BOURBON CUSTARD RECIPE
Delicious dessert for after a great dinner!
Provided by Penny Hall
Categories Puddings
Time 10m
Number Of Ingredients 8
Steps:
- 1. Place a medium glass bowl in the refrigerator to chill. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk. Cook, stirring constantly, until custard coats a wooden spoon quite thickly, about 5 minutes. Immediately pour the custard into the chilled mixing bowl; cover and place in the refrigerator until custard is cold, about 2 hours. When the custard is chilled, stir in the bourbon. Serve in dessert cups, topped with sweetened whipped cream. Sprinkle a little nutmeg or cinnamon over the whipped cream.
EGGNOG CUSTARD
Steps:
- Preheat oven to 325 degrees.
- Mix the milk, sugar, egg yolks, cream, bourbon and brandy together until well blended but not frothy. Strain through a fine sieve and season with nutmeg.
- Pour the custard into eight four-ounce ramekins.
- Place a towel in the bottom of a baking pan large enough to hold all the ramekins. Put the ramekins in the pan on top of the towel; the towel keeps them from sliding around. Pour in enough boiling water to come halfway up the sides of the ramekins. Cover with a sheet of aluminum foil.
- Bake 20 to 25 minutes, until the custard is firm. Allow to cool to room temperature, then chill before serving.
CUSTARD BREAD PUDDING WITH BOURBON SAUCE
This is one of my most requested sweet recipes. When this bread pudding bakes. The top of the bread pudding gets a little crispy, the middle is moist and the bottom layer is simply just custardy. It seems as though most, soak their bread, I choose not to soak, because I enjoy the different layers I get when I don't. The...
Provided by Susan Wong
Categories Other Desserts
Time 1h20m
Number Of Ingredients 15
Steps:
- 1. To Make the BREAD PUDDING; Cut bread into small cubes.Toss the bread cubes together and place them in a 9 X 13 casserole.
- 2. Preheat oven to 325 degrees.
- 3. Mix the cream, eggs, sugar, cinnamon and vanilla together well and pour over bread. Press the bread down with a fork to get all the bread coated in the custard.
- 4. Place the 9 X13 dish into a large roasting pan and fill roasting pan with boiling water to reach half way up the side of the 9 X 13 dish.
- 5. Bake for 55 minutes to an hour or until a knife comes out clean.
- 6. TO MAKE THE BOURBON SAUCE; Place the butter, water, sugar and salt in a bowl over a double boiler. Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
- 7. Remove from heat and beat in one egg at a time with a whisk until mixed well. Add bourbon and mix to blend.
- 8. Return to the double boiler and cook for another 3 - 5 minutes to cook the eggs and some of the alcohol off.The sauce will thicken as it cools. Refrigerate leftover sauce.
- 9. To see my original post with more notes and thoughts visit my blog at http://susan-thinkingoutloud.blogspot.com/2010/06/custard-bread-pudding-with-bourbon.html#more
CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE
Categories Bourbon Chocolate Fruit Dessert Bake Thanksgiving Currant Orange Winter Bon Appétit
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Crust:
- Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
- For Filling:
- Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
- Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
- For Orange Custard Sauce:
- Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.
EGGNOG CUSTARDS
Categories Bourbon Milk/Cream Egg Dessert Bake Christmas Vegetarian Winter Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; steep 15 minutes. Discard vanilla bean.
- Whisk yolks, sugar, bourbon, 1/8 teaspoon nutmeg and salt in large bowl to blend. Gradually whisk in hot half and half mixture. Strain custard into 4-cup glass measuring cup.
- Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard equally among cups. Cover each cup with foil. Pour enough hot water into pan to come halfway up sides of custard cups. Bake until custard is just set around edges but still soft in center, about 45 minutes. Remove cups from water. Remove foil and cool. Cover custards and chill until cold, at least 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.)
- Sprinkle additional nutmeg over custards. Garnish with strawberries.
BOURBON ICE CREAM
The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.
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5/5 (1)Total Time 4 hrs 30 minsServings 6
- Prepare the Vanilla Custards: Place milk and cream in a large saucepan. Split vanilla bean pod lengthwise. Scrape seeds out of pod, and add seeds and pod to milk mixture. Cook milk mixture over medium-high, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat. Remove and discard vanilla pod. Add bourbon to milk mixture; whisk to combine.
- Whisk together sugar and cornstarch in a large bowl, and whisk into hot milk mixture. Cook over medium, whisking constantly, until mixture thickens and just comes to a boil, 4 to 5 minutes. Remove from heat.
- Whisk egg yolks in a medium bowl until smooth. Slowly drizzle one-fourth of the milk mixture into egg yolks, whisking constantly. Gradually pour yolk-milk mixture into remaining milk mixture in saucepan, whisking constantly. Cook over medium-high, whisking constantly, until mixture thickens and just begins to bubble, 3 to 5 minutes. Pour mixture evenly into 6 (1-cup) glasses. Chill in the refrigerator until firm, about 4 hours.
- To serve, spoon 1 ½ tablespoons Bourbon-Caramel Sauce on top of each chilled custard. Dollop each custard with sweetened whipped cream. (Reserve remaining Bourbon-Caramel Sauce for another use.)
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
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