, Cholesterol 30.7 mg, Fat 11.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 5.9 g, Sodium 96.7 mg, Sugar 6.9 g

VANILLA CUSTARD KISSES COOKIES



Vanilla Custard Kisses Cookies image

Haven't made these yet, but they look irresistable and so tempting. If you get to bake them before me let me know what you think. Perfect afternoon tea fare. This recipe comes from Family Circle's Biscuit and Slices book.

Provided by tummyyummies

Categories     Dessert

Time 27m

Yield 40 serving(s)

Number Of Ingredients 11

125 g unsalted butter
1/2 cup caster sugar
2 egg yolks
2 teaspoons vanilla essence
1/3 cup custard powder
3/4 cup plain flour
3/4 cup self-rising flour
40 g unsalted butter, softened
2/3 cup icing sugar, sifted
1 teaspoon vanilla essence
1 tablespoon milk

Steps:

  • Preheat oven to 180°C Brush two 32 x 28cm biscuit trays with melted butter. Line base with paper; grease paper.
  • Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add th egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined.
  • Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a smooth dough.
  • Roll 1 level teaspoon of mixture at a time into bowls. Arrange on prepared trays about 5cm apart. Flatten lightly with base of glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden.
  • TO MAKE VANILLA CREAM:.
  • Beat butter and essence in a small bowl with a wooden spoon until smooth. Add sugar and milk gradually, stir until well combined and mixture is smooth.
  • Stand biscuits on trays for 5 mins, transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits. If you like you can dust biscuits with icing sugar as well.
  • Keeps for up to 2 days in an airtight container.

Nutrition Facts : Calories 67.5, Fat 3.6, SaturatedFat 2.2, Cholesterol 17.2, Sodium 30.9, Carbohydrate 8.1, Fiber 0.1, Sugar 4.5, Protein 0.6

SIMPLE CUSTARD



Simple Custard image

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

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

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

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