SOFT ORANGE CUSTARD
This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
VANILLA ORANGE TART
Provided by Trisha Yearwood
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
- Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
- In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
- In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
- In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
- A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
- Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
- Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
- In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
- Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
- Place the tart back in the refrigerator for another hour, or until the candied oranges are set.
LOW-FAT VANILLA CUSTARD SAUCE
Categories Condiment/Spread Sauce Dairy Egg Vanilla Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)
PUMPKIN CUSTARD "PIE"--LOW FAT AND DELICIOUS.
This is pumpkin pie for you dieters.. DELICIOUS, healthy, and so easy. It has no crust, which eliminates 100s of calories but still holds its shape--Creamy, spicy, absolutely delicious.
Provided by KTT7310
Categories Tarts
Time 1h
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees, spray a pie pan/tart pan with nonstick spray.
- Combine all ingredients except egg whites in a large bowl, mix until smoothly incorporated.
- In a small bowl, beat the egg whites until they are smooth and lose a bit of their elasticity. Combine with pumpkin mixture.
- Pour mixture into prepared pan, carefully put into the oven.*Tip: Put it on a cookie sheet!
- Bake for 50 minutes, or until set in the middle.
- Cool and CHILL,THEN enjoy. :).
Nutrition Facts : Calories 95.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.5, Sodium 68.5, Carbohydrate 19.1, Fiber 0.4, Sugar 15.3, Protein 5.1
RHUBARB ORANGE CUSTARD PIE
Once you try this pie it will spoil you for other rhubarb pie recipes. This recipe is from the old Farm Journal pie book from the sixties and is a family favorite. That book had several wonderful recipes. Unfortunately the book was poorly made and disintegrated all too soon. We were thrilled to learn that it had been re-issued but discovered to our dismay that that all of our favorite recipes were gone! We made do by photo copying the remains of the old book and now you get to share in the bounty. By the way NEVER skip the drip pan! This pie will always overflow and it makes a nasty smelly mess on the bottom of the oven if you don't have something to catch it.
Provided by Busdav
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg whites until stiff.
- Add ¼ cup sugar gradually beating well after each addition.
- Add butter and OJ concentrate to the egg yolks and beat thoroughly.
- Add remaining 1 cup sugar, flour and salt.
- Beat well.
- Add rhubarb to the egg yolk mixture and stir well.
- Gently fold in meringue mixture.
- Pour into unbaked 9" pie shell and sprinke with nuts.
- Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
- Remove foil and bake until set 10-20 minutes more.
Nutrition Facts : Calories 449.4, Fat 24, SaturatedFat 7.3, Cholesterol 94.6, Sodium 379.9, Carbohydrate 53.2, Fiber 3.2, Sugar 35, Protein 8.1
FROSTED ORANGE PIE
I discovered the recipe for this distinctive pie in a very old church cookbook. With its fresh-tasting filling and fluffy frosting, it's truly an elegant final course. I'm happy to make it all year-round. -Delores Edgecomb, Atlanta, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.
Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
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