Maple Pecan Custard Recipes

MAPLE PECAN BREAD PUDDING

Steps:

• Whisk the egg yolks with the sugar and vanilla in a large bowl.
• Whisk in the maple syrup, the cream and the milk.
• Add the bread cubes to the custard, cover and let soak for 30 minutes in the fridge.
• Heat the oven to 325 degrees F.
• Carefully stir in the pecans, then transfer the soaked bread cubes along with any remaining custard into the baking pan(s).**
• Bake the bread pudding until no liquid remains in the center when you push down on the surface (about 50 minutes, regardless of which type and size of pan you use). Let cool a bit.
• Combine cream and maple syrup in a saucepan, bring to a low simmer and stir continuously with a wooden spoon on medium-low heat until thickened (10 to 15 minutes). Let cool, then refrigerate.
• Serve the bread pudding warm and pour the cold maple cream sauce on it right before serving.***

MAPLE PECAN CUSTARD

Steps:

• Preheat oven to 325°F.
• Break up pecans & scatter on the bottom of an 8x8 or 9x9 baking dish.
• Sprinkle raisins on top.
• Combine remaining ingredients very well with a whisk & pour slowly over pecans & raisins.
• Bake 1 hour - 1 hour 15 minutes until just set. Cool & refrigerate.

MAPLE CUSTARD PIE

Steps:

• Make the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.
• Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.
• In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
• Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.

MERINGUE-TOPPED PECAN CUSTARD PIE

Steps:

• On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425° ., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla., For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.