BLACK WALNUT CUSTARD PIE
Our daughter sent us a bucket of unshelled black walnuts.DH goes crazy for black walnuts and egg custard so I decided to combine because he also loves pie. You can substitute any nuts. To shell I let a tractor-trailer do the work, the filled trailer crushes the shells nicely.
Provided by Montana Heart Song
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs in a bowl, set aside.
- In saucepan, add sugar, cornstarch and salt.
- Mix to blend.
- Then add water and molasses. Use a spatula to get all of the molasses.
- Cook and stir until simmering. Take off burner. Add 2 tblsp molasses mixture to beaten eggs, stir.
- Then add beaten egg mixture into the saucepan.
- Add vanilla and nutmeg. Stir and set aside.
- Preheat oven 350* Place dry beans in the pie shell after it is in the pie pan so it will not puff up.Bake the pie shell for about 6 minutes. Take the beans out.
- Pour in the custard sauce and top with the nuts. Bake in the oven for about 35 minutes until a knife is inserted near the middle of the pie comes out clean.
- Chill before serving.
- Chill mixing bowl and slowly add sugar to whipping cream and beat with mixer until peaks form.
- Serve pie with whipped cream.
- Serves 8.
Nutrition Facts : Calories 628.5, Fat 39.5, SaturatedFat 16.9, Cholesterol 187.3, Sodium 199.2, Carbohydrate 63.1, Fiber 1.3, Sugar 46.3, Protein 8.9
FLAN DE NUEZ (WALNUT CUSTARD)
Make and share this Flan De Nuez (walnut Custard) recipe from Food.com.
Provided by Mexi-Rosie
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Caramelize ("burn") sugar in a frying pan until dark brown.
- Quickly cover bottom and sides of a pyrex dish with this caramel sauce before it hardens.
- In blender, whir the eggs, both milks, and the walnuts.
- Bake in medium heat in regular or dutch oven using double boiler (steaming) method, for about an hour.
Nutrition Facts : Calories 507.5, Fat 21.4, SaturatedFat 7.1, Cholesterol 206.6, Sodium 171.8, Carbohydrate 67.5, Fiber 1, Sugar 65.8, Protein 14.5
GINGERBREAD APPLE FLAN WITH APPLE CUSTARD
Make and share this Gingerbread Apple Flan with Apple Custard recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven 350 degrees F.
- Combine flour, brown sugar, 1/3 cup of the granulated sugar, baking powder, baking soda, 1 ¾ tsps of the ginger, remaining spices and salt and pepper in a bowl.
- Add 2 of the eggs, molasses and 6 tblsps of the butter and blend until just combined.
- Scrape dough into buttered 9 or 10 inch springform pan and, with lightly-floured hands, pat it evenly onto the bottom and 2 inches up sides of pan.
- Arrange the apple slices, cored side down, in concentric circles over the gingerbread.
- Sprinkle them with remaining ¼ tsp ginger and bake for 30 minutes, or until apples are browned lightly.
- Whisk together remaining 2 eggs, ¼ cup sugar, 4 tblsps butter, rind and lemon juice and pour evenly over apples, being careful not to let any drip onto sides of pan.
- Bake another 20-25 minutes, or until custard is just set.
- Serve at room temperature.
Nutrition Facts : Calories 352.3, Fat 13.8, SaturatedFat 8, Cholesterol 115.1, Sodium 251.2, Carbohydrate 53.1, Fiber 1.5, Sugar 31.2, Protein 5.4
FLAN DE CAFE (COFFEE CARAMEL CUSTARD)
Provided by Joan Acocella
Categories dessert
Time 2h
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
- When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
- Preheat the oven to 325 degrees.
- Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
- In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 37 grams, TransFat 0 grams
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