BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
RUM-VANILLA CREAM PIE
The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).
- Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826), and pipe whipped cream over pie. Serve immediately.
VANILLA CUSTARD SAUCE
Categories Sauce Milk/Cream Dairy Egg Dessert Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks and sugar in medium bowl until well blended, about 2 minutes. Bring milk and vanilla bean to boil in heavy medium saucepan; gradually whisk into yolk mixture. Return custard to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Transfer to bowl. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
FRIED CUSTARD SQUARES WITH RUM SAUCE
Categories Milk/Cream Rum Mixer Egg Dessert Fry Chill Anise Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 22
Steps:
- Make custard squares:
- Butter an 8-inch-square baking pan.
- In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
- In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
- Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
- In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
- Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
- Make sauce:
- In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
- Preheat oven to 325°F. and set a rack in a shallow baking pan.
- In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
- Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.
RUM CUSTARD
I clipped this from the newspaper many, many years ago. I thought I'd better do something before the paper crumbles away to nothing.
Provided by Countrywife
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine everything except nutmeg.
- Pour into 4 individual custard cups.
- Top with a sprinkle of nutmeg.
- Set in a pan with 1 inch of water.
- Bake at 325F for 30 minutes until knife inserted in center comes out clean.
- Do not over bake.
- Serve warm or cold with little crispy cookies.
Nutrition Facts : Calories 158.2, Fat 7.1, SaturatedFat 3.2, Cholesterol 171.4, Sodium 242.7, Carbohydrate 14, Sugar 9.7, Protein 7.7
RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE
This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!
Provided by CHICAGOCOOKS22
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
- Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
- Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
- Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
- While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
- Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g
PERFECT RUM-VANILLA CREAM PIE
Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its seeds dot the filling, and the pod infuses the whipped cream topping with a delicate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 375 degrees F. Line shell with parchment; fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes more. Let cool completely on a wire rack. (Crust can be wrapped in foil and stored overnight at room temperature.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Pour mixture through a fine sieve into a large bowl, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool, whisking occasionally, about 10 minutes.
- Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is firm, 4 hours or up to 1 day.
- Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate 4 hours or up to 1 day.
- Just before serving, remove pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining 1 tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826 or Wilton #8B), and pipe whipped cream over pie. Serve immediately.
More about "vanilla rum custard recipes"
RUM BABA WITH VANILLA CUSTARD | DESSERT RECIPES | SBS FOOD
From sbs.com.au
3/5 (20)Servings 8Cuisine FrenchCategory Dessert
VANILLA RUM CUSTARD | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory DessertServings 4Total Time 20 mins
- Place the milk and cream in a saucepan, add the vanilla and heat gently until just bubbling around the edges.
- Whisk the egg yolks, sugar and cornflour until yolks are pale and the sugar has completely dissolved.
- Pour hot milk mixture in a thin stream onto yolk mixture, whisking continuously. Then pour liquid back into saucepan. Add the rum and heat very gently, stirring with a wooden spoon until the mixture thickens and coats the back of a spoon. (NB: Custard will thicken as it cools.)
HAWAIIAN VANILLA CUSTARD WITH MAUI BERRIES & RUM SAUCE - SUGAR
From sugarandshake.com
VANILLA RUM CUSTARD | ETSY
From etsy.com
CLASSIC VANILLA CUSTARD RECIPE | SIDECHEF
From sidechef.com
RUM AND CUSTARD RECIPES (28) - SUPERCOOK
From supercook.com
HOW TO MAKE VANILLA CUSTARD - YOUTUBE
From youtube.com
RUM CUSTARD PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RUM AND VANILLA CRèME BRULéE - RICARDO
From ricardocuisine.com
CANELES DE BORDEAUX (FRENCH CUSTARD RUM CAKES) - THE KITCHEN …
From thekitchenmccabe.com
HOMEMADE VANILLA CUSTARD - SPEND WITH PENNIES
From spendwithpennies.com
RUM VANILLA CREAM PIE RECIPES
From recipes.servegame.org
LA TARTE (VANILLA-RUM CUSTARD) | SAVEUR
From saveur.com
CUSTARD RUM SAUCE FOR FRUIT AND DESSERTS | VINTAGE COOKING
From vintagecooking.com
LA TARTE (VANILLA-RUM CUSTARD) | CUSTARD RECIPES, FOOD, EAT DESSERT
From pinterest.ca
BREAD PUDDING - SIMPLY HOME COOKED
From simplyhomecooked.com
VANILLA CUSTARD RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
10 BEST VANILLA RUM DRINKS RECIPES | YUMMLY
From yummly.com
RUM CUSTARD SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
LA TARTE VANILLA RUM CUSTARD RECIPES
From recipes.servegame.org
OLD-FASHIONED VANILLA CUSTARD | 12 TOMATOES
From 12tomatoes.com
THE BEST VANILLA CUSTARD RECIPE | EATINGWELL
From eatingwell.com
JAMAICAN RUM CUSTARD RECIPE - JAMAICANS AND JAMAICA
From jamaicans.com
THE BEST VANILLA RUM | FOOD FOR NET
From foodfornet.com
NATILLA: CREAMY CUSTARD RECIPE - LOURDES CASTRO | FOOD & WINE
From foodandwine.com
SARAH SAYS AUSTIN: VANILLA RUM CUSTARD
From sarahsaysaustin.blogspot.com
RUM CUSTARD TART WITH ALMOND PRALINES - OF BATTER AND DOUGH
From ofbatteranddough.com
COCONUT RUM BROWN RICE CUSTARD RECIPES
From recipes.servegame.org
RICH VANILLA CUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CUSTARD RECIPES - HOW TO MAKE CUSTARD
From delish.com
VANILLA CUSTARD RECIPE - VELVETY OLD FASHIONED EGG CUSTARD
From savoryexperiments.com
VANILLA PUDDING WITH RUM SAUCE - LIVING THE GOURMET
From livingthegourmet.com
ANGEL FOOD CAKE WITH RUM AND VANILLA CUSTARD SAUCE RECIPE
From foodnewsnews.com
THE ULTIMATE HOMEMADE VANILLA CUSTARD - ALPHAFOODIE
From alphafoodie.com
10 BEST VANILLA CUSTARD DRINK RECIPES | YUMMLY
From yummly.com
You'll also love
Related Search