COFFEE CUSTARD
Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
- Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
- Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.
ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
- Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
- Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
TROPICAL CUSTARD COFFEE CAKE
Is there anything more delicious than a good coffee cake served warm with a nice cup of coffee? This recipe will produce a thin cake with a creamy custard topping! This recipe was created for the RSC #8.
Provided by Elly in Canada
Categories Breads
Time 50m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 16
Steps:
- Grease a 9 x 9-inch square pan.
- Preheat oven to 375°.
- Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture.
- In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
- Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
- Spread batter in prepared pan, set aside.
- In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
- Add coconut, drained currants, ginger and orange zest, mix well.
- Pour custard mixture over prepared batter in baking pan.
- Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
- Can be served warm or at room temperature. Enjoy!
- Any remaining coffee cake should be covered and refrigerated.
Nutrition Facts : Calories 226.9, Fat 11.8, SaturatedFat 7.9, Cholesterol 43.1, Sodium 159.6, Carbohydrate 28.2, Fiber 1.9, Sugar 14.5, Protein 3.8
COFFEE CUSTARDS
A creamy baked custard with a coffee kick. These must be chilled for atleast 3 hours before serving.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
- Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
- Remove from heat and stir in chocolate until it is melted.
- Preheat oven to 300 degrees F.
- Scald the milk.
- In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
- Whisk in the scalded milk in a stream.
- Add the espresso powder, vanilla and a pinch of salt.
- Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
- Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
- Cover pan tightly with foil.
- Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
- Let them cool completely, uncovered.
- Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
- Garnish each custard with a rosette of whipped cream.
Nutrition Facts : Calories 190.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 196.1, Sodium 59.7, Carbohydrate 22.2, Fiber 0.4, Sugar 16.9, Protein 6.4
COFFEE CUSTARD SAUCE
Categories Sauce Milk/Cream Egg Dessert Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)
COFFEE AND ORANGE CUSTARD
Make and share this Coffee and Orange Custard recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Lightly butter two 8 oz. custard cups.
- Put the eggs, milk, sugar, coffee, vanilla and orange juice concentrate in a blender and process until smooth.
- Pour into custard cups, set in a baking pan, and fill with 1 inch of boiling water.
- Bake for 45 minutes, or until knife inserted into custard comes out clean.
- Place cups on wire rack and cool 30 minutes, then cover with plastic wrap and refrigerate until chilled.
- Use a knife to loosen custard and then invert onto a plate.
- Sprinkle the orange zest and cinnamon on top.
Nutrition Facts : Calories 278.9, Fat 14.3, SaturatedFat 7.3, Cholesterol 222.5, Sodium 205.3, Carbohydrate 22.1, Fiber 0.7, Sugar 7.7, Protein 15.2
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