Almond Créme Custard With Raspberries Food

BAKED RASPBERRY CUSTARD

Steps:

• Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
• In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
• Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.

VANILLA CUSTARD WITH RASPBERRY MASH

Steps:

• In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
• Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
• Whip the cream with the sugar and serve on the custard and mash.

RASPBERRY, LEMON & FRANGIPANE TART

Steps:

• To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in cling film and chill for at least 1 hour (or up to 2 days).
• While the pastry is chilling, make the lemon crème pâtissière (lemon custard). Put the egg yolks and sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale. Tip in the flour and cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to the boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.
• Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. (The custard will keep in the fridge for up to 2 days.)
• To make the frangipane (almond cream), tip all the ingredients into a bowl and mix until everything is well combined. (The frangipane will keep in the fridge for up to 4 days.)
• On a floured surface, roll out the chilled pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour - if you have room to put it in the freezer, this would be ideal.
• Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6. Using a spatula, stir the crème pâtissière until smooth, then spread three quarters of it over the base of the tart case.
• Spoon the frangipane into a piping bag fitted with a smallish nozzle (about 1cm). If you don't have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don't worry about the gaps, as the frangipane will spread while cooking.
• Put the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown and the pastry is biscuity brown. The frangipane will puff up during the baking. Trim off the overhanging pastry with a small knife to give a professional finish. Lift the tart and base from the tin and leave on a wire rack to cool completely.
• To make the topping, put the cream in a bowl and lightly whip until billowy. Using a spatula, gently fold the remaining crème pâtissière into the cream, then spread the mixture evenly over the frangipane.
• Arrange the raspberries on top, placing them upside down in concentric circles as closely as possible. Put the jam and kirsch in a small pan and bring to the simmer, stirring, until it lightly coats the back of the spoon. Using a pastry brush, gently brush the raspberries with the glaze. Cool slightly, then, using a palette knife, ease the tart off the base on to a serving plate.

ALMOND CUSTARD

Steps:

• In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.

CUSTARD AND ALMOND TART WITH RASPBERRIES

Steps:

• Preheat the oven to 180 degrees centigrade.
• Use the pastry to line a shallow 23cm fluted flan tin.
• Fill with crumpled foil and blind bakefor 10 minutes until set and golden.
• Place the sugar and the cornflour in a pan and stir in the milk unti well blended.
• Bring to the boil then remove from the heat.
• Allow to cool a little, then beat in the egg yolks, butter and vanilla essence.
• Scatter the raspberries over the base, then carefully pour in the custard and scatter over the flaked almonds.
• Bake for 20 minutes until set and golden.
• Dust with a little icing sugar and serve warm or cold-it willset more firmly when cool.

ALMOND CRéME CUSTARD WITH RASPBERRIES

Steps:

• Combine brown sugar or splenda and milk in a heavy saucepan; cook over medium heat until mixture is hot.
• Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
• Cook, stirring constantly, about 3 minutes or until mixture thickens.
• Remove from heat; stir in Amaretto or almond extract and feshly ground almonds.
• Cover with plastic wrap and place directly onto the pudding(so no skin will form).
• Chill for about 1 hour or until well chilled.
• Sppon raspberries into serving dishes; stir custard with wire whisk and spoon over raspberries.

RASPBERRY TART WITH ALMOND PASTRY

Steps:

• Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
• Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
• To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.