PINEAPPLE & CHERRY SPONGE WITH COCONUT RUM CUSTARD
Combine the classic flavours of coconut, pineapple and rum in this retro pudding that comes with a fabulous custard. A perfect winter dining centrepiece
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h50m
Number Of Ingredients 13
Steps:
- Line the base of a 1-litre pudding basin with a disc of baking parchment, then oil the parchment. Drain the pineapple and save the juice. Pat the rings dry with kitchen paper, then use them to line the base and sides of the basin, cutting the last couple to fill any gaps. Push a halved cherry in each pineapple hole and any other gaps - you should have some left over.
- Heat oven to 180C/160C fan/gas 4. Boil the kettle. Melt the remaining coconut oil in a pan or the microwave. While it cools, put 140g flour and the sugar into a bowl and stir together. Toss the remaining cherries through 1 tsp flour.
- Pour the coconut oil into the flour mixture along with the eggs, cherries and 2 tbsp pineapple juice. Fold everything together with a spatula and gently scrape into the pudding basin. Cover the pudding with a sheet of baking parchment, then a sheet of foil, with a folded pleat down the centre. Stand in a deep roasting tin on the middle shelf of the oven and pour the kettle-hot water into the tin, to come about half way up the sides of the basin. Bake for 2 hrs 15 mins. Insert a skewer into the centre of the pudding - it will come out clean if it's cooked, but if not, re-cover and return to the oven for 10 mins, then check again.
- To make the custard, pour the coconut milk into a small pan and warm it, but don't let it boil. Whisk the egg, yolk, cornflour, sugar and rum in a jug. Whisk in the warm coconut milk, then pour the liquid through a sieve back into the pan. Return to a low-medium heat and stir constantly until thickened. Stir in the vanilla.
- To serve, carefully turn it out onto a plate, brush the pudding with the warmed golden syrup, then serve hot with the warm coconut custard.
Nutrition Facts : Calories 683 calories, Fat 39 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
APPLE RUM CUSTARD CAKE
Make and share this Apple Rum Custard Cake recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the currants in a small bowl and pour the rum over them.
- Allow to soak for at least 20 minutes.
- Peel, core and cut the apples into 1/4 inch thick slices.
- At this point, pre-heat the oven to 350 F and start making the pastry.
- Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
- With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
- Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
- Now fill the pastry shell.
- Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
- Sprinkle the mixture over the dough in the pan and spread the apples over it.
- Drain the currants and set the rum aside.
- Scatter the currants over the apples.
- Bake in the middle of the oven for 10 minutes.
- During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
- Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
- Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
- Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
- Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
- Remove the pan from the oven and let the tart cool completely before removing from the springform.
- Slide onto a cake plate and serve.
DARK RUM CUSTARD ICE CREAM
Make and share this Dark Rum Custard Ice Cream recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 40m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
- In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
- Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.
Nutrition Facts : Calories 512.4, Fat 38.4, SaturatedFat 22.3, Cholesterol 399.8, Sodium 90.5, Carbohydrate 30.6, Sugar 23.7, Protein 7.9
SPICED RUM CREME ANGLAISE
A lovely custard to serve as a topping for cake or warm desserts. For those who have to watch their cholesterol, I made it with liquid egg substitute and turned out great.
Provided by Irmgard
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the egg yolks in a small bowl until smooth and pale.
- In a small saucepan, combine the milk, sugar and vanilla.
- Stir over medium heat.
- Remove from the heat just before the milk starts to boil.
- While whisking, slowly pour the hot milk into the yolks.
- Pour the mixture back into the saucepan.
- Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
- Let cool completely.
- Add the rum.
- Refrigerate until ready to use.
Nutrition Facts : Calories 67.9, Fat 3.1, SaturatedFat 1.4, Cholesterol 98.7, Sodium 18.7, Carbohydrate 6.5, Sugar 4.8, Protein 2.2
RUM, RAISIN & CUSTARD MINCE PIES
These festive boozy mince pies might look familiar, but hiding inside is a delicious creamy custard filling that oozes out once you take a bite
Provided by Esther Clark
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Wrap the butter in parchment and put it in the freezer for 1 hr before using. Tip the flour into a large bowl with ¼ tsp salt and mix together. Take the cold butter and coarsely grate it into the flour, dipping the end in as you go to stop it clumping. Mix in the orange zest and caster sugar, then swiftly add the orange juice and 2-3 tbsp cold water. Bring together with your hands then wrap and chill for at least 1 hr.
- For the filling, heat the custard in a pan over a low heat. Mix the rum with the cornflour, then whisk it into the custard. Bring to a simmer and cook, stirring continuously, for 3 mins. Strain to remove any lumps. Set aside to cool, then chill for 1 hr - it should be thick once cooled.
- Heat the oven to 200C/180C fan/gas 6. Butter a 12-hole fairy cake tin. Mix the mincemeat with the apple in a bowl. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out 24 rounds with an 8cm cutter. Re-roll any scraps as you go to get the full amount. Place 12 of the rounds in the holes. Put a spoonful of the mincemeat into each one, followed by a heaped teaspoon of custard and a little more mincemeat. Top with the remaining pastry rounds, seal the edges with a fork and cut a tiny cross on the top of each one with a sharp knife. Brush with egg and sprinkle with the demerara sugar. Bake for 25-30 mins or until golden and crispy. Leave to rest for 10 mins before serving warm.
Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
RUM-VANILLA CREAM PIE
The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).
- Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826), and pipe whipped cream over pie. Serve immediately.
FRIED CUSTARD SQUARES WITH RUM SAUCE
Categories Milk/Cream Rum Mixer Egg Dessert Fry Chill Anise Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 22
Steps:
- Make custard squares:
- Butter an 8-inch-square baking pan.
- In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
- In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
- Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
- In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
- Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
- Make sauce:
- In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
- Preheat oven to 325°F. and set a rack in a shallow baking pan.
- In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
- Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.
More about "rum custard food"
RUM FLAN - BAKING BITES
From bakingbites.com
Estimated Reading Time 4 mins
JAMAICAN RUM CUSTARD RECIPE - JAMAICANS AND JAMAICA
From jamaicans.com
RUM CUSTARD TART WITH ALMOND PRALINES - OF BATTER AND …
From ofbatteranddough.com
RUM CUSTARD TART WITH GINGERBREAD CRUST | IMPERIAL SUGAR
From imperialsugar.com
VANILLA RUM CUSTARD | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
Cuisine Modern New ZealandCategory DessertServings 4Total Time 20 mins
SPICY RUM CUSTARD RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
LA TARTE (VANILLA-RUM CUSTARD) | SAVEUR
From saveur.com
RUM CUSTARD RECIPE - FOOD.COM
From food.com
ITALIAN RUM CAKE WITH CUSTARD RECIPE BY FOREIGN.TASTE | IFOOD.TV
From ifood.tv
THE PIE DIARIES - KEEP CALM AND HAVE SOME PIE!
From thepiediaries.com
BREAD PUDDING WITH RUM CUSTARD SAUCE - THE GLOBE AND MAIL
From theglobeandmail.com
CHRISTMAS BREAD PUDDING WITH RUM CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
BANANA-RUM CUSTARD WITH VANILLA WAFERS RECIPE - FOOD.COM
From food.com
CREAMY CUSTARD PIE: EASY DESSERT RECIPE - A BLOSSOMING LIFE
From ablossominglife.com
RUM-SPIKED POURING CUSTARD | CANADIAN LIVING
From canadianliving.com
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