VANILLA BEAN CUSTARD
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
- Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.
VANILLA CUSTARD PIE
My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
NO FAIL BEAN PIE
This is a traditional Muslim bean pie that most people have never had and even more have never made. Made with navy beans, it is surprisingly a wonderful dessert. Once you've had it, you'll love making it. There are only a few recipes for this pie and it took me years of tweaking other recipes to come up with one that actually makes an edible bean pie. This recipe you can trust to make an awesome dessert.
Provided by Imam Qadriyyah S. Mabel-Doroth
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
- In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
- Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 539.1 calories, Carbohydrate 75.2 g, Cholesterol 94.6 mg, Fat 22 g, Fiber 5 g, Protein 11.2 g, SaturatedFat 9.5 g, Sodium 585.1 mg, Sugar 45.5 g
FLAN PATISSIER (FRENCH CUSTARD PIE)
Creamy, smooth, and vanilla-flavored, this Parisian flan is the French version of custard pie and simply to die for!
Provided by stella
Categories Custard and Cream Pies
Time 7h45m
Yield 10
Number Of Ingredients 13
Steps:
- For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.
- Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.
- Grease and flour a 9-inch springform pan.
- For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.
- While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.
- Whisk egg mixture into the cooled milk, stirring constantly.
- Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.
- Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.
- Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.
- Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.
- To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.
Nutrition Facts : Calories 675.6 calories, Carbohydrate 75.3 g, Cholesterol 234.3 mg, Fat 37.2 g, Fiber 0.8 g, Protein 11.6 g, SaturatedFat 22 g, Sodium 226.2 mg, Sugar 39.7 g
VANILLA CUSTARD PIE
A cream pie filling on a graham wafer crust and topped with meringue.
Provided by katie.rose
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
- Bake in preheated oven until firm, 5 to 10 minutes.
- Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
- Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
- Refrigerate for about 3 hours before serving.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 25.8 g, Cholesterol 65.9 mg, Fat 8.8 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 119.8 mg, Sugar 20.9 g
ELEGANT VANILLA BEAN BANANA CUSTARD WITH PASTRY
I don't think I'll ever make pie again! I love making it this way because it not only looks so, so pretty but it tastes better and is easier too! I have served this to guests a few times now since coming up with this new concept, and they are blown away at how tasty and beautiful it is. You can't compare pudding made from a vanilla bean to anything else, it is just so good. They are really expensive I know. I actually order them on ebay, I know it is strange, but you can get a lot more of them for your dollar! I started adding in health foods to my pie crust pastry like flax or linseeds, but found that some of them, like the psyllium husks, actually made the crust super flaky! I don't bake a pie without them now, and who can argue with added fiber?! Give it a try, trust me, your guests will not leave disappointed!
Provided by Hot Garlic
Categories Tarts
Time 1h
Yield 6 individual, 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the pastry by sifting the flours and salt together in a mixing bowl. Add in the seeds, and husks.
- Cut-in half of the shortening with a fork or pastry blender until you have pea-sized pieces. Cut-in the remaining half.
- Add in the water, just a tablespoon at a time, and gently mix until blended. Don't over mix, but do get it nice and moist.
- Roll the dough out onto a floured surface or floured pastry mat. Cut into strips, place on a baking sheet and bake at 415 / 200 for about 10 minutes or until just starting to turn golden.
- Meanwhile start the pudding.
- In a small bowl, mix the egg yolks up with a fork and set to the side.
- In a medium saucepan mix the cornstarch, salt. Slice the vanilla bean lengthwise, and add it and the milk and begin heating over medium heat, stirring constantly.
- Once the mixture reaches a boil, let it boil for one minute.
- Then slowly add at least half of the mixture to yolks while whisking, being careful not to scramble the eggs. Carefully add it back into the pot and boil for one minute longer. At this point, if you didn't use a vanilla bean add in the vanilla extract.
- Allow pudding to cool for a few minutes, stirring so as not to get pudding skin. Add the bananas in and serve warm or refrigerate if you prefer to serve cold.
- Serve with the strips of pastry crisscrossed at the back and top with whipped cream.
Nutrition Facts : Calories 553.3, Fat 33.8, SaturatedFat 10.3, Cholesterol 142.9, Sodium 713, Carbohydrate 53.2, Fiber 2.7, Sugar 11.3, Protein 10.5
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- Combine most of the milk, butter, sugar and salt. Add 1¼ cups of the milk to a medium-sized sauce pot. Then add the butter, sugar and salt.
- Prepare the vanilla. Remove the beans from the vanilla pod by first cutting the pod in half horizontally. Then use a paring knife to vertically slice down the center of each half, but not cutting all the way through. With the back of the knife, scrape the vanilla beans into the saucepan and add the emptied pod as well. Set aside.
- Make a slurry. In a small bowl, add the egg to the remaining ¼ cup of milk and the cornstarch. Use a small whisk to blend it until it's smooth. (This is called a slurry.)
- Cook and temper. Place the saucepan with the milk-butter mixture over medium heat until the butter has melted and the sugar has dissolved. Stir, reduce the heat to low and use a ladle to add about a cup or so of the hot milk mixture to the slurry and immediately blend with the whisk. (This is called tempering.) Now you can add this to the remaining milk mixture in the saucepan and whisking constantly, bring it to a strong simmer. Once you see bubbles and the mixture has slightly thickened, it's done. It should coat the back of a spoon. (It thickens even more as it's cooling.) Remove it from the stove.
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