Hazelnut Custards Food

CREEKSIDE CUSTARD CUPS

Creekside Custard Cups image

Provided by Kardea Brown

Categories dessert

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 sleeve honey graham crackers (about 9 crackers)
1 1/2 cups cold skim milk
1/4 cup blue curacao liqueur, chilled
One 3.4 ounce-box instant white chocolate pudding
1 cup cold heavy whipping cream
5 tablespoons confectioners' sugar
8 ounces cream cheese, at room temperature
Maraschino cherries and orange slices, for serving

Steps:

Finely crush the graham crackers in a resealable plastic bag with a rolling pin until they resemble small crumbs. Set aside in a small bowl.
Whisk together the milk, liqueur and instant pudding in a medium bowl until the pudding thickens and begins to set, about 5 minutes.
With a stand mixer or an electric hand mixer, beat together the heavy cream, confectioners' sugar and cream cheese on medium speed until light and fluffy and soft peaks begin to form, about 2 minutes. Add the pudding to the cream cheese mixture and fold to combine.
To assemble, fill a resealable plastic bag with the pudding mixture and cut a small hole at one end. Add 2 tablespoons graham cracker crumbs in an even layer at the bottom of 6 individual cups. Top with a scant 1/4 cup pudding mixture, another layer of graham cracker crumbs, another scant 1/4 cup pudding and a final layer of graham cracker crumbs. Refrigerate until ready to serve. Garnish with an orange slice and maraschino cherry in each cup before serving.

HAZELNUT CUSTARD

Hazelnut Custard image

I recently prepared a beautiful hazelnut cake from a great Italian Cookbook I own. I adored the cake and was reminded how distinctive and delicious hazelnuts can be. I have read other recipes that call for a nut infused cream, particularly ice creams. I have always loved custard as a very satisfying dessert....so.....I came up with this recipe. Custards are a very simple dish that do require that you prepare them in a water bath. Do not skip that part....it is crucial to success. Serve this pudding at your next dinner party. It is a perfect ending.

Provided by Garrison Wayne @TheOrganizedChef

Categories Puddings

Number Of Ingredients 8

Ingredients

1/3 cup(s) hazelnuts, roasted, unsalted, chopped
1 pinch(es) salt
1/3 cup(s) heavy cream
1 2/3 cup(s) milk
2 tablespoon(s) honey
2 large eggs
1 large egg yolk
1/4 cup(s) sugar

Steps:

Chop roasted hazelnuts in a mini processor until a coarse grind is achieved.
Place ground nuts in a saucepan with salt, cream, milk, and honey. Stir well. Bring to a boil over medium/low heat stirring occasionally. Remove from heat and let steep for 20 minutes.
Preheat oven to 350 degrees. Place a kettle of water on the stove to come to a boil.
Prepare an oblong baker for a water bath by lining the bottom with a white or natural colored tea towel. Place 6 (4 oz) ramekins on top of the towel.
Whisk the eggs and yolk with the sugar until smooth. Do not overbeat.
Strain the nuts from the cream trough a fine mesh strainer, adding them to the beaten eggs. Discard the nuts.
Pour/distribute the custard in to the ramekins. Place the oblong pan with the ramekins in the pre-heated oven. Pour boiling water from the kettle to come half way up the ramekins. Close oven door and bake for around 40 minutes. Custard will test with a sharp knife that will come out clean.
Cool ramekins a few minutes on counter and then carefully remove them from the water bath with a slotted spatula to rest on a clean, dry tea towel until thoroughly cooled.
Store covered in the fridge. Serve cold with whipped cream and fresh blueberries, blackberries, or huckleberries.

More about "hazelnut custards food"

HAZELNUT CUSTARD SLICE RECIPE | GOURMET TRAVELLER

Web May 26, 2020 Hazelnut custard 500 ml (2 cups) milk 350 ml pouring cream 150 gm roasted peeled hazelnuts 100 gm caster sugar 6 egg …
From gourmettraveller.com.au
Category Dessert
Total Time 1 hr 15 mins
Estimated Reading Time 3 mins

For hazelnut custard, bring milk, cream and hazelnuts to the simmer in a saucepan over medium-high heat. Set aside to cool (1 hour), then refrigerate until chilled and infused (4 hours or overnight). Strain hazelnut milk into a clean saucepan and bring to the simmer over medium-high heat. (Discard hazelnuts, or dry them in a low oven and reserve for another use.) Meanwhile, whisk sugar and yolks in a bowl until pale, then add flours and vanilla seeds, and whisk to combine. Gradually pour hot milk mixture into yolk mixture while whisking, then return to pan and whisk over medium-high heat, ensuring you reach the corners of the pan, until thick and bubbling (5-7 minutes). Set aside to cool briefly (5-7 minutes), then whisk in butter and set aside.
Preheat oven to 200C. Roll puff pastry to a rectangle about 40cm x 28cm and 3mm thick. Cut into 2 equal rectangles of about 20cm x 14cm. Prick all over with a fork, then place each piece of pastry between 2 sheets of baking paper then 2 oven trays and bake, turning trays halfway through cooking, until pastry is golden and crisp (25-35 minutes). If pastry cooks unevenly, remove top tray and continue baking and turning pastry until dry and crisp. (If you don't have enough trays, cook pastry sheets one at a time.)
Place a piece of pastry on a tray lined with baking paper. Spread with hazelnut spread, top with custard and spread to just short of the edges, then sandwich with remaining piece of pastry and refrigerate until custard is set and firm (4 hours or overnight).
For coffee-chocolate icing, stir 30gm icing sugar, cocoa and coffee in a bowl, adding more icing sugar or coffee as necessary until mixture is a thick spreading consistency. Set aside. Stir cream mixture with remaining icing sugar in another bowl, adding water if necessary until it's a thick spreading consistency. Spread white icing evenly over slice, then dot dark icing all over. Swirl a skewer through dark icing to create a pattern, then refrigerate until icing sets (1½-2 hours). Trim edges with a serrated knife and cut into slices. Slice will keep refrigerated in an airtight container for 1-2 days.

Hazelnut Custards Food

CREEKSIDE CUSTARD CUPS

HAZELNUT CUSTARD

More about "hazelnut custards food"

HAZELNUT CUSTARD SLICE RECIPE | GOURMET TRAVELLER

ESTERHAZY- HAZELNUT MERINGUE AND CUSTARD …

21 HAZELNUT DESSERTS TO MAKE ASAP - ALLRECIPES

HAZELNUT CUSTARD CUPS - HEALTHY FOOD GUIDE

NUTELLA PUDDING RECIPE - AN EDIBLE MOSAIC™

HOLIDAY CUSTARD CHOCOLATE HAZELNUT DESSERT

ESTERHáZY SCHNITTEN (HAZELNUT-­VANILLA LAYER CAKE)

4 WAYS TO ROAST HAZELNUTS - WIKIHOW

HAZELNUT CUSTARD | GOURMET TRAVELLER

PLUM AND BLUEBERRY CUSTARD TART WITH A HAZELNUT CRUST - FOOD52

BEST PEAR HAZELNUT CREME BRULEE RECIPES | FOOD NETWORK CANADA

PUMPKIN HAZELNUT CUSTARD (CLAFOUTIS) - SKINNYTASTE

HAZELNUT OIL RECIPES - BBC FOOD

HAZELNUT CUSTARD, HONEYCOMB WAFERS, CANDIED APPLES AND …

CHOCOLATE HAZELNUT CUSTARD RECIPE - FOOD HOUSE

CHOCOLATE AND HAZELNUT CUSTARD RECIPE - STEPTOHEALTH.COM

HAZELNUT CUSTARDS - BIGOVEN.COM

HAZELNUT RECIPES & MENU IDEAS | BON APPéTIT

HAZELNUT DACQUOISE RECIPE - BBC FOOD

ASPARAGUS & HAZELNUT CUSTARDS | KATU

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search

ESTERHáZY SCHNITTEN (HAZELNUT-VANILLA LAYER CAKE)