Bakedcustardwithcoffeesauce Recipes

Steps:

• In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed.
• Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
• Place an ungreased 4-1/2- or 5-cup ovenproof casserole dish or ring mold, in a 13x9x2-inch baking pan.
• (Or, place eight 6-ounce custard cups or individual molds in a large roasting pan.) Set the baking or roasting pan on the oven rack.
• Pour the egg mixture into the mold (s).
• Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch.
• Bake in a 325* F.
• oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
• Remove mold (s) from water in pan.
• Cool custard in the mold (s) on a wire rack.
• Cover and chill in the refrigerator for 2 to 24 hours before serving.
• In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals.
• Cook and stir over medium heat until mixture is bubbly.
• Cook and stir for 2 minutes more.
• Remove mixture from heat.
• Stir in the 1/4 teaspoon vanilla and, if desired, coffee liqueur.
• Cover and chill sauce in the refrigerator until serving time.
• To serve, remove custard from mold (s).
• Serve sauce with chilled custard.
• Serves 8.

Steps:

• In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
• Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
• Remove from heat and stir in chocolate until it is melted.
• Preheat oven to 300 degrees F.
• Scald the milk.
• In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
• Whisk in the scalded milk in a stream.
• Add the espresso powder, vanilla and a pinch of salt.
• Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
• Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
• Cover pan tightly with foil.
• Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
• Let them cool completely, uncovered.
• Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
• Garnish each custard with a rosette of whipped cream.

Steps:

• Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)

Steps:

• Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
• In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
• Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Steps:

• In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. , Pour into 2 ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350° until a knife comes out clean, 35 minutes.

Steps:

• Combine and scald all ingredients except for the eggs.
• Slowly pour the mixture over the beaten eggs.
• Beat until well blended.
• To bake the custard, pour the batter into a baking dish or individual molds.
• Place them in a pan of hot water in a moderate oven at 325° for 45 minutes or until custard is set.
• To test, the custard, insert a knife or spoon. If the custard doesn't stick, it is ready.
• Serve chilled with whipped cream or a sprinkle of powdered sugar and ground nuts.

Steps:

• Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes. Add the molasses and cook until it bubbles intensely and thickly coats the beans. Pour in the white wine and chicken broth and bring to a simmer. Reduce by one-third. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter. Cook for a minute or two. (Don't let it boil.) Season to taste with salt and pepper. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.

Steps:

• Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
• Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
• Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.

Steps:

• Preheat oven to 300°F.
• Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
• Pour into six ramekin dishes or custard cups.
• Sprinkle with nutmeg.
• In a large baking dish filled half-way up with water, place custard cups.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
• Refrigerate until serving time.

Steps:

• Preheat oven to 350°F (180°C).
• Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.
• Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. Then beat in the cream & sugar.
• When the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. Add the vanilla extract & beat again.
• Pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. Set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
• Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
• Reduce the oven temp to 325°F (160°C) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
• Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.
• NOTES: It was strongly emphasized that this dessert must be served icy cold. No other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? NOT!

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cavity donut pan with 1 teaspoon butter and set aside.
• Whisk flour, cocoa powder, and baking powder together in a large bowl. Set aside.
• Whisk brown sugar, 1/4 cup plus 2 tablespoons buttermilk, coffee, egg, 1 tablespoon butter, and vanilla extract together in another bowl. Add milk mixture to flour mixture; whisk until blended and smooth. Stir in chocolate chips.
• Pour batter into a large, resealable plastic bag, cut 1 corner, and squeeze batter into the prepared donut pan, filling each mold about 2/3 full.
• Bake in the preheated oven until donuts spring back when lightly pressed, about 8 minutes. Let cool in the pan on a wire rack for about 5 minutes; turn pan over directly onto rack to release donuts. Allow to cool for 5 minutes more.

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.