CORNISH CUSTARD CREAM
Make and share this Cornish Custard Cream recipe from Food.com.
Provided by Patchwork Dragon
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat the milk with the nutmeg over a moderate heat. When it reaches boiling point remove from the heat and keep it warm.
- In a large mixing bowl, beat the whole eggs , yolks and 1 1/2 ozs (3 tablesp) of sugar together using a wire whisk until the mixture is smooth.
- Strain the hot milk into the mixture, whisking constantly.
- Return to the saucepan and place over a very low heat. Cook, stirring, for about 10 minutes or until the custard thickens , ensuring it does not boil.
- When the custard is thick but still liquid enough to pour easily, remove the pan from the hear and set it aside to cool.
- Pre heat the grill (broiler) to high. When the custard is tepid pour half of it into a flameproof dish. Pour the double cream on top and add the rest of the custartd.
- Sprinkle with the rest of the sugar and the lemon rind. Place under the grill until the sugar caramelises.
- Remove from grill and chill in the refrigerator thoroughly before serving.
Nutrition Facts : Calories 311.4, Fat 20, SaturatedFat 11.2, Cholesterol 233.9, Sodium 110.5, Carbohydrate 24.8, Fiber 0.1, Sugar 17.9, Protein 9
GRANDMA PERRITT'S PAVLOVA WITH CUSTARD CREAM
Pavlova is a dessert made very frequently down here in Australia. Both Aussies and New Zealander's claim it is from their country. This is my Grandma's recipe - I added my custard cream recipe (to use us the egg yolks). Serve with whipped cream and topped with fresh fruit (this is called being "dressed") A dressed pav is best eaten straight away, left overs may go soggy. Cooking time includes cooling time. A bit tedious to make, but oh so worth every bite!
Provided by cookingpompom
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat your oven - as hot as it will go while you prepare the pav mix.
- Place baking paper on a pizza tray and set aside.
- In a large clean bowl (metal or glass) beat the egg whites on high until thick and "soft peak stage" (when you lift the beaters up, the egg whites resemble whipped cream).
- Turn the beaters down to low, add the sugar 1 tablespoon at a time. Once all in, return to high and beat for 7-10 minutes until the sugar is dissolved (check by rubbing a small amount of mix inbetween your thumb and finger - there should be no grit).
- Turn the beaters to low and add the flour and vinegar, mix well.
- Use a metal spoon to scrape out the mix onto the lined tray.
- I aim for a 10 inch circle, it will be a mound.
- Place in a hot oven and turn down to 130oC straight away. Bake for 1 hour. Turn the oven off and leave for another hour. Open the door and leave for another hour. The pav needs to be cold when it leaves the oven (this makes the outside crunchy and the inside soft marshmellowy).
- Dress just before serving.
- Custard cream:.
- In a bowl (medium) beat the egg yolks, flour, sugar and vanilla.
- In a saucepan gently heat the cream and milk over a low heat.
- Pour the yolk mix in and whisk constantly until thick and almost to boiling point.
- Set aside and cool for 5 mintues, then pour into a clean bowl.
- Place cling wrap over the top (to catch the skin so you can discard it).
- Serve on the side (cold) to a dressed pavlova.
Nutrition Facts : Calories 341.5, Fat 15.8, SaturatedFat 9.1, Cholesterol 157.7, Sodium 65.9, Carbohydrate 44.8, Sugar 38.6, Protein 5.6
CUSTARD CREAM
This recipe is both easy to make and very tasty. Adapted from Larousse Gastronomique. The custard is pourable, but noticeably thickened (similar to yoghurt). The amount of sugar gives it a reasonably sweet taste, but the original recipe is even sweeter, so adjust to taste :) You can use powdered sugar, but it's not absolutely necessary, the sugar will dissolve quite nicely in the milk. Cane sugar can also be used, but be sure to use a bit less of it. You can also use an extra egg yolk (instead of the corn starch).
Provided by JasperJ
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
- Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
- Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
- Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
- If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
- Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).
Nutrition Facts : Calories 350.6, Fat 10.6, SaturatedFat 5, Cholesterol 266.1, Sodium 71.4, Carbohydrate 57.7, Sugar 50, Protein 7.6
CREAMY CORN CUSTARD
I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
CHEF JOHN'S CREAMY CORN CUSTARD
Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
- Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
- Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
- Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
- Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
- Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g
SIMPLE CUSTARD CREAM
Great for those that love custard and cream! Here are both together :) This recipe is made extra simple by using bought ready made custard. A good one for when time is short. Use to serve with any hot or cold dessert when you would normally use just custard.
Provided by Jen T
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Whip cream until soft peaks form.
- Fold into custard.
- It's now ready to use :).
Nutrition Facts : Calories 256.6, Fat 27.5, SaturatedFat 17.1, Cholesterol 101.9, Sodium 28.3, Carbohydrate 2.1, Sugar 0.1, Protein 1.5
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