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 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 COUSCOUS WITH CUSTARD
Dessert couscous is more popular in Tunisia than Morocco. Tunisia couscous is often less sweet & it is served cool or even chilled.
Provided by FDADELKARIM
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Custard: Bring the milk to boil in a medium saucepan. While it is heating, place the egg yolks, sugar, & a pinch of salt into a mixing bowl & beat until pale yellow & thick. Add the cornstarch & beat until smooth.
- Gradually pour the hot milk into the egg mixture, stirring continuously. Pour back into the saucepan, cook over medium heat, stirring constantly until boiling. Continue to stir vigorously until the custard is smooth, about 45 seconds.
- Remove from the heat & continue to beat vigorously for another 30 seconds. Stir in the vanilla & rose water. When cool, place a sheet of plastic wrap directly on the custard so it does not form a layer of skin. Store in the refrigerator until ready to use.
- Couscous: Toasted the almonds until golden brown. Chop the almonds & walnuts in a food processor. Add to the dates & raisins then set aside.
- Prepare the couscous as directed on the package (should make around 4 cups, cooked). Then stir in the butter & sugar.
- When ready to serve, spread the custard on the bottom of a 10-12 inch round serving dish. Cover the custard with half the couscous then scatter the nut mixture evenly over it. Top with the rest of the couscous & sprinkle with the ground pistachios.
SWEET-WINE CUSTARD TART
Categories Milk/Cream Food Processor Dessert Bake Fortified Wine Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- For crust
- Combine flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough water by tablespoons to form moist clumps. Gather dough into ball. Flatten into disk. Wrap in plastic and refrigerate until firm enough to roll, about 30 minutes.
- Preheat oven to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. trim overhang to 1/2 inch (reserve dough scraps). Fold overhang in; press dough firmly to create double-thick sides. Freeze crust 10 minutes.
- Line crust with foil. Fill crust with dried beans or pie weights. Bake until crust sets, about 25 minutes. Remove foil and beans and bake crust until golden brown, about 10 minutes. Transfer crust to rack and cool completely. Gently cover any cracks in crust with small bits of reserved dough and press lightly to smooth. (Can be prepared 6 hours ahead. Let stand at room temperature.)
- For Filling:
- Preheat oven to 400°F. Mix sugar and cornstarch in medium bowl. Add 3 eggs, whipping cream and dessert wine and whisk until filling is well blended. Place crust on baking sheet. Pour filling into crust. Bake until filling sets and top browns, about 20 minutes. Transfer tart to rack and cool 15 minutes.
- Remove tart pan sides. Transfer tart to platter. Serve tart warm.
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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4.5/5 (2)Published 2021-04-27Category Desserts, Recipe Roundup
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