Amaretto Custard Recipes

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.

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. =)

Steps:

• 1. Preheat your oven 375F. Preprare a deep pan ( brownie or lasagna pan will work) with water for the (bain marie).Put a side.
• 2. Beat together all the ingredients (except the roasted almonds)until evenly mix. Put a side.
• 3. For the caramel place 1 cup of sugar on a sauce pan med heat. Until it start melting and change color. Pour the caramel on 6 individual ramekins cover all the bottom . Finally pour the custad mix. place the ramekins on the bain marie. Bake for 40 to 45 minutes until sets. Serve wth the crushed almond and whipped cream on top

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.

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.