NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)
Provided by Daisann Mclane
Categories dessert
Time 30m
Yield Four 1/2-cup servings
Number Of Ingredients 9
Steps:
- Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
- In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
- Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
- Serve sprinkled with ground cinnamon.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams
LOW CALORIE VANILLA AND CINNAMON CUSTARD
A guilt-free version of the real thing to tide you over when you get the munchies. Modified from a recipe for vanilla pudding on cooks.com
Provided by arien043
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk and water in a saucepan.
- Combine cornstarch, cinnamon and salt. Using a little water, mix it into a paste, then add to the saucepan.
- Cook until it thickens slightly.
- Cool, then add in the vanilla and artificial sweetener to taste.
- Serve chilled.
- You can experiment with different flavours such as mint or pandan (screw pine)leaves. In this case, heat the leaves together with the milk and water, and remove them before chilling.
Nutrition Facts : Calories 23.8, Fat 0.2, SaturatedFat 0.2, Cholesterol 1.2, Sodium 27.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1.3, Protein 0.8
CINNAMON CUSTARD PIE
Love custard tarts or pastel de nata? Try GF member Sue Tappin's recipe for cinnamon-topped custard pie - it's deliciously decadent
Provided by GF member Sue Tappin
Categories Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth.
- Pour the mixture back into the saucepan and cook over a low-medium heat for a few minutes, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste. Set aside to cool.
- Heat the oven to 200C/180C fan/gas 4. Line a 28 x 18cm baking tray with baking parchment. Unroll the pastry sheet with the long edge closest to you. Cut it in half vertically, to make two rectangles that will fit the base of the tray. Put one sheet in the baking tray, prick all over with a fork, and bake for 15 mins. Remove from the oven and allow to cool for 5 mins.
- Whisk the custard again briefly, then spread evenly over the cooled pastry. Lay the other pastry sheet on top, tucking in the edges. Brush with half the butter.
- Mix the granulated sugar with the cinnamon, then sprinkle evenly over the pie. Drizzle over the remaining melted butter and bake for a further 35-45 mins until the custard has set and browned on top.
- Remove from the oven and allow to cool in the tray, before cutting into bars to serve. Can be kept chilled for up to three days.
Nutrition Facts : Calories 246 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
LOW-FAT VANILLA CUSTARD SAUCE
Categories Condiment/Spread Sauce Dairy Egg Vanilla Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)
THAI COCONUT PUDDING/ CUSTARD
Make and share this Thai Coconut Pudding/ Custard recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Grease one baking dish or 3 individual ramekins with butter.
- Preheat oven to 260°C.
- Beat eggs and sugar well till it thickens.
- Add essence and coconut milk.
- Beat again.
- Mix in grated coconut.
- I have to add here that I think you should use only fresh coconut for the best result.
- Mix well.
- Pour into baking dish.
- Place dish in a baking tray filled halfway with hot water.
- Bake for 35 mins or till the top is brown and a tester comes out clean.
- Chill and serve overturned in a plate or in the ramekins.
- Dusted with icing sugar.
- Served with any fruit (mango is wonderful) and garnish with the mint.
Nutrition Facts : Calories 215.8, Fat 11.2, SaturatedFat 8.2, Cholesterol 124, Sodium 58.8, Carbohydrate 24.9, Sugar 22.5, Protein 5.1
MEAN MR. CINNAMON CUSTARD (CINNAMON ICE CREAM)
I found this recipe on an Ice Cream Recipe Exchange blog at http://frozentreats.blogspot.com. It was posted by Googlebot. "This is the best cinnamon ice cream I've ever had. It's creamy, has a strong but not overwhelming cinnamon flavor, and doesn't taste too much like eggs. I halved the recipe because it was too big to fit in my maker." I didn't have any vanilla beans, so I subbed 1 1/2 tsp of pure vanilla extract and I didn't have any whole milk, so I subbed 2% milk mixed with Half & Half. The amounts listed here are from the halved version, since the original amount probably won't fit in most ice cream makers. This ice cream is SOOOO good!! The yield amount is approximate.
Provided by EmJoMay
Categories Frozen Desserts
Time 4h30m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans (or add 1 tsp of the vanilla extract). Bring just to simmer.
- Whisk sugar and yolks in large bowl to blend.
- Gradually whisk hot cream mixture into the sugar and yolk mixture in the large bowl (Make sure to coddle the eggs by whisking a small amount of the hot mixture to the eggs BEFORE adding the rest). Return mixture to same saucepan.
- Continuously stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minute (do not boil).
- Strain into large bowl.
- Whisk in ground cinnamon and add the last 1/2 tsp of vanilla extract.
- Chill until cold, about 2 hours. I've found it's easier to chill if it's in a metal bowl.
- Transfer custard to ice cream maker and process according to manufacturer's instructions.
- Transfer ice cream to a covered container and freeze until firm.
Nutrition Facts : Calories 664.3, Fat 50.1, SaturatedFat 30, Cholesterol 335.1, Sodium 79.3, Carbohydrate 50.2, Fiber 0.6, Sugar 45.8, Protein 6.8
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