GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
This recipe was handed down from my Grandma. I have tweaked it to spice it up some! It is a unique addition to any Thanksgiving celebration and holds its own against pumpkin pie any day!
Provided by Colleen Mitchell
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
- Reduce temperature setting on oven to 375 degrees F (190 degrees C).
- Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
- Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g
FLUFFY SWEET POTATO CUSTARD PIE
My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! -Valerie Lockett, Tumwater, Washington
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 pies (8 servings each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 245mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD
Categories Cheese Dairy Egg Fruit Dessert Bake Cream Cheese Currant Apricot Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 15
Steps:
- Make filling:
- In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
- Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
- Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
- In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
- Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.
SWEET POTATO CUSTARD PIE
I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.-Kathy Roberts, New Hebron, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 237mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
FRENCH SWEET CUSTARD APPLE CAKE
This recipe from America's test kitchen. If you microwave the apples until they are bendable but not completely soft when cooked, but if snaps in half, it's too firm. Cook for 30 seconds more and test again.When Pre cooked this way,an enzyme is involved,called pectin methylesterase(PME).As your cake batter's temperature climbs...
Provided by Pat Duran
Categories Fruit Desserts
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Adjust oven rack to lower-middle and heat oven to 325^. Spray a 9-inch springform pan with vegetable spray. Place pan on a rimmed baking sheet lined with foil. Place chopped apples into microwave safe place for about 3 minutes. Toss apples with the Calvados and lemon juice and set aside to let them cool for at least 20 minutes.
- 2. In a medium bowl whisk 1 cup only of the flour, only 1 cup of the sugar,baking powder, and salt. In a second bowl, whisk the egg, oil, milk and vanilla together until smooth.
- 3. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup of batter to another bowl and set aside.
- 4. Now to the large bowl of batter add the 2 extra egg yolks and whisk to combine. Using a spatula, gently fold in the cooled apples. Evenly spread batter in the prepared pan to the edges, gently pressing on apples to make a compact layer and smooth surface.
- 5. Whisk remaining 2 Tablespoons flour into the 1 cup of reserved batter. Pour over batter in pan and spread evenly to pan edges and smooth surface. Sprinkle remaining Tablespoon of granulated sugar evenly over cake.
- 6. Bake until center of cake is set and toothpick inserted in center comes out clean and top is golden brown, about 1 hour and 15 minutes. Transfer pan to wire rack; let cook for 5 minutes. Run knife around sides of pan so top does not crack as it cools completely, 2 to 3 hours. Dust lightly with powdered sugar, cut into wedges and serve.
- 7. Note: Adding the extra flour creates a tender airy top. Adding the 2 extra yolks creates a creamy, dense custard bottom.
SWEET PASTRY DOUGH FOR CUSTARD PIE
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one single-crust 9-inch pie
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
- Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.
SWEET PUMPKIN MAPLE CUSTARD
This rich custard, like the filling for a traditional pumpkin pie, is baked in a hollowed-out 'SmallSugar Pie' pumpkin and topped with a drizzle of maple syrup and a large spoonful of whippedcream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Oil a 9-by-13-inch metal baking pan; set aside. Place a steamer basket in a medium saucepan filled with several inches of water; cover, and bring water to a boil. Add pumpkins; steam until just tender, 10 to 20 minutes. Remove from steamer; set aside to cool.
- Cut off the tops of the pumpkins, and remove the seeds and stringy pulp. Transfer to baking pan, and set aside.
- Place puree, 1/2 cup maple syrup, sugar, eggs, 1 cup cream, salt, and spices in a medium bowl; whisk until well combined. Pour custard into prepared pumpkins, pouring in only enough to reach lower edge of opening. Bake until custard puffs and sets and a knife inserted into pumpkin comes out clean, 40 to 90 minutes, depending on shape and thickness of pumpkin. Alternatively, pour 3/4 cup mixture into six 6-ounce ovenproof ramekins or custard cups. Set ramekins in a water bath; bake until edges are firm and center is still slightly wobbly, 25 to 30 minutes.
- Remove from oven, and transfer to a wire rack to cool completely. Whip remaining cup cream. Cut pumpkin into wedges, and serve wedges or ramekins with whipped cream and maple syrup.
SWEET-POTATO-CUSTARD PIE IN ORANGE CRUST
This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do with a sweet potato. "People tell their life stories through food," Ms. Sanders said. "They talk about how they did it then, how they do it now. The way they talk tells you who they are."
Provided by Molly O'Neill
Categories dessert
Time 2h
Yield One 10-inch pie
Number Of Ingredients 19
Steps:
- To make the crust, sift the flour and salt together in a large bowl. Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
- In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg. Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not overmix. Refrigerate at least 1 hour.
- On a floured surface, roll out the chilled dough to fit a 10-inch pie plate. Press the crust firmly into the plate and trim and crimp, or flute, the edges. Set aside.
- For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
- Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.
SWEET-POTATO CUSTARD PIE
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices for the custard filling, and the baked pie is crowned with rings of toasted marshmallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
- Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Increase oven temperature to 400 degrees. Arrange sweet potatoes on a parchment-lined baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove and let cool slightly; reduce oven temperature to 350 degrees and place a foil-lined baking sheet below rack. When cool enough to handle, peel sweet potatoes, discarding skins. Place flesh in a food processor and process until smooth. (Puree can be made ahead and refrigerated in an airtight container up to 5 days.)
- In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in half-and-half. Add 1 1/4 cups sweet-potato puree; whisk until thoroughly combined. Pour mixture into crust (do not overfill). Cover edges with a foil ring, avoiding custard. Place pie dish directly on rack and bake until filling is just set in center, 50 to 55 minutes. Transfer to wire rack; let cool completely, at least 2 hours. Refrigerate, uncovered, until chilled, at least 4 hours or, loosely covered, up to 2 days.
- When ready to serve, spray kitchen shears or a knife with oil; cut marshmallows in half crosswise. Shingle on top of pie in concentric circles, cut-sides down. Move a small kitchen blowtorch back and forth across marshmallows until caramelized, or place pie under the broiler until toasted, 10 to 15 seconds.
GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
One of my Grandma's recipes. She made everything taste good.
Provided by Kathie Carr
Categories Pies
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
- 2. Reduce temperature setting on oven to 375 degrees. Place 2 cups of squash in a mixer and beat until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
- 3. Can be served with whipped cream.
LIGHT CHOUX PASTRY WITH SWEET CUSTARD FILLING AND FRESH STRAWBER
A light, cream puff-like pastry filled with a sweet egg custard and fresh, organic strawberries. Garnished with a drizzle of bakers chocolate and a dusting of powdered sugar, it's the perfect summer treat!
Provided by whiskfulthinking
Categories Breakfast
Time 1h5m
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Combine the water and butter in a large pot and bring the mixture to a boil. Add in the flour and salt, stirring until the mix takes on the shape of a ball. Move the dough ball into a bowl, and rapidly beat in the eggs, taking care to mix quickly as to not cook the eggs. Use two spoon to roughly mold and transfer the dough to an ungreased baking sheet. Be sure not to use an ice cream scooper, because it will cause your pastries to be too dense and take on a doughnut-hole texture. Bake the pastries for 22-25 minutes until puffy and golden. While still in the oven, use a toothpick or chopstick to poke a whole in each of the pastries. This will allow the hot air to escape, and keep the cream puff from collapsing. Allow to cool completely.
- To make the egg yolk custard, combine the flour and cornstarch in a small bowl and set aside. On medium heat, combine the milk, vanilla, and butter, allowing it to simmer, but stirring constantly to keep from burning the milk and creating lumps. Beat the eggs and sugar together until frothy. Stir in the mixture, whisking constantly. When combined, add in the flour and cornstarch. Stir constantly until thickened. Add more sugar and vanilla to taste, you want the custard to be sweet.
- Allow the custard to cool completely. When cool, cut the pastry almost in half. Use a piping bag to pipe the desired amount of custard into the pastry. Add in cut strawberry halves, then pipe just a little more custard to the top to hold the pastry together. Garnish by drizzling melted bakers chocolate over the top with a fork and a dusting of powdered sugar.
- Best served slightly chilled!
Nutrition Facts : Calories 267.3, Fat 15.9, SaturatedFat 9.1, Cholesterol 159, Sodium 186.5, Carbohydrate 24.8, Fiber 0.4, Sugar 10.3, Protein 5.8
SWEET ONION CUSTARD BREAD
What an unusual bread! And so easy to make. The texture is soft and the aroma of the onion and cheese baking will make your mouth water!
Provided by MMers
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large frying pan, melt butter over medium-high heat.
- Saute onions 10 to 15 minutes or until light golden brown.
- Set aside 2 tbsp of this mixture for the topping.
- In large bowl, combine flour, baking powder and salt.
- Stir in milk, egg and 1/2 cup cheese.
- Add remaining onions.
- Pour into a greased 9 inch pie plate.
- Sprinkle 1/4 cup cheese, reserved 2 tbsp onion and poppy seeds over top of bread.
- Drizzle with melted butter.
- Bake at 400F (205C) for about 25 to 35 minutes or until golden brown.
- Cool slightly, cut into wedges.
SWEET POTATO CUSTARD PIE
Make and share this Sweet Potato Custard Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, sugar, salt, nutmeg, cinnamon, orange rind and milk.
- Add sweet potatoes, grated just before adding to milk mixture.
- Stir in melted butter.
- Pour filling into pie shell.
- Bake at 400 degrees Fahrenheit for 45 to 50 minutes, or until knife inserted 1 inch from edge comes out clean.
- Serve slightly warm or cold.
Nutrition Facts : Calories 239.7, Fat 12.2, SaturatedFat 4.4, Cholesterol 64.2, Sodium 339, Carbohydrate 27.6, Fiber 2.1, Sugar 8.1, Protein 5.4
SUGAR FREE SWEET POTATO CUSTARD/PIE FILLING II
In my Sugar free pumpkin custard, I used Equal sugar substitute but I find that Splenda works better. This recipe was modified from Splenda's website, www.splenda.com of pumpkin pie. I used sweet potatoes and omitted the vanilla extract. Easy dessert for two. I used a creme brulee dish to bake this delicious, guilt free dessert. Substitute with pumpkin if desired
Provided by dcwang wang
Categories Pie
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Stir Splenda and sugar into mashed sweet potato.
- Add evaporated milk/soymilk and vanilla extract.
- Beat egg in separated bowl and add to sweet potato/milk mixture.
- Pour mixture into creme brulee/custard dishes.
- Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.
- Adjust baking temperature and time.
Nutrition Facts : Calories 142.5, Fat 5, SaturatedFat 2.2, Cholesterol 114.9, Sodium 90.8, Carbohydrate 18.2, Fiber 2.1, Sugar 5.1, Protein 6.4
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
FILO ROLLS FILLED WITH CREAMY CUSTARD (SWEET BOUGATSA)
A traditional Greek dessert made with crispy filo pastry and a delicious orange custard.
Provided by Marilena Leavitt
Categories Dessert/Breakfast
Time 1h15m
Yield 14
Number Of Ingredients 14
Steps:
- Warm the milk in a saucepan and add the orange zest. Bring to a simmer and set aside.
- Melt the butter in a medium pot. Stir in the semolina and mix with a wooden spoon until fragrant and lightly toasted, about 5 minutes. Gradually add the orange-infused hot milk, mixing well until thoroughly blended. Next, add the sugar and stir well until the mixture is slightly thickened. Stir in the vanilla and remove from the heat. Off heat, stir the mixture occasionally to keep the custard from forming a skin. Allow the custard to cool slightly.
- Beat the eggs and egg yolks in a mixing bowl. Add to the pot and mix well to combine - the mixture should have the consistency of a pudding. Cover well with plastic wrap and set the mixture aside until ready to use (at this point you can refrigerate it for up to four days for later use).
- Preheat the oven to 350°F.
- Open the box of filo and unwrap the sheets. Place on a work surface and cut the whole stack of filo sheets in half so that you are left with rectangular pieces, which measure approximately 9 x 13 inches.
- Lay 3 sheets of filo one on top of each other, brushing melted butter between each sheet. As you lay the sheets down, keep the shorter end facing you. Then, place about ⅓ cup of the custard mixture in the bottom center of the filo stack, approximately 1.5" from the edges. Fold the bottom edge of the filo over the custard and then fold in each of the sides, so the custard is fully covered by the filo. Flip the filo and custard over and away from you and brush the top with a little melted butter. Continue folding the strip of filo until you reach the end of your rectangle. At this point, tuck the end piece under the rest of the rolled filo and brush the top with butter. With the help of a spatula, transfer the filo roll to a parchment-lined baking sheet. Repeat until you have filled as many rolls as you want.
- Bake in middle rack of the oven for approximately 12-15 minutes or until light, golden brown. Remove from oven and allow to cool slightly on a baking rack. Dust with cinnamon and powdered sugar and enjoy while still a little warm.
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 ONION CUSTARD
I got this recipe from a friend of my Mom's back in the 1990's. She had just discovered Vidalia onions. This is a wonderful side dish, especially served with beef or grilled foods.
Provided by Kathie Carr
Categories Vegetables
Time 55m
Number Of Ingredients 5
Steps:
- 1. Using very low heat, saute onions in butter in a large covered skillet for 30 minutes. Onions should brown a bit and carmelize. Cool onions.
- 2. In a mixing bowl beat together milk and eggs, stir in cooled onions, salt, and pepper. Pour mixture into a buttered casserole dish and bake at 325 degrees until golden brown, about 40-45 minutes.
SWEET VANILLA CUSTARD TARTS
Make and share this Sweet Vanilla Custard Tarts recipe from Food.com.
Provided by hannahactually
Categories Tarts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
- Then add the egg yolks and up to 2 tablespoons of water.
- Mix to make a soft dough.
- Wrap in plastic wrap.
- Put in refrigerator to chill.
- Pour the milk into a heavy-bottomed saucepan.
- Split the vanilla bean lengthwise.
- Scrape out the inner seed mass.
- Add the seed mass and the bean to the milk.
- Heat the milk.
- Bring to a simmer.
- Remove from heat.
- Let the vanilla infuse the milk with flavor.
- In a medium to large bowl, whisk the sugar, egg, and egg yolks.
- Pour the hot milk into the egg mixture and whisk.
- Remove the vanilla bean pod.
- Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
- Place the tart tins on a baking sheet and then fill with the vanilla filling.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 265.8, Fat 11.6, SaturatedFat 5.9, Cholesterol 242.2, Sodium 70.4, Carbohydrate 34.1, Fiber 0.6, Sugar 16.9, Protein 6.3
SWEET MAPLE CUSTARD
This recipe is from Yankee Magazine. In New England where maple syrup is "the other fine wine", this recipe is simple with a silky texture.
Provided by quotFoodThe Way To
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients and mix well. Pour into 4 individual ramekins. Set ramekins in pan of hot water that comes halfway up sides of ramekins.
- Bake at 350 degrees about 40 minutes, or until knife inserted in center of custard comes out clean. Serve warm or chilled.
Nutrition Facts : Calories 234.2, Fat 7.8, SaturatedFat 3.5, Cholesterol 170.8, Sodium 250.3, Carbohydrate 32.9, Sugar 30.7, Protein 8.7
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