Amaretto Custard Pie Food

AMARETTO BAKED CUSTARD

Steps:

• 1. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt.
• 2. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk & warm cream.
• 3. Cook, stirring constantly, for 7 to 10 minutes.
• 4. Add in Amaretto.
• 5. Let sit while you butter your ramekins.
• 6. Pour even amount into buttered ramekins. Set Ramekins into a water bath. (Broiler pan filled with 1 inch hot water)
• 7. Bake at 325 for 35 minutes or until set. Custard is set when center barely moves after touching ramekin.
• 8. Cool on a wire rack and chill. You can leave custard in the ramekin and serve or you can turn them out to serve. Shake some nutmeg on top before serving. =)

AMARETTO CUSTARD

Steps:

• Warm Half& Half.
• Place sugar, egg yolks, salt, Amaretto, vanilla flavor, almond flavor, and almond paste in another bowl, mix well.
• Mix the Half& Half with egg yolk mixture.
• Pour mixture through a sieve.
• Pour mixture into well-buttered and sugared ceramic molds.
• Bake at 350 degrees in water bath for about 45 minutes or until set.
• Cool, unmold, and serve with fresh sliced fruit, fruit sauce, caramel sauce, or whipped cream.
• Yield: four servings.

LIMONCELLO-AMARETTI CRUMBLE PIE

Steps:

• Make the crust: Pulse the almonds, sugar and lemon zest in a food processor until finely ground. Add the flour and salt; pulse to combine. Add the butter and pulse until it is in pea-size pieces. Sprinkle in the almond extract and 4 tablespoons ice water; pulse until the dough holds together when pinched, adding up to 1 more tablespoon water if the dough is too dry. Turn the dough out onto a large piece of plastic wrap. Gently pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 30 minutes and up to 24 hours.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 425 degrees F. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is lightly golden around the edge, 13 to 15 minutes. Reduce the oven temperature to 350° and remove the foil and beans. Continue baking until the crust is crisp and golden all over, 10 to 12 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Whisk the sugar, cornstarch and salt in a medium saucepan until smooth. Whisk in the eggs, egg yolks and lemon zest and juice. Cook over medium-high heat, whisking constantly, until the mixture is thick like pudding, about 8 minutes. (Reduce the heat to medium if the mixture starts to boil.) Remove from the heat and whisk in the butter, 1 piece at a time; whisk vigorously until incorporated, about 15 seconds. Whisk in the limoncello. Pour the filling into the cooled crust. Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.
• Make the topping: Preheat the oven to 325 degrees F. Combine the crushed amaretti cookies, almonds, sugar and melted butter in a large bowl. Spread on a baking sheet and bake until crisp and golden, 12 to 14 minutes. Transfer to a plate and let cool completely. Sprinkle on the pie just before serving.

AMARETTO CUSTARD PIE

Steps:

• Press some of the toasted almonds in bottom of the pie crust.
• Bake in a 350 degree Fahrenheit oven until lightly browned, about 10 15 minutes.
• Meanwhile in double boiler heat 1/2 and 1/2 cream to 110 degrees Fahrenheit.
• In another bowl mix egg yolks, almond paste, vanilla extract, almond extract, and Amaretto together.
• Temper cream into egg yolk mixture.
• Mix until smooth.
• Pour into pie crust.
• Cook in ban marie water bath under pie pan so it doesn't get wet.
• Bake at 350 degrees Fahrenheit for 45 minutes until set.
• Beat egg whites with 1/4 cup sugar until stiff.
• Put on top of custard.
• In a broad band around perimeter of pie, spread the toasted almond flakes.
• Bake until merigue browns.

AMARETTO COCONUT PIE

Steps:

• Beat the butter and sugar at medium speed of an electric mixer until light and fluffy. Add eggs; beat well.
• Add the milk, amaretto, and flour, beating well. Stir in the coconut.
• Pour the mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees for 35 minutes or until set. Cool completely on a wire rack.

AMARETTO COCONUT CREAM PIE

Steps:

• Preheat oven to 300 degrees.
• Grease bottom of 10 inch springform pan.
• Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
• Evenly distribute coconut on baking sheet.
• Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
• Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
• Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
• Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
• Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened.
• Beat whipping cream until soft peaks form.
• Fold coconut(reserving a small amount for garnish) into thickened egg mixture.
• Fold in whipping cream and blend thoroughly.
• Pour mixture over crust in springform pan and chill thoroughly, at least six hours.
• Loosen sides before serving and sprinkle with reserved coconut.
• Whip remaining cream with sugar.
• Garnish each slice with a dollop of whipped cream and a strawberry.

CHOCOLATE-AMARETTI CUSTARD WITH FRESH FRUIT

Steps:

• Preheat oven to 350°F. Stir 1/2 cup sugar and 1/2 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Carefully pour caramel into 5-cup ring mold. Using pastry brush, quickly brush caramel up sides of mold. Cool.
• Whisk 1 cup milk and cocoa in large bowl until cocoa dissolves. Whisk in remaining 2 cups milk, 2/3 cup sugar, rum, egg yolks and eggs. Stir in amaretti cookies. Pour custard into caramel-lined mold.
• Place mold in large roasting pan. Add enough warm water to roasting pan to come halfway up sides of mold. Cover pan and ring mold with foil and bake 20 minutes. Remove foil and bake until crust forms on top of custard and center 1 inch still moves when mold is gently shaken, about 35 minutes (do not overbake or custard will curdle). Transfer mold to rack and cool completely. Cover and chill overnight.
• Using small sharp knife, cut oranges between membranes to release segments. Run knife around sides of mold. Place plate atop mold. Invert custard onto plate, shaking gently to loosen and letting caramel run over custard. Remove mold. Arrange fruit in center of custard.