SWEET TEA CUSTARD
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 300 degrees F.
- Combine the cream, sugar and vanilla seeds and pod in a medium saucepan over medium-high heat and cook, whisking constantly, until the sugar dissolves and the mixture begins to steam and is just about to boil, 5 to 7 minutes. Remove from the heat, add the tea, cover with plastic wrap and let steep for 10 minutes.
- Meanwhile, lightly beat the egg yolks in a medium bowl. Whisk about 1 cup of the cream mixture into the egg yolks to temper them so they won't curdle, then continue to whisk while adding the remainder of the cream mixture in a steady stream. Strain the mixture through a sieve into a measuring cup and then pour the custard into 6 ramekins, dividing equally.
- Place the ramekins in a large, deep baking pan that will hold them comfortably and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the custards are set, 45 to 55 minutes. Refrigerate the custards for at least 2 hours before serving with fresh whipped cream.
BAKED SWEET POTATO CUSTARD
A tasty custard dessert made with mashed sweet potatoes, milk, eggs, sugar, and spices.
Provided by Diana Rattray
Categories Dessert
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Butter 6 (5- to 6-ounce) custard cups; set cups in a large baking or roasting pan.
- Heat the milk until very hot. Set aside and keep warm.
- In a mixing bowl, lightly beat the eggs. Add the sweet potato, sugar, cinnamon, nutmeg, cloves, ginger, and salt.
- Whisk in the warm milk and beat until well blended. Pour into the prepared custard cups.
- Heat 5 to 6 cups of water until steaming and nearly simmering.
- Place the roasting pan with the filled custard cups in the hot oven and fill the pan with the very hot water until it reaches about halfway up the side of the custard cups. Be careful not to pour water into the custard.
- Bake for 25 to 30 minutes, until the edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups and check early if using very small or shallow cups.
- Carefully remove the cups from the water bath immediately and place them on a wire rack to cool. Once cooled, cover the custards with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to three days.
Nutrition Facts : Calories 185 kcal, Carbohydrate 24 g, Cholesterol 107 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 132 mg, Sugar 20 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
SIMPLE CUSTARD
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
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
SWEET VANILLA CUSTARD TARTS
Make and share this Sweet Vanilla Custard Tarts recipe from Food.com.
Provided by hannahactually
Categories Tarts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
- Then add the egg yolks and up to 2 tablespoons of water.
- Mix to make a soft dough.
- Wrap in plastic wrap.
- Put in refrigerator to chill.
- Pour the milk into a heavy-bottomed saucepan.
- Split the vanilla bean lengthwise.
- Scrape out the inner seed mass.
- Add the seed mass and the bean to the milk.
- Heat the milk.
- Bring to a simmer.
- Remove from heat.
- Let the vanilla infuse the milk with flavor.
- In a medium to large bowl, whisk the sugar, egg, and egg yolks.
- Pour the hot milk into the egg mixture and whisk.
- Remove the vanilla bean pod.
- Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
- Place the tart tins on a baking sheet and then fill with the vanilla filling.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 265.8, Fat 11.6, SaturatedFat 5.9, Cholesterol 242.2, Sodium 70.4, Carbohydrate 34.1, Fiber 0.6, Sugar 16.9, Protein 6.3
SWEET CUSTARD
Provided by Barbara Kafka
Categories easy, quick, dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine milk and vanilla bean in glass measure. Cook, uncovered, at 100 percent power (see chart). Remove vanilla bean.
- Whisk together eggs and sugar. Whisking constantly but not vigorously, pour hot milk into eggs. Divide among 4 or 2 custard cups and skim any foam from tops. Cook, uncovered for time given in chart, or until set.
- Remove from oven and let stand until cool. Serve at room temperature or chilled.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 104 milligrams, Sugar 17 grams, TransFat 0 grams
SWEET POTATO CUSTARD
Sweet potatoes and bananas make this low-fat custard a dessert-lovers delight. The recipe is courtesy Heart Health.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
- In a medium bowl, stir together sweet potato and banana; add milk blending well.
- Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
- Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
- Bake 40 to 45 minutes or until knife inserted near center comes out clean.
Nutrition Facts : Calories 124.4, Fat 1.5, SaturatedFat 0.6, Cholesterol 64.6, Sodium 260.2, Carbohydrate 24, Fiber 1.4, Sugar 17.4, Protein 4.7
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25 BEST CUSTARD DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
4.5/5 (2)Published 2021-04-27Category Desserts, Recipe Roundup
- Creme Brulee. Let’s get the party started with the fancy creme brulee. Smooth, melt-in-your-mouth custard is topped with crunchy caramelized sugar for that perfect textural contrast.
- Custard Cake. Custard cake is a delectable Filipino dessert that comprises a sponge cake bottom and creamy flan on top. Since it’s on the sweeter side, custard cake is often paired with a strong black coffee called “kapeng Barako.”
- Nilla Wafer Banana Pudding. Nilla Wafer banana pudding is a creamy and refreshing southern dessert. Made with layers of Nilla Wafers, bananas, and custard, it’s a fantastic tropical delight.
- Raspberry Custard Kuchen. Kuchen is the German word for cake. It’s a very broad term, but it usually refers to a custard cake with a buttery crust. In this recipe, you’ll add fresh raspberries to the custard for lovely color contrast and a nice fruity flavor.
- Flan. The French call it creme caramel, while Spanish-speaking countries call it custard flan. Custard may have different monikers, but at the end of the day, it’s still the same delicious dessert.
- Custard Bread Pudding with Vanilla Sauce. If you’re a fan of bread pudding, you’ll love this next one. Made with day-old French bread and creamy custard, this pudding is the one to beat.
- Custard Pie. Smooth and velvety custard inside a pie? Why have I never thought of that? This idea is brilliant! I love how the crisp pie crust provides a texture contrast to the melt-in-your-mouth custard.
- Lemon Chess Pie. Don’t expect a checkerboard-looking dessert! Lemon chess pie is a southern dessert filled with a creamy custard filling. Lemon gives the custard a hint of tanginess while cornmeal makes it velvety (and yellow).
- Squash Custard Pie. This recipe gives the custard pie an autumn twist! The addition of squash puree and warming spices breathe new life into the classic dessert.
- Portuguese Custard Tarts. A trip to Portugal is not complete without a bite (or 10) of pasteis de nata. With a crisp and crunchy crust and a smooth egg custard filling, this mini-tart is a national treasure!
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