Orange Coconut Custard Recipes

ORANGE-SCENTED COCONUT "CREAM" CUSTARD PIE

Steps:

• Heat the oven to 400 degrees F.
• Arrange the crust in an 8- or 9-inch pie pan, folding and crimping the edges as needed. Place a sheet of parchment paper over the crust, then set enough beans or pie weights in the center to weigh down the bottom of the crust. Bake for 10 to 15 minutes, or until the crust is set and lightly browned.
• Remove the crust from the oven and set aside to cool to room temperature. Reduce the oven temperature to 350 degrees F.
• In a medium bowl, mix together the egg yolks, flour, sugar, salt, orange zest, vanilla, orange juice, heavy cream and coconut. Mix until slightly frothy on the top, then pour into the cooled pie shell.
• Place the pie in the center of the oven and bake until set, about 40 to 50 minutes. Set the pie aside to cool completely, then top with whipped cream and toasted coconut.

ORANGE CUSTARD SAUCE

Steps:

• In a heavy saucepan, combine the granulated sugar, flour, and salt.
• Add orange zest, lemon and orange juices, and egg yolks. Blend well.
• Cook over low heat, stirring, until thickened and smooth.
• Stir in butter and cool.
• Whip the cream and fold into the cooled orange mixture.

ORANGE NATILLA CUSTARD PIE

Steps:

• In a small saucepan, heat the milk, orange zest, lemon zest and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange zest curls if desired. Refrigerate leftovers.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

SOFT ORANGE CUSTARD

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.