Brandied Fruit Custard Recipes

BRANDY CUSTARD

Steps:

• Bring milk and cream to the boil in a saucepan.
• Whisk together egg yolks, sugar and cornflour.
• Pour milk and cream mixture over egg, sugar and cornflour mixture slowly, whisking to combine.
• Pour mixture back into the saucepan and heat gently, whisking regularly.
• Mixture should thicken within 5 minutes. Don't allow mixture to boil.
• Once thickened, remove from heat.
• Add brandy and whisk through to combine.
• Serve immediately or allow to cool a little before covering with plastic food wrap and storing in the fridge.

BRANDIED PEACH CUSTARD PIE

Steps:

• Preheat the oven to 450 degrees.
• For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
• For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
• For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
• For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
• For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

BRANDIED CRANBERRY FRUIT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Line a 9-inch pie pan with your favorite pastry. In a large bowl, combine orange, lemon juice, peach pie filling, cranberries, raisins, sugar, tapioca, and 1/3 cup brandy. Mix well. Spoon filling mixture into pie crust. Top the pie with another crust and seal and flute the edges. Cut slits into the top crust. Cover the edge of the pie with aluminum foil to prevent excessive browning. Bake for 40 minutes. Remove the foil and bake an additional 20 minutes until the crust is browned. Place pie on rack to cool.
• Icing: Mix the confectioners' sugar, butter, and remaining 1 1/2 teaspoons brandy in a small bowl until smooth. Gently drizzle or spread over cooled pie.

BRANDIED FRUIT CUSTARD

Steps:

• 22 graham crackers, rolled fine 1/3 c. sugar 1/4 c. butter 3 eggs, well beaten 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla 1/3 c. white sugar the fruit from the Brandied fruit starter or 1 qt. fresh blueberries ( 1 can pie filling [blueberry, cherry or peach] or try 1 qt. fresh strawberries) Whipping cream (for serving) FOR CANNED PIE FILLINGS: 1 tbsp. lemon juice (only) FOR BRANDIED FRUIT or FRESH BERRIES: 2 tbsp. cornstarch 1 c. water 1 tbsp. lemon juice 1/2 c. sugar Blend the 1/3 cup sugar and 1/4 cup butter with the crushed graham cracker crumbs. Pat this mixture firmly in bottom of 13 x 9-inch baking pan. Beat together until creamy the cream cheese with beaten eggs, 1/3 cup sugar and vanilla. Pour over crumb mixture and bake in 350 degree oven for 15 minutes, or until lightly browned on edges and center nearly set. Cool. If using canned pie filling, mix lemon juice with it before adding to cool custard. Then chill about 8 hours before serving cold with sweetened whipped cream.
• FOR CANNED PIE FILLINGS: 1 tbsp. lemon juice (only) FOR BRANDIED FRUIT or FRESH BERRIES: 2 tbsp. cornstarch 1 c. water 1 tbsp. lemon juice 1/2 c. sugar For fresh berry filling, sort out 2 cups or less of poorest looking or least ripe berries, stem or clean them and crush with potato masher in small saucepan. Add cornstarch, water and sugar, and cook over low heat, stirring constantly until thick. Remove from heat. Add lemon juice. Cool only slightly before adding the rest of the cleaned berries. (If using strawberries, cut most of any larger ones into smaller slices.) Add the combined berry mixture carefully over cooled custard layer. Chill several hours before serving cold with sweetened whipped cream. Serves 12 to 15.

BRANDIED FRUIT STARTER

Steps:

• 1. 1 (15 1/4 oz.) can pineapple chunks, drained 1 (16 oz.) can sliced peaches, drained 1 (17 oz.) can apricot halves, drained 1 (10 oz.) jar maraschino cherries, drained 1-1/4 c. sugar 1-1/4 c. brandy
• 2. Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times. Two is better

FRIENDSHIP BRANDY FRUIT STARTER

Steps:

• TO START: Combine all ingredients in a clean, large glass jar.
• Stir gently with wooden spoon.
• Cover and let stand at room temperature for three weeks, stirring at least twice a week.
• Fruit is fermented when it is translucent.
• CARE AND FEEDING: Stir mixture daily.
• Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
• Cover and let stand at room temperature at least three days before using.
• Do not add fruit more often than once every two weeks.
• Do not delay adding fruit for more than one or two days past schedule.
• IMPORTANT: To keep the starter going, retain at least three cups at all times.
• SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
• Do this just before you would do a normal feeding.
• Feed each portion.
• Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
• Search on "friendship fruit" to find recipes that use this.
• There is also a Friendship Sourdough Starter (Recipe #647936) - yum!

BRANDIED DRIED FRUIT

Steps:

• In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
• Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

BRANDIED CHERRY CLAFOUTI

Steps:

• Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
• Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
• Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.