PEACH CUSTARD DESSERT
This is one of my mom and dad's favorite dessert and now it's my daughter's favorite also. In fact there are too many "favorite" desserts going around here at my house!
Provided by Jo Anne Sugimoto
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375 degrees. Prep 9 inch square pan by using non-stick spray.
- 2. Combine baking mix, milk, sugar, and butter. Spread in pan.
- 3. Arrange peach slices on the top.
- 4. Mix 1/4 cup of sugar and the cinnamon, sprinkle over the peach slices.
- 5. Mix the sour cream and the egg, drizzle over the top.
- 6. Bake for 35 to 40 minutes, do a toothpick test, if it comes out clean, it's done.
- 7. Remove from oven onto a wire rack to cool slightly.
- 8. Serve warm with a dollop of sweetened whipped cream.
STONE FRUIT CUSTARD TART
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Provided by Tara O'Brady
Categories Dessert Butter Pistachio Egg Sour Cream Vanilla Cardamom Ginger Peach Nectarine Apricot Plum Summer
Yield 16 servings
Number Of Ingredients 23
Steps:
- Crust
- Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
- Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
- Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
- Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
- Filling and assembly
- Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
- Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
- Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
- Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.
BAKED SOUR CREAM CUSTARD
One of seven kids, Adam Liaw remembers the delicious daily dishes his mother cooked. This simple baked custard had a delicious layer of liquid caramel that we could dig down to discover. No need to turn it onto a plate - it doesn't make it taste any better, and it's easier to put in the fridge if you don't.
Provided by Adam Liaw
Categories Dessert
Time 2h
Yield SERVES 6
Number Of Ingredients 6
Steps:
- Heat oven to 150°C. Place 1 cup of sugar and 1 tbsp of water in a small saucepan and bring to a simmer. Continue to cook until the sugar becomes a dark caramel. You can swirl the pan so that the caramel colours evenly, but do not stir. Stirring can cause sugar to crystallise. Pour the caramel into the base of a 1.2L baking dish, tilting the dish so the caramel completely covers the base before it sets. Beat together the eggs and remaining sugar, then whisk in sour cream, milk and cream and vanilla in that order. Pour the custard over the set caramel. Place the baking dish inside a larger dish and place into the oven. Pour boiling water into the larger dish until it comes half way up the sides of the custard. Bake the custard for 50 minutes until when the side of the baking tin is tapped, the custard barely wobbles in the middle. Remove from the oven, allow to cool to room temperature, and then refrigerate until chilled. Serve big scoops of the chilled custard, making sure to spoon up the liquid caramel from the bottom of the dish. Adam's tip If you have a steam oven, you can avoid having to use a bain marie for baking the custard. Just steam it at full steam for about 45 minutes. You can even turn on the grill at the end to brown the top if you like. Like this recipe? Try Adam Liaw's stroganoff stew. Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook. Order Now
SOUR CREAM CUSTARD TART WITH PEACHES, APRICOTS, OR NECTARINES
Make and share this Sour Cream Custard Tart With Peaches, Apricots, or Nectarines recipe from Food.com.
Provided by newspapergal
Categories Tarts
Time 1h30m
Yield 1 10inch tart
Number Of Ingredients 9
Steps:
- Making the custard.
- Preheat the oven to 350 degrees[F].
- Adjust rack to upper third of oven and place a heavy baking sheet on the rack.
- Place all custard ingredients in a food processor or blender.
- Process until well combined.
- (To mix by hand: In a large bowl, whisk together the egg with the orange zest, orange liqueur, and orange juice. Mix in sour cream, sugar, and sifted flour until the mixture is well blended. Break up any lumps of flour with your fingers.) The custard can be made up to three days in advance and refrigerated.
- Arranging the Fruit.
- For peaches or nectarine: Do not peel.
- Cut the fruit into sixths.
- Starting at the outside edge of the tart, lay slices on their sides, touching each other, in two concentric circles on the bottom of the baked tart shell.
- Arrange the few remaining pieces, skin side up, in the center to fill in the gaps.
- For apricots: Do not peel.
- Cut the apricots into fourths.
- Arrange the slices in their sides, nestled together, in three concentric circles on the bottom of the baked tart shell.
- Place 2 or 3 slices in the center to fill in the gaps.
- Filling and baking the tart: Place the custard mixture in a heatproof bowl and stir it over gently simmering water until it is just warm to the touch.
- Pour approximately 2 cups of sour cream custard mixture into the tart shell.
- The tops of the fruit slices will be poking up through the custard.
- Place the tart in the oven on the heated baking sheet and bake for 40-45 minutes.
- During baking, the custard will set from the outside edge toward the center of the tart.
- Watch carefully during the last 8 minutes or so of baking, jiggling the baking sheet occasionally, so that you can remove the tart from the oven as soon as the custard has set.
- (Fruit with a high water content may give off a lot of juice when cooked, which will make the center part of the tart appear very loose. Don't think that it means that the custard hasn't set; these juices will be absorbed back into the tart as it) Cool completely.
- Slip a cardboard round underneath and remove the flan ring.
- Serve at room temperature, with Vanilla Sauce flavored with orange liqueur, or Apricot Sauce.
Nutrition Facts : Calories 2030.7, Fat 103.2, SaturatedFat 39.1, Cholesterol 287.4, Sodium 1103.2, Carbohydrate 252.8, Fiber 18, Sugar 129.1, Protein 33
RASPBERRIES WITH SOUR CREAM CUSTARD
Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.
Nutrition Facts :
PEACH & NECTARINE SOUR CREAM CUSTARD PIE
You can make this pie with all peaches or all nectarines, if you prefer, but the combination of the two seasonal fruits in creamy custard is quite simply irrestible. Use the ripest you can fine for the best flavor.
Provided by Chef mariajane
Categories Pie
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
- In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
- Let cool, slice and serve. Refrigerate any leftovers.
Nutrition Facts : Calories 2610.9, Fat 108.2, SaturatedFat 40.7, Cholesterol 498.9, Sodium 1167.4, Carbohydrate 386, Fiber 19.4, Sugar 258.1, Protein 39.4
PEACH CREAM TART
A summery and sweet tart with fresh peaches.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat the oven the 375 °F.
- To make the crust: Place the 1 1/4 cups flour, butter, and 2 tablespoons sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom with 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
- Lower the oven temperature to 350 °F.
- To make the filling: If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking.
- Combine the egg yolks, 3/4 cups sour cream, sugar and 1/4 cup flour and beat until smooth. Pour the mixture over the peaches.
- Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
- To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
- *Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.
PEACH PIE WITH SOUR CREAM
This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches.
Provided by gent500
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
- Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
- Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
- Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
- Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
- Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.
Nutrition Facts : Calories 337 calories, Carbohydrate 45.2 g, Cholesterol 113.1 mg, Fat 16.1 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 9.6 g, Sodium 239.4 mg, Sugar 28.1 g
SOUR CREAM PEACH PIE
This recipe combines the delicious flavors of peaches with sour cream and a hint of almond extract.
Provided by LESLIE VAN SLACK
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
- Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 39 g, Cholesterol 9.5 mg, Fat 12.1 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 132.9 mg, Sugar 23.1 g
PEACH-BLUEBERRY CUSTARD PIE
When it comes to the perfect summertime dessert turn to a true American Classic. Your family will love this delicious blend of peaches and blueberries in a light flavorful custard.
Provided by Chef Dennis Littley
Categories Dessert
Number Of Ingredients 16
Steps:
- I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into 1/4 inch pieces.
- Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
- Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
- Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
- Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
- Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
- Roll dough from the center to the edge to keep the dough round. The dough should be about 1 1/2 inches bigger than your pie dish.
- Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
- Keep the dough cold until you are ready to fill it.
- Preheat oven to 375 degrees
- Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
- In a bowl with a wire whisk lightly beat your egg yolks, and add sour cream, sugar, flour, and vanilla extract, just until blended and pour over peaches.
- Sprinkle blueberries evenly over your pie.
- Bake pie for 25 minutes, while the pie is baking make your streusel topping.
- with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
- After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
- Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
- If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
- Remove pie from the oven when done, and place on a cooling rack for one hour.
- You may serve this pie warm or let it cool completely.
Nutrition Facts : Calories 527 kcal, Carbohydrate 78 g, Protein 9 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 163 mg, Fiber 3 g, Sugar 49 g, ServingSize 1 serving
SOUR CREAM TARTS
"This last-minute dessert is delicious, especially with cherry pie filling on top," remarks Crystal Fogelsanger of Newville, Pennsylvania. For even quicker assembly, use a prepared 9-inch graham cracker crust.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in sour cream. Spoon about 1/3 cup into each tart shell; top with pie filling. Serve immediately.
Nutrition Facts : Calories 271 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 302mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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