Broiled Apricots With Stirred Custard Recipes

BROILED APRICOTS WITH GINGER WHIPPED CREAM

Steps:

• Heat broiler to high, with rack set 4 inches from heat. Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate.
• Place apricots, cut side up, on a rimmed baking sheet. Dividing evenly, top with brown sugar, butter, and cardamom. Broil until apricots just begin to char, 2 to 5 minutes. Top apricots with whipped cream, and serve immediately.

BROILED APRICOTS WITH STIRRED CUSTARD

Steps:

• Make the custard: In the bowl of an electric mixer, combine the egg yolks and sugar. Beat on medium-high speed until pale yellow and thick, 4 to 5 minutes. Reduce speed to low, and add flour. Beat just to combine, about 30 seconds.
• In a medium saucepan, scald milk and vanilla bean over medium heat. Discard vanilla bean. With mixer running, pour half the milk into egg mixture, and beat until smooth. Return the mixture to saucepan, and set over medium heat, whisking constantly until mixture just begins to bubble, about 3 to 4 minutes.
• Transfer the mixture to a large bowl; cover with plastic wrap touching surface to prevent a skin from forming. Refrigerate until needed, up to 3 days.
• Make apricots: Heat broiler. Halve apricots along their natural line; remove pits. Place halves on a baking sheet, cut side up. Fill each cavity with 1/2 teaspoon each of butter and brown sugar.
• Place apricots under the broiler 3 inches from heat. Cook until the butter has melted, the sugar has started to bubble and caramelize, and the apricots have softened, about 3 minutes, depending on ripeness of the fruit. Let cool slightly.
• When ready to serve, spoon custard into individual serving bowls, dividing evenly; garnish each portion with 2 or 3 broiled apricot halves.

TIETON APRICOT TART WITH BASIL CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl. Cut in butter with a pastry blender until mixture is in pea-sized crumbles. Stir in buttermilk until dough comes together.
• Press dough evenly over the bottom and 1/2 inch up the sides of a 12x16-inch tart pan or sheet pan.
• Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.
• Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.
• Cook milk mixture over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low. Remove basil sprigs with tongs and discard. Whisk vigorously until custard thickens, about 1 minute.
• Set a wire mesh strainer over a large bowl. Pour custard into the strainer; use a rubber spatula to press it through the strainer into the bowl. Whisk vanilla extract into the custard. Press a piece of plastic wrap directly onto the surface. Refrigerate until cold, about 3 hours.
• Pour cooled custard over crust; spread evenly to edges of crust with a rubber spatula. Arrange apricot slices on top.
• Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

APRICOT CUSTARD TART

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