VANILLA BEAN CUSTARD
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
- Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.
CUP CUSTARD
These make-ahead custards are infused with vanilla bean and nutmeg for a simple, delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit. Put a kettle of water on the stove to boil.
- In a small saucepan on medium heat bring cream, milk, vanilla bean seeds and pod, and salt to a simmer. Simmer for about 10 minutes to infuse the flavors and strain into a measuring cup.
- In a medium bowl, whisk yolks and sugar until fully incorporated. Slowly pour the cream mixture into the yolk mixture, whisking constantly. Return custard to the liquid measuring cup.
- Place six 4 or 6-ounce ramekins inside a roasting pan and divide the custard evenly among them. Carefully pour the boiling water into the roasting pan, halfway up the sides of the ramekins. Transfer to the oven and bake 25-30 minutes, just until the custards are set.
- Remove ramekins from the oven and transfer to the fridge to chill completely, at least two hours and up to overnight.
- Sprinkle freshly grated nutmeg over custards just before serving.
CUSTARD SAUCE
Use this custard sauce in our Poached Pear and Almond Trifle recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/3 cups
Number Of Ingredients 4
Steps:
- Fill a large bowl with ice and water; set aside. Place milk and cream in a saucepan; bring to a boil over medium-high heat.
- Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk mixture into egg-yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon.
- Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Allow to cool, stirring occasionally. Store in an airtight container up to 2 days in the refrigerator, until ready to use.
CUSTARD PIE
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
- In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
- Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.
MARTHA STEWART'S CA. 1995 BEST LEMON CURD
When Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire article explaining the "where's/how's/and what not to do's" with regards to lemon curd. I had only ever purchased lemon curd prior to this recipe, and wasn't impressed with it. Too thick, too tart and short shelf life for the very high price. THIS recipe changed my mind: soft, teasingly tart, the ability to make it tarter or softer in flavour all had me saying "THIS IS THE WORLD'S BEST LEMON CURD!!!" I've never tried another recipe since, even Martha's "New & Improved" curd recipes, where she seems to have forgotten what she taught us fans of hers, so many years ago. According to the article, the reasons why THIS curd recipe is so superior is the following:1) Beating the egg yolks until rich yellow and then straining the first time creates a smooth, albumen-free base. 2) Cooking the mixture WITHOUT the zest creates a "softer", less bitter curd. Cooked zest just becomes more bitter, even without the white pith. 3) A second straining removes any possibility of "scrambled eggs" from your curd! 4) Adding the chilled butter, cut into pieces, to the eggs does two things: it rapidly cools down the curd so it doesn't continue to cook and also the buttery flavour is not changed by cooking with the yolks! 5) Adding the zest after the curd is cooled creates a smooth, flavourful but not bitter curd! Are these steps too many for some people? Oh, I'm sure of it, especially the straining steps. And some curd recipes have you dump everything together in the pan so that sure makes it simple. However, after 15 years of making this one curd recipe, I've found the little bit of extra time involved in creating it makes for a superiour end product. NOTE: If you do not want a dense, eggy Lemon Curd, use WHOLE EGGS for the recipe, rather than egg yolks. That would be four whole eggs to the six egg yolks.
Provided by The_Swedish_Chef
Categories < 60 Mins
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.).
- Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE!
- Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.
- Add the rind, continue stirring until well-blended.
- Transfer to whatever storage container you want: either a large one or several samll ones.
- Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
- Variations:.
- Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
- Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
- Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.
Nutrition Facts : Calories 1275.4, Fat 77.8, SaturatedFat 44.8, Cholesterol 826.7, Sodium 40.1, Carbohydrate 141.8, Fiber 0.7, Sugar 135.7, Protein 10.7
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