RASPBERRIES WITH SOUR CREAM CUSTARD
Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.
Nutrition Facts :
BAKED SOUR CREAM CUSTARD
One of seven kids, Adam Liaw remembers the delicious daily dishes his mother cooked. This simple baked custard had a delicious layer of liquid caramel that we could dig down to discover. No need to turn it onto a plate - it doesn't make it taste any better, and it's easier to put in the fridge if you don't.
Provided by Adam Liaw
Categories Dessert
Time 2h
Yield SERVES 6
Number Of Ingredients 6
Steps:
- Heat oven to 150°C. Place 1 cup of sugar and 1 tbsp of water in a small saucepan and bring to a simmer. Continue to cook until the sugar becomes a dark caramel. You can swirl the pan so that the caramel colours evenly, but do not stir. Stirring can cause sugar to crystallise. Pour the caramel into the base of a 1.2L baking dish, tilting the dish so the caramel completely covers the base before it sets. Beat together the eggs and remaining sugar, then whisk in sour cream, milk and cream and vanilla in that order. Pour the custard over the set caramel. Place the baking dish inside a larger dish and place into the oven. Pour boiling water into the larger dish until it comes half way up the sides of the custard. Bake the custard for 50 minutes until when the side of the baking tin is tapped, the custard barely wobbles in the middle. Remove from the oven, allow to cool to room temperature, and then refrigerate until chilled. Serve big scoops of the chilled custard, making sure to spoon up the liquid caramel from the bottom of the dish. Adam's tip If you have a steam oven, you can avoid having to use a bain marie for baking the custard. Just steam it at full steam for about 45 minutes. You can even turn on the grill at the end to brown the top if you like. Like this recipe? Try Adam Liaw's stroganoff stew. Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook. Order Now
SOUR CREAM CUSTARD TART WITH PEACHES, APRICOTS, OR NECTARINES
Make and share this Sour Cream Custard Tart With Peaches, Apricots, or Nectarines recipe from Food.com.
Provided by newspapergal
Categories Tarts
Time 1h30m
Yield 1 10inch tart
Number Of Ingredients 9
Steps:
- Making the custard.
- Preheat the oven to 350 degrees[F].
- Adjust rack to upper third of oven and place a heavy baking sheet on the rack.
- Place all custard ingredients in a food processor or blender.
- Process until well combined.
- (To mix by hand: In a large bowl, whisk together the egg with the orange zest, orange liqueur, and orange juice. Mix in sour cream, sugar, and sifted flour until the mixture is well blended. Break up any lumps of flour with your fingers.) The custard can be made up to three days in advance and refrigerated.
- Arranging the Fruit.
- For peaches or nectarine: Do not peel.
- Cut the fruit into sixths.
- Starting at the outside edge of the tart, lay slices on their sides, touching each other, in two concentric circles on the bottom of the baked tart shell.
- Arrange the few remaining pieces, skin side up, in the center to fill in the gaps.
- For apricots: Do not peel.
- Cut the apricots into fourths.
- Arrange the slices in their sides, nestled together, in three concentric circles on the bottom of the baked tart shell.
- Place 2 or 3 slices in the center to fill in the gaps.
- Filling and baking the tart: Place the custard mixture in a heatproof bowl and stir it over gently simmering water until it is just warm to the touch.
- Pour approximately 2 cups of sour cream custard mixture into the tart shell.
- The tops of the fruit slices will be poking up through the custard.
- Place the tart in the oven on the heated baking sheet and bake for 40-45 minutes.
- During baking, the custard will set from the outside edge toward the center of the tart.
- Watch carefully during the last 8 minutes or so of baking, jiggling the baking sheet occasionally, so that you can remove the tart from the oven as soon as the custard has set.
- (Fruit with a high water content may give off a lot of juice when cooked, which will make the center part of the tart appear very loose. Don't think that it means that the custard hasn't set; these juices will be absorbed back into the tart as it) Cool completely.
- Slip a cardboard round underneath and remove the flan ring.
- Serve at room temperature, with Vanilla Sauce flavored with orange liqueur, or Apricot Sauce.
Nutrition Facts : Calories 2030.7, Fat 103.2, SaturatedFat 39.1, Cholesterol 287.4, Sodium 1103.2, Carbohydrate 252.8, Fiber 18, Sugar 129.1, Protein 33
PUMPKIN-SOUR CREAM CUSTARD PIE
Categories Fruit Dessert Bake Thanksgiving Spice Pumpkin Fall Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
- If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
- Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
- Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.
MUSTARD BAKED SOUR CREAM CHICKEN II
This is a US spin off of Izzy Knight's recipe # 22143. We loved Izzy's Mustard Chicken so much, that I decided to improvise as well as convert to US measurments. Enjoy..
Provided by BakinBaby
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream and mustards in a small bowl.
- In second bowl, combine: cornflake crumbs, thyme,salt, pepper and a dash of cayenne pepper.
- Coat chicken pieces in cream mustard mixture.
- Roll chicken in crumb mixture.
- Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter.
- Bake at 375 degrees for one hour or until juices run clear.
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
PEACH & NECTARINE SOUR CREAM CUSTARD PIE
You can make this pie with all peaches or all nectarines, if you prefer, but the combination of the two seasonal fruits in creamy custard is quite simply irrestible. Use the ripest you can fine for the best flavor.
Provided by Chef mariajane
Categories Pie
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
- In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
- Let cool, slice and serve. Refrigerate any leftovers.
Nutrition Facts : Calories 2610.9, Fat 108.2, SaturatedFat 40.7, Cholesterol 498.9, Sodium 1167.4, Carbohydrate 386, Fiber 19.4, Sugar 258.1, Protein 39.4
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