CUSTARD CREAM FILLING
This was originally given to me as a cannoli filling and although I still use it for that purpose, it also makes a great cream puff or cake filling as well as just a delicious thick pudding. A very old recipe - origin unknown.
Provided by Marie
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Scald milk, being careful not to burn.
- Mix together sugar, flour and salt.
- Add eggs to flour mixture and beat well.
- Add slowly to milk, stirring constantly with whisk until thick.
- (Thickens rapidly).
- Remove from heat and add vanilla, orange rind and butter.
- Stir and cool.
Nutrition Facts : Calories 219.2, Fat 6.6, SaturatedFat 3.6, Cholesterol 78.5, Sodium 106.8, Carbohydrate 34.3, Fiber 0.3, Sugar 22.5, Protein 5.9
EGG CUSTARD
This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.
Provided by The Angerers
Categories Desserts Custards and Pudding Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
- Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g
CUSTARD BUTTERCREAM
Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.
Provided by LenaM
Categories Desserts Frostings and Icings Buttercream
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
- Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 8.6 g, Cholesterol 35.3 mg, Fat 10.5 g, Protein 0.5 g, SaturatedFat 6.6 g, Sodium 6.4 mg, Sugar 8.6 g
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
CUSTARD CREAM COOKIES
easy, quick, and melt in your mouth cookie. Good filled or not filled the choice is yours. All the measurements in this recipe are weighed out on a scale. Received this in 1975 from Leeds England.
Provided by andypandy
Categories Dessert
Time 18m
Yield 40 single cookies
Number Of Ingredients 7
Steps:
- Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
- Sift the 6 ounces of flour with the baking soda, and custard powder.
- Add dry mixture to the creamed mix and combine well.
- Roll into small balls, and then flatten with the tines of a fork.
- Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
- This should be about 8 minutes.
- Remove to cooling rack and cool completely.
- -CREAM FILLING-.
- Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
- Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
- Note: This recipe is all weighed out measurements.
Nutrition Facts : Calories 62.3, Fat 4, SaturatedFat 1, Cholesterol 1.5, Sodium 52.2, Carbohydrate 6.1, Fiber 0.1, Sugar 2.8, Protein 0.5
CREAM CUSTARD CAKE FILLING
A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers, 2 dozen cream puffs or eclairs, or a 9 inch pie. Cooking time is approximate and cooling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 25m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
- Cook until the mixture thickens.
- Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
- Remove from heat and cool; add vanilla.
Nutrition Facts : Calories 1194.1, Fat 28.2, SaturatedFat 14.3, Cholesterol 491.3, Sodium 961.6, Carbohydrate 203.8, Fiber 1.1, Sugar 151.3, Protein 32.6
CUSTARD CREAMS
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Provided by Tom Parker Bowles
Categories HarperCollins Dessert snack Cookies Custard Vanilla Butter Bake Mixer Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes 10
Number Of Ingredients 10
Steps:
- Make the biscuits:
- Sift the flour, custard powder, powdered sugar, and baking soda into the mixing bowl of a stand mixer fitted with a paddle attachment. Slowly add the butter, one cube at a time. Scrape down the sides of the bowl from time to time and continue to mix until a smooth dough is formed.
- Remove the dough from the fridge 15 minutes before rolling it out, and preheat the oven to 325°F/170°C/150°C fan/Gas Mark 3. Use a rolling pin to roll the dough out to roughly ⅛-inch/3mm thick. Use a 6cm pastry cutter to cut 20 rounds from the dough, and transfer the rounds to two baking sheets lined with baking parchment, leaving 1cm between the rounds. Bake the biscuits for 10 minutes. They will look slightly golden, but it's important that they don't take on much colour. Allow the biscuits to cool on the sheets for a couple of minutes, then carefully transfer them to a wire rack to cool completely.
- Make the filling and assemble:
- Meanwhile, put the butter and powdered sugar for the filling into the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth, then add the vanilla paste and beat again. Scrape down the sides and continue to mix until the vanilla is incorporated. Use a spatula to transfer the mixture to a disposable piping bag. Cut a ½ cm hole in the pointed end of the piping bag and pipe spirals of the icing on 10 of the biscuits, leaving ½cm between the filling and the outside edge of the biscuit. Carefully place an un-iced biscuit on top of an iced one and repeat with the remaining iced and un-iced biscuits - there will be 10 filled custard creams in total.
- Store in an airtight container in a cool spot for up to 5 days.
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
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