FROZEN CUSTARD RECIPES

Name: Vanilla custard
Total time: 35 min
Yield: 4 - 6
Ingredients: 1 vanilla pod; 600 ml whole milk; 4 large free-range egg yolks; 2 tablespoons caster sugar; 1 tablespoon cornflour

VANILLA CUSTARD | JAMIE OLIVER BAKING & DESSERT RECIPES

Vanilla custard | Jamie Oliver baking & dessert recipes image

Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn’t be easier to make. Awesome with a classic crumble.

Total Time 35 minutes

Yield 4 - 6

Number Of Ingredients 5

Ingredients

1 vanilla pod
600 ml whole milk
4 large free-range egg yolks
2 tablespoons caster sugar
1 tablespoon cornflour

Steps:

1. Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
2. Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
3. In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
4. Gradually add the warm milk, a ladle at a time, whisking well before each addition.
5. Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.

Nutrition Facts : Calories 214 calories, FatContent 12.9 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 8.8 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 14.8 g sugar, SodiumContent 0.2 g salt, FiberContent 0.3 g fibre

RHUBARB CUSTARD BARS RECIPE: HOW TO MAKE IT

Rhubarb Custard Bars Recipe: How to Make It image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 3 dozen.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 70mg sodium, CarbohydrateContent 23g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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