Vanilla Orange Custard Food
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.
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.
VANILLA-ORANGE CUSTARD RECIPE
Berkeley's Chez Panisse Cafe -- the casual spot above the more famous restaurant -- is one of my favorite places in the world to eat. What I love about it is not its inventiveness, but rather the opposite. It does simple, seemingly obvious dishes perfectly, in a way that makes you appreciate them anew. I don't recall ever looking at the menu and thinking, "Gee, I wonder how they did that"; instead I almost always think, "I can't wait to taste that . . . and that . . . and that."The green salad, for instance. On the face of it, it's pedestrian: a mix of greens, a vinaigrette, there you go. But the combination of flavors and textures of the lettuces is perfect, as is the balance of acid and oil, and the ratio of dressing to greens (just enough to moisten, never so much as to wet).Every order gives me a deeper understanding of the virtues of a simple salad and makes me determined to go home and perfect it for myself.This, in short, was what I was hoping to get from "The Art of Simple Food," the new book from Chez Panisse founder Alice Waters. But "Art" is, quite simply, a bit of a mess.Certainly, the seven previous books from the restaurant (also produced by Waters and her team of literary accompanists, including Fritz Streiff and Patricia Curtan) are among the most-used in my library. And the title certainly suggests that the book will be a "how-to" guide to achieving Chez Panisse's brilliant simplicity. Indeed, the book seems to be organized with that intent: The chapters are arranged by technique -- roasting, frying, slow-cooking, simmering, grilling, etc. And each includes some general theoretical notes followed by three or four recipe examples, each with a handful of variations. In the second half of the book there are more recipes.But instead of going for the specific, Waters went for the encyclopedic. Rather than a master cook's teaching guide, what is delivered is nothing more than a compendium of standard formulas, a kind of au courant "Joy of Cooking."And instead of being the culinary bible for a new generation that I'd hoped for, it feels like nothing more than a tacked- together collection of sketchy recipes for dishes better presented elsewhere (including, in some cases, previous Chez Panisse books).Does anyone really need another recipe for beef stew, even if it comes with the Chez Panisse imprimatur? Well, perhaps, if it was written in such a way that it helped you understand what separates a great stew from a good one. But, puzzlingly, what we get in "Art" is nothing more than a pretty standard version (brown the beef, reduce wine, braise beef, wine and stock with carrots, onions and a ton of garlic) told in only a little more detail than that.'Joy' as the modelThis is the problem with the "Joy of Cooking" model (which "Art" follows right down to the way the ingredients and techniques are interwoven and the typography used). The best editions of "Joy" were written as recipe collections at a time when our shelves were not sagging with cookbooks. And they were written for people who already knew how to cook and so could get by on fairly scant instruction.Today, pretty much anybody who is likely to cook probably already has one or two standard recipe collections at least as good as "The Art of Simple Food." And those who don't are going to need a lot more instruction than "cook until done."The stew was pretty good, though there was so much liquid I'd consider it more of a daube. And, in fact, when I reheated the leftovers with some black olives (according to one of Waters' variations), it was really good.But while cooking it, I couldn't help but think of Judy Rodgers' "Zuni Cafe Cookbook," which by its careful -- nearly neurotic -- description manages to teach so much more about cooking with far fewer (and, it must be said, more interesting) recipes. And of Thomas Keller's "Bouchon," with its careful observation and surprising twists of technique.What I wanted to learn about the beef stew from Waters was what Keller calls the "points of finesse" in the recipe: which cuts to use and why; how to maintain heat during browning so you get deep color without scorching; what a perfect simmer looks like; what is the perfect texture for the meat; how do you balance the final seasonings to make the dish come alive.In short, I want to know why this pretty good beef stew, if served at Chez Panisse, would surely be extraordinary. Waters offers no clue.There are tidbits that deliver on the promise. The warmed olives are brilliant -- rinse regular olives, combine them in a pan with a little olive oil, a couple whole garlic cloves, some red pepper and some herbs and heat them just until they are warmed through. Even canned kalamatas come out tasting deep and bright. (Indeed, the "small dishes" section seems to be strongest: The roasted almonds with herbs were good, as were the cheese puffs.)There are explanatory essays, certainly, and some of them are fairly helpful. With the onion tart, for example, it is correctly pointed out that onions will vary in juiciness according to season and storage and that really moist onions should be drained before being added to the tart shell.But our trust is shaken by the recommendation immediately following that "sweet Walla Walla, Vidalia and Bermuda onions . . . bake up almost as sweet as honey." In the first place, Bermudas may be sweeter than storage onions, but technically they are not sweet onions.More important to a cook, true sweet onions such as Walla Walla and Vidalia aren't actually sweeter than other types but are just lower in acid. They taste sweet when eaten raw but when cooked are about as honeyed as water.In fact, perversely, given the nature of the restaurant and Waters' admirable dedication to finding and supporting the finest small farmers, the book almost completely ignores the choosing of ingredients beyond the platitudinous recommendation to buy organic -- something that may be philosophically correct but certainly has nothing to do with predicting flavor.After the beef stew, the onion tart, with a crisp, flaky crust and buttery sweet onions, was the most successful of the eight recipes I tested, though in a very low-key way. I used the variation that included half a dozen halved grape tomatoes, and it made a good appetizer when served with Champagne. It was even better topped with anchovies and black olives, a la pissaladiere.The apple tart I tried another night was much less successful -- though perhaps this was due to a typographical error. The dessert used the same dough as the onion tart (both are actually free-form galettes), and it is a very good one -- easy to make even without a food processor or mixer -- and fun to work with.But for one tart, the recipe calls for 3 pounds of apples, peeled, cored and sliced, which are somehow supposed to be arranged following maddeningly vague instructions, so that they wind up one-and-a-half layers deep. .First off, if anyone can tell me how to arrange sliced apples one-and-a-half layers deep, I'll be very grateful. I gave it my best shot, but after three attempts, I threw up my hands and just arranged the apples as best I could. And when I was done, I still had more than half of them left over. Checking other books (including Lindsey Shere's splendid "Chez Panisse Desserts," my pastry bible), I can't help but think that there were supposed to be three apples, not 3 pounds.Minor deviationThere was another puzzling deviation from the Shere book, though more minor. The recipe for oven-baked custard in "Art" instructs you to place the cups in the water bath and seal the pan tightly with aluminum foil. This resulted in trapped steam condensing on the foil lid and marring the surface of the custards. In "Desserts," the instruction says to "just lay a sheet of foil on top" -- not seal it -- so the steam has a way to escape. The flavor is good either way, but the appearance is much better in the earlier version.And as for that sparkling Chez Panisse green salad I so treasure? According to "Art," it is based on a vinaigrette that starts by pounding a whole raw garlic clove to a paste for just four servings -- which turns out to be enough garlic to season everyone's palate for the next three courses.If you want the real version, you'll have to go to the "Chez Panisse Cafe Cookbook" -- another of my favorites -- where you will find that the clove should be only bruised and then removed after the vinaigrette has steeped but before dressing the greens. That seemingly small change makes a huge difference, lending a slight garlicky sweetness to the dressing without overpowering it.Actually, if you don't already have it, you'd be much better off just buying that book in the first place. You'll learn more and eat better with those few recipes than you would from "Art's" many.
Provided by Russ Parsons
Categories DESSERTS
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Whisk the egg yolks in a medium bowl. Pour the heavy cream into another medium bowl. In a small saucepan, combine the half-and-half and sugar. Split the vanilla bean lengthwise, scrape out the seeds into the saucepan and add the bean. Heat the contents over medium heat just until steaming.
- When the mixture is warm, remove from the heat and whisk it into the egg yolks. Strain this mixture into the cold cream and mix well. Remove the vanilla bean from the strainer and squeeze all the seeds and liquid from it back into the custard mix, then discard the bean. Mix in the orange liqueur. The mixture can be refrigerated, tightly covered, for up to two days.
- When ready to bake, heat the oven to 350 degrees. Pour the mixture into a 2 1/2 -cup custard mold, or into four (one-half-cup) custard cups. Place the mold or cups into a large, deep pan and pour in hot water until it reaches about halfway up the sides. Cover the top of the pan loosely with foil. Bake until the sides of the custards are set but the center is still soft when jiggled, about 50 minutes for the large mold and 25 to 30 minutes for the smaller cups.
- Remove from the water bath and let cool. Serve warm, or cool in the refrigerator.
ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
- Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
- Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
ORANGE VANILLA FROZEN CUSTARD
Steps:
- 1. Whisk cornstarch and 1/2 c. milk in a small bowl until smooth. Whisk in eggs, sugar and salt in a med saucepan, whisk in the cornstarch and the remaining 1 c. milk. Cook over low heat, stirring until thick enough to coat a spoon. 7 or 8 min. (do not boil) Pour through a fine mesh sieve into a bowl. Set bowl in a larger bowl filled with ice water. Add the cream and stir until cool. Remove from ice water bath and stir in the vanilla and the orange juice. Cover and chill until cold.
- 2. Freeze the custard in an ice cream maker according to the manufacturer's directions.
VANILLA CUSTARD
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser consistency than most puddings.
Categories Dessert Freeze/Chill Quick & Easy Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
- While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
- Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
- Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
VANILLA/ORANGE CUSTARD ICE CREAM
Swirl orange and vanilla ice cream together to make Creamsicle-type ice cream. Delicious! Orange flavoring is used for candy-making.
Provided by manushag
Categories Dessert
Time 1h
Yield 1 Gallon
Number Of Ingredients 9
Steps:
- Beat eggs in a small bowl and set aside.
- Heat half and half in a heavy sauce pan.
- Add sugar and corn syrup.
- Slice open vanilla bean and add to pot. Of using vanilla extract, add vanilla at the same time as heavy cream.
- When almost simmering, slowly add a half cup of hot milk to eggs, whisking quickly.
- Add tempered eggs to pot and whisk quickly.
- Cook on low for 3 minutes. Remove from heat.
- Pour through fine mesh strainer to remove any cooked egg particles, and vanilla bean.
- Cool before adding heavy cream and vanilla extract, if using.
- Divide into 2 bowls. Add orange juice concentrate and orange flavoring to one bowl. Stir and taste. Add more, if necessary, until taste is to your liking.
- Chill in refrigerator four hours or overnight, before freezing in your ice cream maker. Freeze plain vanilla first. Remove to container and place in your freezer. Freeze orange mixture. Swirl into vanilla, or Freeze in separate container.
Nutrition Facts : Calories 4122.9, Fat 274, SaturatedFat 166.3, Cholesterol 1478.7, Sodium 1280.1, Carbohydrate 390.4, Fiber 0.6, Sugar 269.2, Protein 51.8
VANILLA CUSTARD
John Torode's simple vanilla custard is a must-have indulgent addition to any pudding
Provided by John Torode
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
- Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.
Nutrition Facts : Calories 228 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Protein 8 grams protein, Sodium 0.17 milligram of sodium
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