Hazelnut Custards Food
CREEKSIDE CUSTARD CUPS
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
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
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.
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- 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).
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