Buttermilk Custard Recipes

WARM APPLE BUTTERMILK CUSTARD PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
• To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
• Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
• Place in preheated oven and bake for 30 minutes.
• To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
• Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

LEMON-BUTTERMILK CUSTARDS

Steps:

• Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
• Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
• Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
• Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.

BUTTERMILK CUSTARD WITH RASPBERRY SAUCE

Steps:

• In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.
• In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.
• Make the sauce: Puree raspberries, sugar, and lemon juice in blender. Strain through sieve into bowl, pressing with a spatula. Adjust consistency with water, if necessary.
• To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.

BUTTERMILK CUSTARD

Steps:

• see above

BUTTERMILK CUSTARD PIE

Steps:

• Prepare a 9-inch pie shell and set aside.
• Mix sugar an flour.
• Blend in butter, eggs, buttermilk, orange extract and orange rind. Beat until mixture is very smooth.
• Pour into unbaked pie shell and bake at 350° until pie is set, about 45 minutes.
• Serve warm or chilled, topped with slices of kiwi and strawberries, if desired.
• If you like, add whipped cream for garnish.