Best Vanilla Bean Custard Recipes

COCONUT CUSTARD TRIFLE WITH VANILLA BEAN WHIPPED CREAM AND TROPICAL FRUIT WITH MACADAMIA NUTS

Steps:

• For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
• Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
• When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
• Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
• For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
• Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
• For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
• To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.

VANILLA BEAN CUSTARD

Steps:

• Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
• Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.

THE BEST HOMEMADE VANILLA BEAN FROZEN CUSTARD

Steps:

• 1. Heat the half + half, sugar, and vanilla beans and pod in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering - the mixture should coat the back of a metal spoon.
• 2. Beat the egg yolks by hand or in a stand mixer until slightly thick. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs - if you pour it in too fast, your eggs will scramble... and no one wants Scrambled Egg Ice Cream.
• 3. Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, which is what we are going for! Remove from heat when it begins to simmer.
• 4. Pour the now custard into a bowl with the heavy whipping cream and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 2 hours or overnight. (After 2 hours, mine was not nearly cold enough, so I let it sit until the next day. Just gently touch the top to feel how cold the custard is.).
• 5. Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. Place mixture in an air tight container and place in freezer to harden for at least 8 hours.
• 7. Before cleaning the blade, lick off every last inch and moan in ecstasy. 8 hours is entirely too long to wait for something this delicious!
• 8. Top with your favorite toppings, or just eat it plain. IT IS THAT GOOD!

VANILLA BEAN CUSTARD WITH SOUR CHERRY SAUCE

Steps:

• Preheat oven to 325°F Heat milk to a low simmer in a small saucepan. Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl. Gradually whisk hot milk into egg mixture. Stir in vanilla and Kirschwasser.
• Pour custard mixture into 6 ramekins. Place ramekins in a large baking pan, and fill baking pan with water almost to ramekins' rims. Bake 35 to 45 minutes, until custards are set but still quivery when shaken. Let cool, then shake on chocolate sprinkles. Garnish also with mint leaves and fresh cherries if desired.
• For a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly. Place a ramekin in center of each. Place whipped cream in a zippered plastic bag, and snip a corner to make a piping bag. Pipe dots around each plate, and drag a toothpick through dots, making them into hearts.
• For Sour Cherry Sauce: Place sour cherries, sugar and cinnamon in a blender and puree until smooth. Strain through a fine mesh strainer into a pitcher before dividing among plates.

VANILLA BEAN CUSTARD ICE CREAM

Steps:

• 1. Put the milks and syrup into a large saucepan. Whip the egg yolks until lemon yellow. Turn the heat to medium and cook until it begins to get hot a little steam coming from it. Temper your yolks with some of the milk be sure it isn't so hot like scalding that is too hot. Just add a little of the med hot milks to the yolks while you whisk them quickly so you do not cook the eggs too fast. Now dump into the whole pot of milk and syrup. Cook until very hot at this point.
• 2. Meanwhile this is cooking whip the egg whites in a large bowl until stiff not totally peaks though. Once the milk is hot enough to cook the eggs thoroughly start pouring a slow steady streak in the eggs whites while you continue to beat the egg whites so the milk will cook the egg whites but not make lumps in the custard. Add your vanilla bean and taste if you need more add it. Refrigerate overnight! It will be very creamy already and yummy to eat a little while it is warm too, but save most of it for the ice cream.
• 3. ok it is the next day now. Pour the creamy mixture into your ice cream container and process for about 15 to 20 minutes this depends on your ice freezer. I use a Kitchenaid and it takes 15 minutes on Stir. Enjoy

BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT

Steps:

• For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
• Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
• Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.

SALTED CARAMEL-VANILLA BEAN CUSTARD TART

Steps:

• Pour whole milk into large saucepan. With sharp paring knife, cut slit down middle of vanilla bean. Scrape seeds from inside bean; add seeds and bean to milk. Slowly heat to boiling over low heat.
• Meanwhile, in large bowl, mix sugar and cornstarch with whisk. Add egg yolks; mix with whisk until combined. Slowly add about 1/2 cup of the hot milk to egg mixture, stirring constantly. Return mixture to saucepan; cook and stir until thickened. Remove from heat.
• Press custard through fine-mesh strainer into bowl. Add 1/4 cup butter, one piece at a time, stirring with whisk until incorporated. Press plastic wrap on surface of custard. Refrigerate until completely cooled, at least 4 hours or overnight.
• Heat oven to 350°F. Place cookies in food processor. Cover; process with on-and-off pulses until fine crumbs form. (Or place cookies in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet.) In medium bowl, mix cookie crumbs and melted butter. Press mixture into bottom and up side of 11-inch tart pan. Bake 10 to 15 minutes or until set. Cool.
• In medium saucepan, heat caramels and evaporated milk over medium-low heat, stirring frequently, until caramels are melted. Stir until smooth; stir in salt. Remove from heat.
• To assemble, pour salted caramel into crust; spread evenly. Let stand at least 15 minutes to set up. Remove custard from refrigerator and stir with whisk until smooth. Carefully spread custard over caramel layer. Serve immediately.

VANILLA-BEAN-FROZEN-CUSTARD

Steps:

• vanilla-bean-frozen-custard

VANILLA BEAN CUSTARD AND PEACH COBBLER

Steps:

• Pre heat oven to 180 C, grease 3 litre baking dish.
• Beat butter and sugar together till light and creamy.
• Beat in eggs, one at a time.
• In 2 batches, stir in buttermilk and flour.
• Spread 1/2 mixture into baking dish.
• Spread custard over batter.
• Drop remaining mixture in dollops over custard.
• Top with peaches, sprinkle with almonds.
• Bake 45 minutes till golden brown and enjoy.