Custard Crown Recipes

CUSTARD CROWN

Custard Crown image

A majestic mold lavish with ladyfingers and candied fruit, ribboned with whipped cream. Found in Mom's recipe box, clipped from an unidentified magazine.

Provided by DrGaellon

Categories Dessert

Time 2h20m

Yield 8-12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup golden raisin
1/4 lb chopped candied pineapple
1/4 cup apricot preserves
6 ounces ladyfingers
6 eggs
1/2 cup sugar
2 1/2 cups milk
1/4 cup Cointreau liqueur or 1/4 cup Grand Marnier
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 325°F.
Place raisins in a small saucepan; cover with water. Heat to boiling; remove from heat and let stand 5 minutes. Drain and discard water.
Combine raisins, pineapple and preserves in small food processor; pulse until almost smooth.
Butter the bottom and sides of a 6-cup ovensafe mold. Line bottom with baking parchment or waxed paper. Place a layer of ladyfingers in bottom, covering bottom fully. Spread 3 tbsp of fruit mixture over ladyfingers. Stand ladyfingers, touching side by side, around sides of mold, lining it completely.
Beat eggs in a medium bowl. Add 1/2 c sugar, milk and Cointreau.
Ladle 1 c of custard mixture into mold. Top with another layer of ladyfingers. Spread another 3 tbsp fruit over ladyfingers. Pour in ½ c custard mixture. Continue layering ladyfingers, fruit and custard until all are used up.
Cover mold tightly with aluminum foil. Place mold in large roasting pan. Place pan on oven rack and pour boiling water around mold to 1" below the top of the mold. Bake in preheated oven 2 hours or until top is firm. Transfer mold to a rack and cool 1 hour. Place mold in refrigerator and chill at least 4 hours or overnight.
To unmold, run a thin knife around the inside of the mold. Place a plate over the top of the mold and invert; remove mold.
Chill beaters and bowl thoroughly. Beat whipping cream with 2 tbsp sugar and vanilla extract until stiff. Spoon whipped cream into piping bag with star tip. Pipe ribbons of cream around sides of mold; pipe circles of rosettes around the top of the mold. Garnish with candied pineapple or glacéed cherries.

Nutrition Facts : Calories 430.3, Fat 19.5, SaturatedFat 10.5, Cholesterol 288.3, Sodium 151.2, Carbohydrate 55, Fiber 0.7, Sugar 39.3, Protein 10.4

SIMPLE CUSTARD

Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories Desserts Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

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