Apricot Rice Custard Recipes

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APRICOT RICE CUSTARD



Apricot Rice Custard image

Creamy rice custard drizzled with apricot sauce makes a comforting dessert or a refreshingly different breakfast. As a young mother, housewife and substitute teacher, I haven't been cooking all that long, but it's easy to impress people with this recipe since it's simple and delicious. -Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 14

1 cup uncooked long grain rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Dash ground cinnamon
SAUCE:
1 can (8-1/2 ounces) apricot halves
1 can (8 ounces) crushed pineapple, undrained
1/3 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

Steps:

  • In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160° or coats the back of a metal spoon (do not boil). , Remove from the heat; stir in extracts and cinnamon. , For sauce, drain apricot syrup into a small saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 minutes, stirring occasionally. Serve sauce and custard warm or chilled.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT CUSTARD TART



Apricot Custard Tart image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 6 to 8 servings

Number Of Ingredients 14

13 ounces (about 5) ripe apricots
1 prebaked 9 1/2-inch tart shell, recipe follows
1 cup granulated sugar
2 large egg yolks
3/4 cup heavy cream
2 tablespoons all-purpose flour
Pinch salt
1/4 cup (1 ounce) sliced almonds
1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch salt
12 tablespoons (1 1/2 sticks) cold unsalted butter

Steps:

  • Preheat the oven to 325 degrees F.
  • Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside.
  • Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots.
  • Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
  • In a small bowl, mix the egg and cream together. Set aside.
  • In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point.
  • Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
  • Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
  • Yield: 1 (9 1/2-inch) tart shell

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