Custard Recipe Martha Stewart Recipe For Zucchini Recipe Cards

ZUCCHINI TART

Steps:

• Preheat oven to 425 degrees, and place an inverted baking sheet on the middle rack. Brush a 10-by-15-inch rimmed baking sheet with butter.
• Brush 1 phyllo sheet with butter, and fit into baking sheet, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic wrap as you work.) Top with a second phyllo sheet in a slightly different position, and brush with butter. Repeat with remaining phyllo and butter, creating a crust with a 1-inch overhang on all sides. Fold edges under to double the thickness. (Don't worry if some pieces crack along the edge.)
• Whisk together eggs, cream, milk, cheese, basil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• Crumple 6 layers of foil into a rectangle the size of the tart, and fit into crust. Bake crust, set on inverted sheet, until edges are golden, 7 to 8 minutes. Remove foil. Bake until surface is golden, 4 to 5 minutes. Transfer crust to a wire rack, leaving inverted sheet in oven.
• Immediately pour custard carefully into crust (do not overfill). Arrange zucchini over top, slightly overlapping. Bake on inverted sheet until custard is set in center, 20 to 22 minutes. Immediately slide tart onto wire rack, lifting from 1 end using a large, wide spatula. Let cool for 10 minutes before serving.

SUMMER SQUASH LATTICE TART

Steps:

• Preheat oven to 375 degrees. Have ready a 14-by-4 1/2-inch bottomless rectangular tart form or one with a removable bottom on a parchment-lined baking sheet. On a lightly floured surface, roll pate brisee dough into a 7-by-16-inch rectangle. Fit the dough into the mold, and trim the sides flush with the top of the mold. Transfer the shell to the freezer to chill for 20 minutes.
• Remove the shell from the freezer, prick bottom with a fork, and line with parchment paper cut to fit. Fill with dried beans or metal pie weights. Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven, and remove beans or weights. Return the crust to the oven, and bake until golden brown, about 10 minutes more. Remove from the oven, and set aside on a wire rack.
• Using a mandoline or vegetable peeler, very thinly slice 1 green zucchini and 1 yellow squash lengthwise. Place slices in a colander in a single layer, and sprinkle lightly with salt. Place colander in a bowl, and set aside to drain for 30 minutes.
• Cut the remaining zucchini and squash into 1/3-inch dice. In a large skillet, melt butter over high heat. Add leeks and diced squash, and season with salt and pepper. Cook until golden brown but still firm, about 8 minutes. Evenly distribute cooked vegetables in the crust. Sprinkle Gruyere on top.
• Place salted squash slices between double layers of paper towels. Gently press down to remove as much liquid as possible. Alternating squash colors, weave a lattice pattern over the top of the cheese and vegetables, covering the entire surface. Trim or tuck in ends to fit.
• In a medium bowl, whisk together egg, egg yolk, and cream, and season with salt and pepper. Lift the edges of the lattice in several places, and pour in the egg mixture. Using a pastry brush, coat the lattice with olive oil. Bake, loosely covered with aluminum foil, until the custard is set, 30 to 35 minutes. Remove lattice tart from oven, and place on a wire rack to cool slightly before serving.

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
• Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

CREAMY CANTALOUPE CUSTARDS WITH MIXED BERRIES

Steps:

• In a blender, puree cantaloupe until smooth. Pour through a fine-mesh sieve into a 4-cup glass measuring cup or heatproof bowl, pressing lightly on solids (you should have about 2 cups puree); discard solids. Pour 1/3 cup juice into a small bowl and sprinkle gelatin over the top; let sit 5 minutes. Meanwhile, whisk yogurt into remaining juice.
• In a small saucepan, bring cream, 2 tablespoons honey, and pinch of salt to a simmer over medium. Whisk in gelatin mixture and cook until gelatin dissolves, 1 minute. Whisk cream mixture into yogurt mixture and divide among six 6-ounce glass bowls or ramekins. Refrigerate until set, about 2 1/2 hours (or overnight). Meanwhile, in a medium bowl, combine 1 tablespoon honey, blackberries, blueberries, and orange juice. With the back of a fork, lightly mash berries to release their juices. Cover and refrigerate until needed.
• To unmold custards, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release. Serve with berries and juices.

CUP CUSTARD

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.