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| | From:  ANNIE24447 (Original Message) | Sent: 8/22/2007 2:54 AM |
Bourbon Custard .
cooked over low heat.
INGREDIENTS:
6 large egg yolks
1/4 cup sugar
1 teaspoon all-purpose flour
pinch salt
2 cups milk, warmed
1 tablespoon good Kentucky Bourbon
sweetened whipped cream and freshly grated nutmeg or ground cinnamon, for garnish
PREPARATION:
Place a medium glass bowl in the refrigerator to chill.
In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk.
Cook, stirring constantly, until custard coats a wooden spoon quite thickly, about 5 minutes.
Immediately pour the custard into the chilled mixing bowl; cover and place in the refrigerator until custard is cold, about 2 hours. When the custard is chilled, stir in the bourbon.
Serve in dessert cups, topped with sweetened whipped cream. Sprinkle a little nutmeg or cinnamon over the whipped cream.
Serves 4. |
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Danish Apple Custard
Ingredients
6 cooking apples
1/2 cup raisins
3 eggs, beaten (or substitute whites from 6 eggs)
2 tablespoons brandy
1 cup milk
1/2 cup heavy cream
1/2 cup sugar (you can substitute honey for sugar)
1/2 teaspoon cinnamon
Whipped cream
Directions
Sprinkle raisins with brandy. Let stand 30 minutes. Drain raisins, reserving brandy.
Peel, core and slice apples. Arrange in rows in a buttered shallow 3-quart baking dish. Place dish in preheated 350° F (180 deg C) oven for 5 minutes so as to dry apples slightly.
Sprinkle raisins between apple rows.
Combine brandy (from step 1) with milk, cream, eggs,
sugar and cinnamon. Stir to dissolve sugar.
Pour mixture over apples and raisins.
Place dish in a baking pan and pour 1/2 inch hot water into the pan. Bake in a preheated 325°F (160 deg C) oven for 50 to 60 minutes or until the custard is set.
Serve warm or cold, with whipped cream.
Yield 12 servings.
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Pear and Caramel Trifles
Seasonal pears are poached and then layered with a caramel whipped cream and pound cake to turn England's comforting trifle into a lovely fall dessert.
For pears:
1 vanilla bean, split lengthwise
6 cups water
1 1/2 cups sugar
1 2-inch strip lemon peel
4 firm but ripe pears (about 2 pounds), peeled,
halved, cored.
For caramel:
1 cup sugar
1/4 cup water
1 cup warm whipping cream
Cream:
1 1/2 cups chilled whipping cream
1 1/2 tablespoons powdered sugar
1 1/2 teaspoons vanilla extract
12 1/4-inch-thick slices from purchased
12-ounce pound cake
Sliced almonds, toasted
Make pears:
Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel. Stir over medium heat until mixture comes to simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
Make caramel:
Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add 1 cup warm cream (mixture will bubble up). Return to very low heat; stir until smooth. Chill sauce uncovered until cold, about 1 hour.
Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form. Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
Drain pears and cut crosswise into 1/2-inch-thick slices. Press 1 piece of cake into each of six 12- to 14-ounce goblets. Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream. Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
Drizzle remaining caramel sauce over trifles.
Sprinkle with nuts and serve.
Makes 6. |
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Crema Pasticciera [ITALIAN CREAM]
Makes 1/2 pint[1&1/4cups]Cream
1/2 pint Milk
2oz Vanilla Castor Sugar
1oz Plain Flour
2 Egg Yolks
1/4tsp Finely Grated Lemon Rind
1/2oz Butter.
Bring 3/4 milk to boil.
Put sugar,flour,egg yolks & lemonrind in basin.Add remaining milk and whisk thoroughly,pour on hot milk whisking all the time. Return to rinsed saucepan and whisk until boiling point is reached again,stir in butter.turn into basin and leave until cold,stirring now & then to stop skin forming on top. When necessary add more milk if cream is needed to thin. Or by flavoring with a little liqueur.
Can be used in place of custard/or filling in pastry cases. |
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from CSW  Toronto Applesauce Custard and Cake Pie Pastry for one crust 9-inch pie Filling:
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon apple pie spice
1 cup applesauce
2/3 cup sour cream
1/3 cup molasses
1 large egg, beaten Cake:
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/2 cup sour milk*
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda Glaze:
1/2 to 3/4 cup powdered sugar
2 tablespoons brewed coffee - Prepare pie crust. Chill until ready to use.
- Preheat oven to 350*F (175*C).
- In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well. Stir in remaining filling ingredients; blend well. Set aside.
- In small bowl, combine 1/2 cup sugar and butter; beat until well blended. Beat in sour milk, 1 egg and vanilla. (Mixture will look curdled.) Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter.
- Bake for 50 to 65 minutes or until center springs back when touched lightly and top is deep golden brown.( Filling will sink to bottom during
baking.) - In small bowl, combine powdered sugar and coffee until of desired drizzling consistency; blend well. Drizzle over warm pie. Serve warm.
Makes 8 to 10 servings. * To make sour milk, add 1 teaspoon lemon juice to 1/2 cup milk; let stand 5 minutes. |
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