STRAWBERRY SHORTCAKE CUSTARD RECIPES

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STRAWBERRY LEMON CUSTARD SHORTCAKE RECIPE - FOOD.COM



Strawberry Lemon Custard Shortcake Recipe - Food.com image

I just had to buy the June issue of Canadian Living so I could make the cover recipe! I made some changes to the biscuit portion - you could substitute with sponge or angel food cake, if you prefer. Standing time has not been included.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 19

2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 cup cold butter, cubed
1 cup milk
1 1/2 teaspoons lemon juice
1 tablespoon coarse sugar
4 egg yolks
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon zest
3 tablespoons lemon juice
4 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons brandy (optional)
whipping cream

Steps:

  • BISCUITS: Sift dry ingredients together; mix in zest.
  • Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
  • Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
  • Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
  • Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
  • Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
  • CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
  • In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
  • Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
  • Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
  • Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
  • BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
  • ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
  • Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
  • Spoon more strawberries onto each biscuit top followed by whipped cream.

Nutrition Facts : Calories 558.7, FatContent 23.2, SaturatedFatContent 13.6, CholesterolContent 183.6, SodiumContent 410.1, CarbohydrateContent 78.9, FiberContent 3.4, SugarContent 32.1, ProteinContent 10.8

STRAWBERRY CUSTARD TORTE RECIPE: HOW TO MAKE IT



Strawberry Custard Torte Recipe: How to Make It image

"This elegant dessert is as beautiful as it is delicious," says Brenda Bodnar from Euclid, Ohio. "Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming."

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 package (12 ounces) frozen sweetened sliced strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional

Steps:

  • Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled., Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

Nutrition Facts : Calories 360 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 364mg sodium, CarbohydrateContent 55g carbohydrate (37g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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