SOFT ORANGE CUSTARD
This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
RHUBARB ORANGE CUSTARD PIE
Once you try this pie it will spoil you for other rhubarb pie recipes. This recipe is from the old Farm Journal pie book from the sixties and is a family favorite. That book had several wonderful recipes. Unfortunately the book was poorly made and disintegrated all too soon. We were thrilled to learn that it had been re-issued but discovered to our dismay that that all of our favorite recipes were gone! We made do by photo copying the remains of the old book and now you get to share in the bounty. By the way NEVER skip the drip pan! This pie will always overflow and it makes a nasty smelly mess on the bottom of the oven if you don't have something to catch it.
Provided by Busdav
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg whites until stiff.
- Add ¼ cup sugar gradually beating well after each addition.
- Add butter and OJ concentrate to the egg yolks and beat thoroughly.
- Add remaining 1 cup sugar, flour and salt.
- Beat well.
- Add rhubarb to the egg yolk mixture and stir well.
- Gently fold in meringue mixture.
- Pour into unbaked 9" pie shell and sprinke with nuts.
- Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
- Remove foil and bake until set 10-20 minutes more.
Nutrition Facts : Calories 449.4, Fat 24, SaturatedFat 7.3, Cholesterol 94.6, Sodium 379.9, Carbohydrate 53.2, Fiber 3.2, Sugar 35, Protein 8.1
ORANGE CUSTARD TART
Steps:
- For crust:
- Combine first 5 ingredients in large bowl. Add butter, egg yolk and vanilla. Using electric mixer, blend until coarse crumbs form. Knead into ball. (Dough will be very soft.) Pat dough onto bottom and up sides of 13 1/2x4 1/4-inch rectangular tart pan or four 4-inch-diameter tartlet pans with removable bottom. Press into place; trim excess dough. Freeze 20 minutes.
- Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Press crust up sides of pan if necessary. Bake 10 minutes longer. Cool.
- For filling:
- Mix first 6 ingredients in medium bowl. Pour filling into crust. Bake until barely set, about 30 minutes. Cool 20 minutes. Refrigerate until custard is firm, about 3 hours. (Can be prepared 8 hour ahead.)
- Using small sharp knife, cut between membranes of oranges to release segments. Drain well on paper towels. Arrange alternating rows of orange segments and raspberries atop tart.
VANILLA ORANGE TART
Provided by Trisha Yearwood
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
- Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
- In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
- In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
- In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
- A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
- Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
- Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
- In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
- Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
- Place the tart back in the refrigerator for another hour, or until the candied oranges are set.
CRANBERRY CUSTARD PIE
Steps:
- For the crust: Add the flour, sugar and salt to a food processor. Process a few times to combine. While pulsing, add the cubes of butter. Keep pulsing until the mixture looks like a coarse meal. Add 2 tablespoons of the water and process again a few times. Add more water until the dough starts to come together. Transfer the dough to a lightly floured work surface. Shape into a round and wrap in plastic. Refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F.
- Remove the pie dough from the refrigerator and roll out into a large round, about 12 inches. Transfer to a 9-inch pie dish, fold over the sides and use a fork to press a design into the edges.
- For the filling: Whisk together the sugar, cornstarch, flour and salt in a medium bowl. In a large bowl, whisk the eggs until uniform in color and no egg white is visible. Whisk in the sugar mixture until smooth. Add the heavy cream, vanilla and orange zest and whisk to combine. Add the cranberries to the bottom of the pie crust and pour the custard over the top.
- Bake until the custard is set with a slight wobble in the center, about 50 minutes. Let cool completely.
- For the assembly: Sprinkle the orange slices with the sugar and use to decoratively garnish the pie before serving at room temperature or chilled.
MOM'S LEMON CUSTARD PIE
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
CUSTARD PIE
Adopted Recipe. When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Use more if desired.
Provided by GrandmaIsCooking
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
- Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
- Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
- Bake at 450 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.
PHYLLO-CUSTARD PIE
Categories Dairy Egg Dessert Bake Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.
- Preheat oven to 350°F. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.
- Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.
- Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.
CUSTARD PIE III
This custard pie is enriched with evaporated milk.
Provided by Susie Young
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell.
- Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.
Nutrition Facts : Calories 276 calories, Carbohydrate 35.5 g, Cholesterol 109.2 mg, Fat 11.7 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 4.6 g, Sodium 172.3 mg, Sugar 29.1 g
ORANGE NATILLA CUSTARD PIE
After tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange zest. -Amy Freeze, Avon Park, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a small saucepan, heat the milk, orange zest, lemon zest and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange zest curls if desired. Refrigerate leftovers.
Nutrition Facts :
More about "orange custard pie food"
ORANGE-CHOCOLATE CUSTARD PIE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
CRANBERRY ORANGE CUSTARD PIE | RECIPE - BARTH BAKERY
From barthbakery.com
ORANGE CUSTARD RECIPE | MYRECIPES
From myrecipes.com
ORANGE CUSTARD PIE | RECIPE | ORANGE PIE RECIPES, ORANGE ...
From pinterest.ca
ORANGE CUSTARD PIE - MERINGUE PIE RECIPES
From worldrecipes.org
ORANGE CUSTARD CREAM PIE – COOKING RECIPES
From cooking-recipes.org
CUSTARD RECIPES - FOOD & WINE
From foodandwine.com
CUSTARD PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
RECIPE: ORANGE CUSTARD PIE - RECIPELINK.COM
From recipelink.com
BLOOD ORANGE CUSTARD PIE - COOK AND EAT AT HOME
From cookandeatathome.com
ORANGE CUSTARD PIE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEFORE KEY LIME PIE, FLORIDA LOVED THIS SWEET-TART TREAT ...
From atlasobscura.com
ORANGE CUSTARD PIE - FLORIDA ORANGE JUICE
From floridacitrus.org
RECIPE: ORANGE CUSTARD TART | THE SEATTLE TIMES
From seattletimes.com
ORANGE CUSTARD CREAM PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
ORANGE CUSTARD CREAM PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RECIPES - ORANGE CUSTARD PIE RECIPE - DESSERTS, PIE RECIPES
From foodreference.com
ORANGE CUSTARD PIE - COOK'S ILLUSTRATED
From cooksillustrated.com
ORANGE CUSTARD PIE - REVIEW BY RAFFYROO - ALLRECIPES.COM
From allrecipes.com
RECIPE: ORANGE CUSTARD PIE STEP BY STEP WITH PICTURES ...
From handy.recipes
CRANBERRY ORANGE CUSTARD PIE | RECIPE | CUSTARD PIE, FALL ...
From pinterest.com
BLOOD ORANGE CUSTARD PIE | OREGONIAN RECIPES
From recipes.oregonlive.com
ORANGE CUSTARD PIE - REVIEW BY LADYBUGGS5224 - ALLRECIPES.COM
From allrecipes.com
ASTRAY RECIPES: ORANGE CUSTARD CREAM PIE
From astray.com
ORANGE CUSTARD PIE - MY BAKING EMPIRE
From mybakingempire.wordpress.com
CRANBERRY ORANGE CUSTARD PIE - THE CREATIVE BITE
From thecreativebite.com
ORANGE CUSTARD PIE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
ORANGE CUSTARD TART RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
OLD FASHIONED CUSTARD PIE RECIPE - FLAVORITE
From flavorite.net
ORANGE CUSTARD PIE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
ORANGE CUSTARD CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
ORANGE CUSTARD PIE - PLAIN.RECIPES
From plain.recipes
EASY AND FESTIVE CUSTARD TART WITH FRESH CRANBERRY AND ORANGE
From foodtalkdaily.com
ORANGE CUSTARD PIE | RECIPESTY
From recipesty.com
BUTTERMILK ORANGE CUSTARD PIE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
17 RECIPES THAT START WITH STORE BOUGHT PIE CRUST - TASTY
From tasty.co
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...
Check it out »
You'll also love