AMARETTO BAKED CUSTARD
If you love Amaretto, you will love this baked custard!
Provided by Kim Novosel
Categories Puddings
Time 45m
Number Of Ingredients 9
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
Asking for different custard recipes, which my dad just loves, I was given this recipe. I have not tried it, but it looks really good!
Provided by michEgan
Categories Dessert
Time 50m
Yield 1 pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1324.6, Fat 85, SaturatedFat 41, Cholesterol 997.9, Sodium 382.6, Carbohydrate 114.8, Fiber 2.2, Sugar 88.3, Protein 29.6
AMARETTO AND CREAM CHEESE CUSTARD
This custard's flavor and presentation are equally lovable! We used a 12oz can of evaporated milk and a 14oz can of condensed milk... turned out perfectly.
Provided by Ilean Maite Benvenuti
Categories Other Desserts
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat your oven 375F. Preprare a deep pan ( brownie or lasagna pan will work) with water for the (bain marie).Put a side.
- 2. Beat together all the ingredients (except the roasted almonds)until evenly mix. Put a side.
- 3. For the caramel place 1 cup of sugar on a sauce pan med heat. Until it start melting and change color. Pour the caramel on 6 individual ramekins cover all the bottom . Finally pour the custad mix. place the ramekins on the bain marie. Bake for 40 to 45 minutes until sets. Serve wth the crushed almond and whipped cream on top
EASY BAKED PEARS WITH AMARETTI
A warming autumnal pud that's low fat, speedy and satisfying
Provided by Good Food team
Categories Dessert, Dinner, Snack, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
- Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.
Nutrition Facts : Calories 198 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.23 milligram of sodium
AMARETTO CHOCOLATE PUDDING
Provided by Michael Thompson
Categories Milk/Cream Chocolate Dessert Quick & Easy Amaretto Chill Bon Appétit Italy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled pudding with large dollop of whipped cream, then with raspberries and chocolate curls, if desired.
CHOCOLATE-AMARETTI CUSTARD WITH FRESH FRUIT
(BONET) This Piedmont specialty is made with two of the region's best-known products: chocolate and amaretti cookies. Begin preparing the dessert a day before serving. A slightly sparkling, floral and fruity Moscato d'Asti would complement it beautifully.
Yield Makes 8 servings
Number Of Ingredients 11
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.
AMARETTO
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
AMARETTO ICE CREAM
Categories Milk/Cream Egg Dessert Frozen Dessert Almond Amaretto Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer's instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)
AMARETTO CUSTARD PIE
Make and share this Amaretto Custard Pie recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 523.9, Fat 40.3, SaturatedFat 18.8, Cholesterol 239.6, Sodium 246.6, Carbohydrate 32, Fiber 1.6, Sugar 14.9, Protein 9.7
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