CRANBERRY CUSTARD RECIPES

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CRANBERRY CUSTARD TRIFLE | ALLRECIPES



Cranberry Custard Trifle | Allrecipes image

Cranberries, cream, and cake make the perfect combo in this lower-sugar and reduced-calorie trifle using Stevia In The Raw®.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips    In The Raw® Sweeteners

Total Time 3 hours 20 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 16 1-cup servings

Number Of Ingredients 28

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
2 sticks unsalted butter, softened
1 cup white sugar
1 cup Stevia In The Raw® Bakers Bag
6 large eggs
2 teaspoons vanilla
2 cups water
1 cup white sugar
1 cup Stevia In The Raw® Bakers Bag
1 pound fresh cranberries
Finely grated zest of 1 orange
¼ cup white sugar
¼ cup Stevia In The Raw® Bakers Bag
3 egg yolks
1 large egg
2 tablespoons cornstarch
¼ teaspoon fine sea salt
1?½ cups whole milk
1 teaspoon vanilla
1?½ cups fresh cranberries
1 egg white, beaten
½ cup white sugar
¾ cup chilled heavy cream
1 tablespoon Stevia In The Raw® Bakers Bag
½ teaspoon vanilla
Zest of 1 orange, cut into thin slivers

Steps:

  • Preheat oven to 350 degrees F. Butter and flour two 8-inch cake pans and line bottoms with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat butter, sugar, and stevia until light and fluffy, 4 to 5 minutes. Beat in eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Stir in flour mixture until just combined.
  • Divide batter evenly between cake pans. Smooth tops and bake, rotating pans halfway through baking, until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in pans on a rack for 10 minutes, then unmold onto rack to cool completely, at least 1 hour.
  • For cranberry sauce, combine water, sugar, stevia in a large saucepan. Bring to a boil and boil 5 minutes. Add cranberries and orange zest and reduce heat to simmer gently until berries are translucent, about 5 minutes. Transfer to a bowl to cool completely.
  • For custard, whisk sugar, stevia, egg yolks, egg, cornstarch, and salt together in a medium bowl. Bring milk to a simmer in a medium saucepan. Whisking constantly, pour half the milk into the egg mixture. Pour egg mixture, whisking constantly, back into saucepan with remaining milk. Cook, stirring constantly, over medium-low, until custard thickens, about 2 minutes.
  • Scrape custard into a bowl and stir in vanilla. Place a piece of plastic wrap directly on the surface of custard, and chill until cold, at least 2 hours.
  • For frosted cranberries, toss cranberries with egg white to lightly coat. Roll cranberries in sugar, then spread out in a single layer on a baking sheet and let dry for 2 hours at room temperature.
  • When ready to assemble trifle, make whipped cream. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat cream, stevia, and vanilla on medium speed until stiff. Beat custard in a medium bowl until creamy.
  • To assemble, cut cakes into 1-inch chunks. Scatter half the cake cubes in a 2- to 3-quart glass trifle bowl. Spread half the cranberry sauce on top. Top with half the custard. Top with remaining cake cubes, then cranberry sauce, then custard. Spread whipped cream evenly on top, and decorate with frosted cranberries and orange zest.

Nutrition Facts : Calories 410.6 calories, CarbohydrateContent 54.1 g, CholesterolContent 167.8 mg, FatContent 19.6 g, FiberContent 2.2 g, ProteinContent 6.3 g, SaturatedFatContent 11.3 g, SodiumContent 196.1 mg, SugarContent 37.3 g

CRANBERRY CUSTARD PIE RECIPE | REAL SIMPLE



Cranberry Custard Pie Recipe | Real Simple image

Provided by Lindsay Hunt

Total Time 8 hours 45 minutes

Yield Serves 8

Number Of Ingredients 16

For the piecrust:
1 recipe Basic Flaky Piecrust or 1 prepared piecrust
all-purpose flour, for rolling
For the custard:
½ cup all-purpose flour, spooned and leveled
½ cup sugar
½ teaspoon fine salt
1?¾ cups whole milk
5 large egg yolks, beaten
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
For the topping:
3 cups fresh or frozen cranberries
½ cup sugar
1 tablespoon grated orange zest, plus 2 s orange juice
pinch fine salt

Steps:

  • Prepare the piecrust: Roll the dough into a 12-inch circle on a floured work surface. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. (Watch this video for a how-to.) Chill for at least 30 minutes.
  • Heat oven to 350° F. Prick the bottom of the dough with a fork. Line the dough with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake until dry, 45 to 50 minutes. Remove the beans and foil.
  • Make the custard: Reduce oven to 325° F. Whisk together the flour, sugar, and salt in a large bowl. In a separate bowl, whisk together the milk, egg yolks, butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk until well combined (make sure there are no lumps).
  • Pour the mixture into the parbaked piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool; chill in the refrigerator until firm, 4 to 5 hours.
  • Make the topping: Combine the cranberries, sugar, orange zest and juice, and salt in a medium pot and cook over medium-high heat, stirring often, until the liquid thickens and some of the cranberries burst, 5 to 8 minutes. Transfer to a shallow bowl and chill until cold, 30 minutes to 1 hour.
  • Spread the cranberry mixture on the pie and serve immediately. Or refrigerate the pie and topping separately for up to 2 days.

Nutrition Facts : Calories 432 calories, CarbohydrateContent 57 g, CholesterolContent 175 mg, FatContent 19 g, FiberContent 3 g, ProteinContent 9 g, SaturatedFatContent 11 g, SodiumContent 323 mg, SugarContent 31 g

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