HALF AND HALF CUSTARD RECIPES
VANILLA BEAN CUSTARD SAMPLERS RECIPE | LAND O’LAKES
Steps:
- Place half & half in 2-quart heavy saucepan. Split vanilla beans lengthwise with sharp knife; add to half & half. Cook over low heat 10-15 minutes or until heated through. Remove from heat; cool 30 minutes. Remove vanilla beans from half & half. Using the back side of table knife, scrape seeds from pods. Place seeds into half & half. Discard pods.
- Combine sugar and cornstarch in another 2-quart heavy saucepan; mix well. Gradually whisk in half & half mixture. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture thickens and comes to a boil. Remove from heat.
- Place egg yolks in bowl; stir half of hot custard mixture into egg yolks. Stir egg yolk mixture back into remaining custard mixture in saucepan. Cook over medium heat, stirring constantly and scraping sides and bottom of pan, 1-2 minutes or just until mixture boils. Do not overcook.
- Spoon custard into 8 small glasses or serving dishes. Top each with berries or shaved chocolate, if desired. Sprinkle with raw sugar, if desired. Cover; refrigerate 2 hours until chilled.
Nutrition Facts : Calories 160 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 30 milligrams, CarbohydrateContent 17 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 3 grams
VANILLA BEAN CUSTARD SAMPLERS RECIPE | LAND O’LAKES
Steps:
- Place half & half in 2-quart heavy saucepan. Split vanilla beans lengthwise with sharp knife; add to half & half. Cook over low heat 10-15 minutes or until heated through. Remove from heat; cool 30 minutes. Remove vanilla beans from half & half. Using the back side of table knife, scrape seeds from pods. Place seeds into half & half. Discard pods.
- Combine sugar and cornstarch in another 2-quart heavy saucepan; mix well. Gradually whisk in half & half mixture. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture thickens and comes to a boil. Remove from heat.
- Place egg yolks in bowl; stir half of hot custard mixture into egg yolks. Stir egg yolk mixture back into remaining custard mixture in saucepan. Cook over medium heat, stirring constantly and scraping sides and bottom of pan, 1-2 minutes or just until mixture boils. Do not overcook.
- Spoon custard into 8 small glasses or serving dishes. Top each with berries or shaved chocolate, if desired. Sprinkle with raw sugar, if desired. Cover; refrigerate 2 hours until chilled.
Nutrition Facts : Calories 160 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 30 milligrams, CarbohydrateContent 17 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 3 grams
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FARM FRESH SWEDISH BAKED CUSTARD RECIPE - FOOD.COM
Growing up on a dairy farm in Minnesota, there were always fresh eggs available from our chickens. When eggs were especially plentiful, Grandma would always make this baked custard to "use them up." What's nice about this recipe is that the leftover 2 egg whites are wonderful to save and freeze, for use in boiled frostings or angel food cake, so nothing is wasted.
This is a very "eggy" tasting, buttercup-yellow custard, which is why you're making custard, after all. I've made it with milk, Half & Half and whipping cream, but always go back to "just" milk. It keeps the dessert light and simple; when a heavier milk product is used, it becomes too heavy and too much like creme brulee, not that there's anything wrong with that! LOL But, baked egg custard should taste light, sweet, and egg-rich, with you always wanting more!
We eat it warm, cool, cold. We eat it plain or with Swedish Stewed Fruit served on top. Any way that we can enjoy this baked custard, we do!
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 195.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 195.4 per serving
- Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
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PASTRY CREAM OR VANILLA CUSTARD - OLGA'S FLAVOR FACTORY
Feb 13, 2014 · Pastry Cream or Vanilla Custard. 2 cups half and half. ?-1/2 cup sugar, plus 2 Tablespoons sugar. ? teaspoon salt. 5 egg yolks. 3 Tablespoons cornstarch. 4 Tablespoons butter. 1 vanilla bean or 2 teaspoons vanilla extract. 1-2 teaspoons cognac, optional Instructions.
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Jun 19, 2019 · Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup. Pour mixture into cooled piecrust. Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning.
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