AMARETTO BAKED CUSTARD
If you love Amaretto, you will love this baked custard!
Provided by Kim Novosel
Categories Puddings
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt.
- 2. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk & warm cream.
- 3. Cook, stirring constantly, for 7 to 10 minutes.
- 4. Add in Amaretto.
- 5. Let sit while you butter your ramekins.
- 6. Pour even amount into buttered ramekins. Set Ramekins into a water bath. (Broiler pan filled with 1 inch hot water)
- 7. Bake at 325 for 35 minutes or until set. Custard is set when center barely moves after touching ramekin.
- 8. Cool on a wire rack and chill. You can leave custard in the ramekin and serve or you can turn them out to serve. Shake some nutmeg on top before serving. =)
AMARETTO CUSTARD PIE
Make and share this Amaretto Custard Pie recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Press some of the toasted almonds in bottom of the pie crust.
- Bake in a 350 degree Fahrenheit oven until lightly browned, about 10 15 minutes.
- Meanwhile in double boiler heat 1/2 and 1/2 cream to 110 degrees Fahrenheit.
- In another bowl mix egg yolks, almond paste, vanilla extract, almond extract, and Amaretto together.
- Temper cream into egg yolk mixture.
- Mix until smooth.
- Pour into pie crust.
- Cook in ban marie water bath under pie pan so it doesn't get wet.
- Bake at 350 degrees Fahrenheit for 45 minutes until set.
- Beat egg whites with 1/4 cup sugar until stiff.
- Put on top of custard.
- In a broad band around perimeter of pie, spread the toasted almond flakes.
- Bake until merigue browns.
Nutrition Facts : Calories 523.9, Fat 40.3, SaturatedFat 18.8, Cholesterol 239.6, Sodium 246.6, Carbohydrate 32, Fiber 1.6, Sugar 14.9, Protein 9.7
AMARETTO COCONUT PIE
This pie is super quick and easy to put together! It also makes it's own crust. Great for a last minute dessert.
Provided by breezermom
Categories Pie
Time 45m
Yield 1 9 inch pie
Number Of Ingredients 7
Steps:
- Beat the butter and sugar at medium speed of an electric mixer until light and fluffy. Add eggs; beat well.
- Add the milk, amaretto, and flour, beating well. Stir in the coconut.
- Pour the mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees for 35 minutes or until set. Cool completely on a wire rack.
AMARETTO COCONUT CREAM PIE
This goes coconut cream pies one better! I've had this recipe for over 20 years and it always gets a fantastic reaction. An easy, impressive-looking dessert! Don't count calories here, just enjoy! Originally from Humphrey's restaurant in Houston.
Provided by Leslie in Texas
Categories Pie
Time 30m
Yield 1 large dessert, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees.
- Grease bottom of 10 inch springform pan.
- Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
- Evenly distribute coconut on baking sheet.
- Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
- Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
- Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
- Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
- Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened.
- Beat whipping cream until soft peaks form.
- Fold coconut(reserving a small amount for garnish) into thickened egg mixture.
- Fold in whipping cream and blend thoroughly.
- Pour mixture over crust in springform pan and chill thoroughly, at least six hours.
- Loosen sides before serving and sprinkle with reserved coconut.
- Whip remaining cream with sugar.
- Garnish each slice with a dollop of whipped cream and a strawberry.
Nutrition Facts : Calories 691.5, Fat 55.5, SaturatedFat 34.7, Cholesterol 249.6, Sodium 148.2, Carbohydrate 44.6, Fiber 1, Sugar 36.5, Protein 7.2
AMARETTO CUSTARD
Asking for different custard recipes, which my dad just loves, I was given this recipe. I have not tried it, but it looks really good!
Provided by michEgan
Categories Dessert
Time 50m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Warm Half& Half.
- Place sugar, egg yolks, salt, Amaretto, vanilla flavor, almond flavor, and almond paste in another bowl, mix well.
- Mix the Half& Half with egg yolk mixture.
- Pour mixture through a sieve.
- Pour mixture into well-buttered and sugared ceramic molds.
- Bake at 350 degrees in water bath for about 45 minutes or until set.
- Cool, unmold, and serve with fresh sliced fruit, fruit sauce, caramel sauce, or whipped cream.
- Yield: four servings.
Nutrition Facts : Calories 1324.6, Fat 85, SaturatedFat 41, Cholesterol 997.9, Sodium 382.6, Carbohydrate 114.8, Fiber 2.2, Sugar 88.3, Protein 29.6
CHOCOLATE-AMARETTI CUSTARD WITH FRESH FRUIT
(BONET) This Piedmont specialty is made with two of the region's best-known products: chocolate and amaretti cookies. Begin preparing the dessert a day before serving. A slightly sparkling, floral and fruity Moscato d'Asti would complement it beautifully.
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Stir 1/2 cup sugar and 1/2 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Carefully pour caramel into 5-cup ring mold. Using pastry brush, quickly brush caramel up sides of mold. Cool.
- Whisk 1 cup milk and cocoa in large bowl until cocoa dissolves. Whisk in remaining 2 cups milk, 2/3 cup sugar, rum, egg yolks and eggs. Stir in amaretti cookies. Pour custard into caramel-lined mold.
- Place mold in large roasting pan. Add enough warm water to roasting pan to come halfway up sides of mold. Cover pan and ring mold with foil and bake 20 minutes. Remove foil and bake until crust forms on top of custard and center 1 inch still moves when mold is gently shaken, about 35 minutes (do not overbake or custard will curdle). Transfer mold to rack and cool completely. Cover and chill overnight.
- Using small sharp knife, cut oranges between membranes to release segments. Run knife around sides of mold. Place plate atop mold. Invert custard onto plate, shaking gently to loosen and letting caramel run over custard. Remove mold. Arrange fruit in center of custard.
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AMARETTO PIE - CHATTAVORE
From chattavore.com
Servings 1Estimated Reading Time 5 mins
- Preheat the oven to 350 degrees. Process the cookies to crumbs using a food processor. Add the butter and sugar and process until well combined. If you do not have a food processor, place the cookies in a storage bag and crush using a rolling pin, then combine with the butter and the sugar in a bowl.
- Press the crumb mixture into a 9-inch pie plate, using a flat-bottomed dry measuring cup to press the mixture flat into the bottom and up the sides of the plate. Bake for 15 minutes then set aside to cool slightly.
- In a medium saucepan, whisk together the milk, amaretto, 1/4 cup sugar, and the salt. Set over medium heat.
- In a medium bowl, whisk together the egg yolks, remaining sugar, and cornstarch. When the milk mixture starts to simmer, slowly whisk 1 cup of the milk mixture into the egg yolk mixture, then add to the pan with the remaining milk mixture.
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